Roasted Squash with Date Relish and Pumpkin Seeds
Roasted Striped Bass with Fennel, Tomatoes, and Oil-Cured Olives
Roasted Sweet Potato Wedges with Smoked Chile Cream
Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds
Roasted-Tomato Sauce
Root Beer Baked Beans
Root Vegetable Gratin
Root Vegetable Ragoût
Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas
Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping
Rosemary and Mustard Pork Loin with Baby Artichokes, Shallots, and Vermouth Jus
Rosemary-Garlic Pork Tenderloin with Sweet-and-Sour Prunes
Rosemary-Lemon Grilled Turkey Cutlets and Red-Skinned Potato Wedges
Rosemary-Rubbed Side of Salmon with Roasted Potatoes, Parsnips, and Mushrooms
Rustic Bread Stuffing with Red Mustard Greens, Currants, and Pine Nuts
Rustic Tomato Soup with Toasted Cumin and Mini Rajas
Saffron Chicken Breasts with English Pea Purée, Pea Shoots, and Mint
Saffron Couscous with Fresh Peas and Chives
Saffron Rice with Peas and Garbanzo Beans
Saffron-Scented Couscous with Pine Nuts
Salmon "Bulgogi" with Bok Choy and Mushrooms
