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An Essential Guide to Roasting Vegetables
Fine Cooking — If there's someone in your life who doesn't like vegetables, here's how to turn things around: Roast the vegetables. Trust me, roasting browns them nicely on the outside, concentrating and sweetening their flavor in a way that even avowed ...More…
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Roasting Pork Shoulder and Beef Chuck
Food Network — In a small bowl, mix together the oil, salt and pepper. Rub the oil mixture over the meats. Roast the pork shoulder about 1 hour; roast the beef chuck about 1 1/2 hours, until a meat thermometer registers 170 degrees F for each meat. Remove the ...More…
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Roasting Pork Shoulder and Beef Chuck
Food Network — Preheat oven to 350 degrees. In a small bowl, mix together the oil, salt, and pepper. Rub the oil mixture over the meats. Roast the pork shoulder about 1 hour. Roast the beef chuck about 1 1/2 hours, until a meat thermometer registers 170 degrees ...More…
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Pheasant Forcemeat, Stuffing and Roasting the Ballotine
Food Network — Preheat the oven to 350 degrees F. In a large mixing bowl, combine the pheasant, ham, pork, and chicken livers, together. Add 3 of the bay leaves, the salt, thyme, oregano, cayenne, black pepper, celery, onions, garlic, shallots, brandy, and ...More…
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Roasting Squashes
Food Network — Preheat the oven to 350 degrees F. Cut the squash in half (horizontally) and scrape the seeds. Place the squash, flesh side down, in a shallow roasting pan. Fill the pan with about 1 cup of water. Roast the squash for 1 1/2 to 2 hours or until ...More…
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Roasting and Seeding Various Peppers
Food Network — Rub the poblanos, floral gem, Anaheim, and Fresno peppers with olive oil. Roast for about 15 minutes at 400 degrees, or until the skin has blistered. Remove the peppers from the oven and cool. Remove the skin and seeds and julienne the peppers. ...More…
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Roasting Chiles and Bell Peppers
Cooking — Roasting chiles and bell peppers gives them a complex and attractive smoky flavor. It also makes possible peeling the tough outer skin, which can sometimes be bitter-tasting. Roasting the chiles can be done on the grill, under the broiler, or on ...More…
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Roasting Garlic
Cooking — Roasting garlic gives it a sweet, mellow flavor. Place unpeeled garlic cloves in a heavy skillet and dry-roast over low heat for about 30 minutes, shaking or stirring the skillet occasionally, until the garlic becomes soft. Alternatively, place ...More…
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Lemon Curd Trifle with Fresh Berries
Food Network — To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without ...More…
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Tilapia with Escarole and Lemon-Pepper Oil
Food Network — Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat. Place the potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes. Add the escarole, season ...More…
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Red Potato Salad With Bacon
Food Network — Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and cool slightly. Meanwhile, cook the bacon in a large skillet until ...More…
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L.A. Burger
Food Network — Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking. Your pick: Monterey Jack is a California favorite, but Bobby loves this burger with ...More…