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Roasting

Explore 567 recipes, 2 articles, 2 galleries, 21 videos, and more

Clam Pan Roast with Sausage and Fennel

Ingredients
  • 1 clove garlic, minced
  • 1/2 pound sweet Italian sausage, casing removed
  • 1/4 pound kielbasa, cut into 1/2-inch cubes
  • 12 small red potatoes, cut in half
  • 3 small bulbs fennel (about 3 pounds), trimmed and cut into 1/4-inch thick slices
  • 1 small leek, cut into 1/4-inch rounds, washed
  • 1/4 cup Pernod, or other anise liqueur
  • 1 1/2 cups unsalted clam juice
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 2 1/2 pounds littleneck clams, scrubbed
  • 2 large tomatoes, cut into 8 wedges each
  • 1/4 cup fresh tarrragon leaves, coarsely chopped
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Tandoori Chicken with Yogurt Sauce

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Beef Tenderloin with Herb Salt Crust

Ingredients
  • 2 cups plus 2 tablespoons coarse salt
  • 1/4 cup plus 3 tablespoons fresh thyme leaves
  • 1/4 cup plus 3 tablespoons fresh rosemary leaves
  • 2 large eggs, separated
  • 2 to 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 piece (about 4 1/2 inches in diameter and 2 to 3 pounds) beef tenderloin, tied, room temperature
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 10 fresh sage, leaves
  • 2 dried bay leaves
  • 1 cup fresh flat-leaf parsley leaves
  • 6 cloves garlic thinly, sliced
  • Freshly ground black pepper
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Thai-Style Baby Back Ribs

Ingredients
  • 3 one- to 1 1/2-pound racks baby back ribs
  • 1/2 cup fish sauce
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup Asian peanut oil
  • 1/4 cup soy sauce
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup minced garlic (about 4 cloves)
  • 4 stalks lemongrass, outer leaves removed and tender center thinly sliced
  • 1/4 cup sugar
  • 2 tablespoons minced fresh ginger
  • 4 teaspoons Asian sesame oil
  • Thai Dipping Sauce
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Barley Salad with Chicken and Corn

Time:45 mins
Ingredients
  • Coarse salt and ground pepper
  • 1 cup barley
  • 2 bunches scallions, cut into thirds crosswise and white ends halved
  • 2 1/2 cups fresh corn kernels (from 3 ears corn) or frozen corn
  • 3 tablespoons extra-virgin olive oil
  • 1 pint grape tomatoes, halved
  • 1/4 cup fresh parsley leaves
  • Reserved cooked chicken breast from Buttermilk Chicken with Cornbread and Cucumber-Celery Salad, shredded
  • 1 tablespoon plus 2 teaspoons fresh lime juice
  • 5 ounces baby spinach
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Pasta with Roasted Summer Vegetables and Basil

Time:50 mins
Ingredients
  • 4 summer squash (about 2 pounds), halved lengthwise if large, sliced crosswise 1 inch thick
  • 2 pints grape or cherry tomatoes
  • 2 red onions, halved lengthwise and sliced 1/2 inch thick
  • 4 garlic cloves, crushed
  • 1/4 cup olive oil
  • Coarse salt and freshly ground pepper
  • 8 ounces short pasta shape, such as campanelle or fusilli
  • 2 tablespoons unsalted butter
  • 1/2 cup finely grated parmesan cheese, plus more for serving
  • 1 cup firmly packed torn fresh basil leaves
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Cardamom-Roasted Cauliflower

Ingredients
  • 1/3 cup extra-virgin olive oil, plus more for baking dish
  • 3 green cardamom pods
  • 3 dried red chiles (optional)
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon whole peppercorns
  • 1 head cauliflower (2 1/2 to 3 pounds), cored and broken into medium florets
  • 1 medium red onion, halved and thinly sliced
  • Coarse salt
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Bo Ssam

Ingredients
  • 1 (8- to 10-pound) bone-in pork shoulder or pork butt
  • 1 cup granulated sugar
  • 1 cup plus 1 tablespoon coarse salt
  • 7 tablespoons light-brown sugar
  • 12 oysters, shucked, for serving
  • 1 cup Napa Cabbage Kimchi, for serving
  • 1 cup Napa Cabbage Kimchi, pureed, for serving
  • 1 cup Ginger-Scallion Sauce, for serving
  • 1 cup Ssam Sauce, for serving
  • 2 cups steamed short-grain white rice, for serving
  • 3 to 4 heads Bibb lettuce, leaves separated, washed well, and spun dry
  • Sea salt
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Roasted Red Pepper and Walnut Dip

Ingredients
  • 3 red bell peppers (about 1 pound)
  • One 6-inch pita bread (2 ounces)
  • 1 cup water
  • 1 small garlic clove
  • 4 ounces walnut pieces (about 3/4 cup), toasted, plus more for garnish
  • 1 1/2 teaspoons paprika, plus more for garnish (optional)
  • 3/4 teaspoon ground cumin
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons extra-virgin olive oil, plus more for drizzling
  • 3/4 teaspoon coarse salt
  • Freshly ground black pepper
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