Rub a beef tenderloin with a mixture of ground coffee, brown sugar, and spices. Roast until the crust is browned and the beef is tender.
Marinate salmon fillets in olive oil, fresh herbs, and citrus zest. Roast the salmon until it is flaky and loaded with bright aromas.
Duck breasts are scored and roasted to perfection before being drizzled with a reduction of pomegranate juice, balsamic vinegar, and honey for a sweet and tart finish.
Rub a lamb shoulder with a Moroccan spice, garlic, and olive oil mixture. Slow-cook the beef until it is soft and fragrant.
To make a glaze for pork loin, combine cherries, balsamic vinegar, and brown sugar. Roast the pork until it is juicy and the glaze is sticky and delicious.
Garnish a rack of venison with fresh herbs, garlic, and breadcrumbs. Roast the venison until the herb crust is brown and the meat is cooked to your taste.
Cornish birds should be glazed with cranberry sauce, orange juice, and Dijon mustard. Roast until the skin is crispy and the hens are fully done.
Glaze the turkey breast with apricot preserves, rosemary, and Dijon mustard. Roast the turkey until it is moist and has a delicious sweet-savory flavor.