Roast turkey is so central to American Thanksgiving that the holiday is often referred to as Turkey Day. The two-step roasting method in this recipe produces a golden-brown turkey with tender, moist breast meat.
Recipe
Roast Turkey with Pan Gravy
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.
Risi e Bisi
(Italian stewed rice and peas)
Risi e bisi is springtime dish with rice and fresh peas from the Veneto region of northern Italy. This kid's favorite is more of a thick soup than a risotto.
Rice and Peas
(Jamaican rice with beans and coconut milk)
Rice and peas, as kidney beans are called in Jamaica, follows the Caribbean and Central American tradition of bean and rice dishes, this one with the rich, tropical flavor coconut milk.
Rhabarberkompott
(German rhubarb compote)
Germans enjoy seasonal desserts, and rhubarb compote is a simple solution for using fresh rhubarb in mid-spring.
Reshteh Polo
(Persian aromatic rice and noodle pilaf layered with meat)
Reshteh polo is a pilaf made with a mixture of rice and toasted noodles that is traditionally served in many Iranian homes on the night before the spring festival of Nowruz.
Rendang Daging
(Indonesian beef simmered in coconut milk)
Rendang is a "dry" meat curry from west-central Sumatra in Indonesia. Intensely flavorful, many consider it to be one of the tastiest foods in the world.
Red Beans and Rice
(American Creole bean and rice dish)
This deeply satisfying, yet simple dish is an old staple in Louisiana Creole kitchens. Based on the similar dishes in the Caribbean, red beans and rice formed the perfect Monday supper
Recado Rojo
(Mexican Yucatecan achiote spice paste)
Recados are Mayan spice pastes particularly popular in the Yucatán region of Mexico. A deep brick red, recado rojo is the most common.
Ratatouille
(French braised eggplant, tomatoes and basil)
Ratatouille is a famous dish from the Provençal region of southern France. It is a perfect dish for late summer when tomatoes, eggplant and zucchini are in season.