We Have A Ton Of Recipes For Roasts

Food Republic has a giant section devoted entirely to the wondrous, meaty institution that is the roast. Peruse a diverse selection of recipes for roasts of all kinds, plus techniques, anecdotes and pro tips that will take your "big piece of meat" game from "pretty good" to "how did you do that!?" Learn how to make them at home and discover a whole world of animal beyond that one pot roast recipe that never fails. Yes we know, we love pot roast too.

Here are a few of our recent favorite roast meat tales:

I developed this recipe for an Axis deer, classified as an exotic species, as are fallow deer and other non-native cervids; they are legal game throughout the year. They are also incredibly tasty. The key to this roast — as it is with prime beef — is the dry-aging process.

In the 1960s and 70s there were dozens of eastern European and Czech restaurants on NYC's Upper East Side over on 2^nd, 1^st and York Avenues. That old neighborhood of Yorkville was near our home on East 71^st street and my dad and I would walk over to our favorite Czech restaurant where we would always order the Bohemian-style duck with caraway. Paired with braised red cabbage and a side of potato dumplings, it was a thing of beauty and that memory and that dish in particular motivated me to create this recipe...one that has become a favorite of mine over the years.

This rack of pork — smoky, adobe red, caramelized from the grill, and majestic — makes a sensational presentation at a dinner party.

These turkey tenderloins, stuffed with butternut squash, cranberries, and pears, are like a mini Thanksgiving feast — from your slow cooker! They're perfect any time of year when you're craving a taste of the holidays. They're also great for smaller Turkey Day gatherings, when a whole bird is too much. You and your guests will, um, gobble them up!

London mainstay The Ivy has seen its share of celebrities and other VIPs hungry for its vibrant modern cuisine and "see and be seen" vibe. Peruse the iconic restaurant's new cookbook filled with its best stories and most beloved dishes, like this slow-roasted pork belly. It's a feast for all the senses.