Slow Roast Pork by Hugo Matheson

A unique pork dish with sweet, rich flavors.

Cauliflower Roasted with Paprika by Nancy Miyasaki

This dish has a wonderful, very slightly spicy flavor. The high heat roasting creates a nice sweetness to the Cauliflower and adds a nice color. Definitely serve it hot. It loses some of it's charm when it has cooled down (like cold toast).

Perfect Roast Chicken by Phil

Years ago I read that no one can properly call himself a cook if he can't make a great roast chicken. I took that as a challenge and tried many recipes and techniques until finally finding the perfect one just inside the front cover of Keller's Bouchon. My three boys ask for this by name now and we make it about once a week.

Roasted Vegetable Salad by Mary Joseph

This can be prepared the day before (recommended). Just be sure to take it out of the fridge about 10 minutes before serving so it comes to room temperature.

Roasted Asparagus and Parmesan by Nancy Miyasaki

This is a simple and delicious Italian recipe adapted from the Barefoot Contessa. We leave out the egg and sometimes the lemon (depends on what you are serving this with).

Maple-Glazed Salmon Fillet with Oven-Roasted Sweet Potatoes by Michele Grason

Pecan-Crusted Beef Tenderloin by Tom Shoppel

It's a little spendy, but definitely a crowd pleaser (as long as your crowd likes beef!). This one works nearly as well without the Juniper Juice if you don't have the time.

Pork with Gorgonzola Sauce by pescador

Roasted Double Rack of Pork with Morel Mushroom Sauce by pescador

With today's leaner pork, the traditional crown roast technique (which requires cutting between each rib chop to form the "crown") tends to produce overcooked meat before the bone end is done. So instead, ask the butcher to french the bones of two rib racks and present them back-to-back. Servings: Makes 12 servings.

Steak au Poivre by Andrew

An easy way to add a rich, beefy flavor to your steaks with a slight sweetness.