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.
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.
How to Make Roasted Garlic: A Step-by-Step Guide from Food Network
Serve oven-baked salmon with a tasty-yet-unexpected accompaniment: roasted grapes.
Four chefs share their favorite ways to roast a chicken.
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.
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.
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.
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.
When carving up your jack-o'-lantern, don't ditch the seeds along with the rest of your pumpkin's innards. Roast them up into a tasty treat.