I am roasting a whole lamb leg for Christmas day. I would like to cook it most of the way at my house, take it out, transport it to my sister's place and finish it off in her oven, so that it will be hot and freshly cooked when we sit down to lunch. Is this a fool's errand? [more inside]
I would like to cook roast beef. For starters, what's roast beef? [more inside]
Help a budding chef! How do I cook a venison roast? [more inside]
I recently bought a share of a pig from a farmer, and it came wrapped in various cuts. One of the cuts is a large, meaty, bony one called "chine end roast." How should I cook this? [more inside]
Help us think of roast recipes and chili recipes would be welcome, too. [more inside]
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?