Mmmm... cheese. I went to a tapas restaurant the other day and one of the things we ordered was roasted chèvre — essentially a sticky warm blob of goat's milk cheese in a dish. The edges were brown, perhaps caramelized, and it tasted deliciously sweet. How do I make it? And do I need a butane torch to do it?
posted on Apr 30, 2008 - 14 answers

Where can I get a great roast beef sandwich in Boston? [more inside]
posted on Apr 25, 2008 - 6 answers

I have a topside of beef - it weighs 0.65 kg - it's not huge really. What's the best way to cook it? I don't have a slow cooker or anything fancy. I have a roasting tray and foil. Anyone got any ideas?
posted on Apr 6, 2008 - 13 answers

Why did my pork roast turn pink? [more inside]
posted on Mar 24, 2008 - 11 answers

Please tell me about the coffee I'm often served in restaurants after dinner (especially in hotels) and at event receptions (especially in hotels). [more inside]
posted on Feb 16, 2008 - 17 answers

My 11 lb rib roast is about to be finished early (4:00 for a 6:30 dinner). The roast is currently out of the oven, wrapped in foil and a towel, sitting at 115 degrees. [more inside]
posted on Dec 24, 2007 - 10 answers

Help me cook this bison sirloin tip roast. [more inside]
posted on Nov 11, 2007 - 25 answers

Bring me your finest roast recipes, either in the oven or Crock-Pot-esque type equipment. [more inside]
posted on Oct 15, 2007 - 21 answers

CoffeeFilter: Does light roast coffee really have more caffeine than dark roast? [more inside]
posted on Feb 6, 2007 - 17 answers

What is your favorite recipe for roasting duck? [more inside]
posted on Dec 27, 2006 - 11 answers

I could have sworn that I read something by Jeffrey Steingarten in which he encourages his readers to cook a turkey roast made of turkey breast, herbs, and possibly other meats tied together with twine, instead of fussing with a full sized bird. It's not in The Man Who Ate Everything, however. Does anyone remember this? Or, could someone recommend an easy to make, impressive main dish for our Christmas dinner?
posted on Dec 8, 2006 - 13 answers

Travelling with roast potatoes - reheat or part-cook? [more inside]
posted on Nov 23, 2006 - 10 answers

I'm going to be participating in a bachelor party roast in a week and a half and need some supplementary material. [more inside]
posted on Mar 28, 2006 - 4 answers

Why does (what is the psychology of) Starbucks thrive(ing) selling coffee that, it would seem, most people find less than ideal? [more inside]
posted on Mar 10, 2006 - 80 answers

I need helpful hints for spit-roasting a whole pig. [more inside]
posted on Mar 3, 2006 - 9 answers

Help me learn to use up a whole roast chicken. [more inside]
posted on Sep 25, 2005 - 28 answers