Roasting: Method and Recipes
Roasting is the slow cooking of meat, poultry, fish or vegetables, uncovered, with dry, indirect heat. Spit roasting was the original form. In the modern kitchen, the dry heat of an oven is preferred. Roasting is a method best used with large cuts of meat, whole poultry, whole fish, or with sturdy vegetables such as carrots, potatoes and onions.
The drippings formed on the bottom of a roasting pan are usually used to make a jus or gravy to serve with the meat. And it is an important part of the roasting process to allow roasted meats to rest for a period of time after they are removed from the oven to allow them to relax and redistribute their juices.
Roasting Recipes
Arni me Patates sto Fourno
(Greek roast lamb with potatoes)
A whole spit-roasted lamb is the classic Easter feast for most Greeks. But this recipe for roast leg of lamb with potatoes is popular too. It is just as tasty, yet simpler to prepare and more suitable for smaller gatherings. The variation with artichokes makes the dish a full meal. Read more »
Asparagi alla Parmigiana
(Italian asparagus gratin)
Roasting is an excellent way to prepare asparagus. This simple dish with a tasty Parmesan crust is a snap to throw together. Asparagi alla parmigiana is a springtime favorite in northern Italy.
Baked Country Ham
(American Southern roasted ham)
Country hams are an old tradition in the American South. Fresh pork legs are salt-cured, sometimes smoked, and then dry aged for several months. Because the meat can be very salty, country hams must be soaked in water for a time to remove excess salt. Baked country ham is the perfect centerpiece for any family celebration. Leftovers are great for breakfast with red-eye gravy or served as a sandwich in buttermilk biscuits. Read more »
Char Siu
(Chinese barbecue pork)
Originally from southeastern China, char siu barbecue is now a favorite all over Asia. The name translates as "fork-roasted," and describes the method of hanging strips of marinated meat on forked skewers and roasting them in an oven or over an open fire. Char siu is either the marinade itself or the roast barbecue pork that is the most common char siu dish. As a sauce, char siu is versatile and has endless variations. Also spelled cha siew or chashao. Read more »
North Carolina Pulled Pork Recipe
(American Southern barbecue pork sandwich)
This type of barbecue, using vinegar and sugar as a baste and seasoning for the slow-cooked meat, is unique to the eastern part of North Carolina. Eastern NC-style barbecue is usually made at a barbecue joint, with a whole pig roasted over a slow hickory fire. This recipe, while unacceptable to purists, will make a reasonable facsimile of North Carolina barbecue in your oven. And just a note: there should never be tomatoes in eastern NC-style barbecue sauce. Read more »
Pavo Salvadoreño
(Salvadoran roast turkey with sauce)
Pavo, or turkey, is a popular Christmas meal in El Salvador. Salvadoran immigrants to the U.S. often serve it for Thanksgiving as well. The Salvadoran version of roast turkey has a variety of vegetables and spices that are roasted along with the turkey in the roasting pan. This tasty mixture is then pureed and served as a rich sauce to accompany the turkey. Cold leftover slices of turkey with a little sauce are served in sandwiches called pavo con pan. Read more »
Peperoni Arrostiti all'Acciughe
(Italian roasted peppers with anchovies)
This is a perfect late summer antipasto. For best flavor, let the peppers rest at room temperature for about 30-60 minutes before serving.
Pernil al Horno
(Puerto Rican roast pork shoulder)
In the Puerto Rican countryside, you can often find roadside stands where whole pigs are roasted and plates of the succulent pork (lechón asado) are sold to passers-by. Pernil al horno is the popular homemade version. Pork shoulder is marinated in a flavorful mixture of garlic, oregano and vinegar and then slowly roasted until the meat is almost falling apart. Read more »
Roast Prime Rib
(English roast rib of beef)
Originally an English Sunday dinner made with a cheap cut of meat, prime rib these days is more often a special occasion meal made with top-quality cuts. It is commonly served in American steak houses or on buffets, often from a cart where it is carved to order. Yorkshire pudding is the traditional accompaniment to roast prime rib. Other favorite side dishes include baked potatoes, Brussels sprouts or creamed onions. Read more »
Roast Turkey with Pan Gravy
(American holiday turkey)
So central is turkey to American Thanksgiving holiday that that holiday is often referred to as Turkey Day. The two-step roasting method in this recipe produces a golden brown turkey with moist breast meat. Roasting the turkey breast-side down forces juices into the white meat of the breast that would otherwise dry out. Roast turkey is a also a traditional main course for an English Christmas dinner. Read more »
Schweinebraten
(German roast pork)
Roast pork is a popular Sunday meal in Central Europe. In Germany, Schweinebraten is most often served with braised cabbage or sauerkraut, dumplings and a fine pilsener. In the Czech Republic this dish is known as vepřová pečeně. In Poland, it is called pieczeń wieprzowa. Read more »
Yorkshire Pudding
(English savory puff pudding)
Yorkshire pudding is the traditional accompaniment to a roast prime rib dinner. Popular not just in Yorkshire but throughout England, Yorkshire pudding was traditionally made by pouring the batter into a roasting pan and cooking it along with the meat. Baking it in the same pan after the roast has been removed captures all of the flavor, but lets you cut out a lot of the fat. Yorkshire pudding is often topped with a gravy or pan jus. Read more »
