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.
Make a vegetable side dish everyone will love -- even kids: roasted broccoli with pecans and orange zest.
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: 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.
Four chefs share their favorite ways to roast a chicken.
No need to keep an eye on this risotto. Just add rice, wine and broth to sautéed garlic and onions, and let the oven work its magic for 15 quick minutes.
By tying a roast, you help it cook more evenly and keep its shape, which can also help make for a more attractive presentation when it's time to carve.
Learn how to make this Roasted Zucchini Flatbread for Meatless Monday.
Three ounces of chuck roast (the cut that makes the best pot roast) boasts 22 grams of protein and almost half of the recommended daily intake for iron.
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.