Rack of Lamb with Spinach Pine-Nut Crust and Minted Pea Sauce
Rack of Lamb with Swiss Chard
Rack of Lamb with an Herb Crust
Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears
Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini
Radicchio with Smoked Mozzarella, Balsamic Vinegar, and Prosciutto
Ragoût of Pearl Onions, Peas and Artichokes
Rajas con Crema
Ratatouille Dip
Ratatouille with Penne
Red Bell Pepper Soup with Orange and Basil
Red Currant-Glazed Turkey with Sage and Red Currant Gravy
Red Mole
Red Snapper Roasted with Fennel and Breadcrumbs
Red Wine Brasato with Glazed Root Vegetables
Red-Pepper Mayonnaise
Red-Wine Pot Roast with Porcini
Rib Eye Roast
Rib Roast with Roasted-Garlic Thyme Sauce
Rib-Eye and Roasted-Tomato Sandwiches
Rice Flaked Red Snapper with Roasted Chile Sauce
