Haneeth (الحنيذ) is an ancient Yemeni special occasion dish of slow-roasted lamb shanks that yields falling-off-the-bone meat with incredible flavor.
Tag: Roasting
Stekt Gås
Roast goose is a favorite Christmas dish in many countries. This version, with its apple stuffing, comes from Sweden. Unlike other poultry, all goose flesh is dark meat and roasts up like a lean roast beef.
Southwestern Dry Rub
Give your grilling an extra kick when you use this easy-to-make rub with a taste of the American Southwest.
Schweinebraten
Roast pork is a popular Sunday meal in Central Europe. Schweinebraten is most often served with braised cabbage or sauerkraut, dumplings and a fine pilsener.
Méchoui
No feast in North Africa would be complete without méchoui, a whole lamb slow roasted in front of a charcoal fire.
Cochinita Pibil
For an ethereal taste of Yucatecan cuisine, you must try cochinita pibil. This Mayan dish is traditionally made with suckling pig (cochinita) roasted in a pit (pibil).
Char Siu
Originally from southeastern China, char siu (pronounced "char shoo") barbecue is now a favorite all over Asia. The name translates as "fork-roasted."
Cedar Plank Salmon
Roasting wild salmon on aromatic cedar gives it a rich flavor redolent of the deep woods and crystal-clear streams.
Canard à l’Orange
A French classic, canard, or caneton, à l'orange can seem intimidating. But it's actually quite easy to prepare. If you can roast a chicken, you can roast a duck.
Baked Country 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.