From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Hot Tips From Food Network Kitchens’ Katherine Alford: To cut down on roasting time for dense vegetables like carrots and potatoes, preheat a metal baking sheet or roasting pan in the oven for at least 10 minutes.
Michael Ruhlman is back and better than ever in his newest cookbook, How to Roast. Step into the kitchen and rediscover the magic of one of the oldest known cooking techniques.
Make a vegetable side dish everyone will love -- even kids: roasted broccoli with pecans and orange zest.
How to Make Roasted Garlic: A Step-by-Step Guide from Food Network
Four chefs share their favorite ways to roast a chicken.
Get a dose of heart healthy omega-3 fats from this easy and delicious salmon dish. It’s ready in 15 minutes for a quick weeknight dinner – enjoy the leftovers over lettuce for lunch the next day.
Robin Miller's twist on pesto -- made with roasted red peppers and lower in fat than the traditional green Italian sauce, is wonderful on sandwiches, meat or fish.
Peanuts are packed with 30 nutrients, including protein and the antioxidant vitamin E. Nuts also contain heart-healthy fats -- just stick to a small handful to keep those calories under control.
Hot Tips From Food Network Kitchens' Katherine Alford: For a fast weeknight meal, roast two half chickens instead of one whole bird. It takes just 35 minutes.
Roasted jalapenos and a modest amount of strongly flavored cheese go a long way in flavoring this lightened-up macaroni and cheese.