I’m in the mood for a roast on top of some carrots and onions and maybe a potato. I don’t want the expense of a prime rib or a tenderloin. Any ideas or recipes? (2 replies, last updated by dutchdot November 19, 2007)

If I were to roast a 3-lb cross rib roast at 200, how long would it take to get to medium rare? Looks like it’s from the small end. Thank you. (19 replies, last updated by Will Owen January 6, 2006)

The good news is that Rolf’s serves roast goose. The bad news is that even though the restaurant is in our nabe, we’ve never been there because the consensus has always been that the food’s mediocre at best. The... (20 replies, last updated by buttertart November 23, 2009)

I used to get the goose at the old 14 st Luchow’s in Manhattan. I know they moved to midtown about 20 years ago. I do not know if they are still in business, but, great memories of roast goose with apples. (9 replies, last updated by missmasala November 20, 2009)

There used to be a place which sold roasted chickens in the A&P shopping center in Wykagyl. They are gone. Does anyone know where to get a comparable chicken, other than supermarkets? Thank you. (0 replies, last updated by anonymouse1935 November 6, 2009)

Anyone have any reco’s for roasted chickpeas? Lately the ones I have picked up in from the Danforth have tasted a little stale. Looking for someplace that has a higher rotation of product. Also, anyone know if they have any... (2 replies, last updated by deelicious September 21, 2009)

In Hong Kong I stuffed my face with delicious roast goose. Can I not get it here? (14 replies, last updated by flo August 14, 2009)

In Hong Kong I stuffed my face with delicious roast goose. Can I not get it here? (3 replies, last updated by adrman August 9, 2009)

I have a block of firm or extra firm tofu in my fridge that I plan to use today. I think I’m going to try roasting it. At Whole Foods I sometimes see roasted cubed tofu salads, so I might copy one of those ideas (however,... (6 replies, last updated by gourmet wife June 9, 2009)

only complaint is that the zucchini sometimes blackens quickly and/or doesn’t brown evenly. But if I turn down the heat, they get all soggy before I can get them to brown. Next question: Any modifications if I plan on... (1 reply, last updated by Bigley9 May 4, 2009)

I’m looking for the best restaurant roasted chicken in Manhattan. Straight up, maximum comfort food factor, but in a ‘high-end’ environment. Once upon a time Odeon was pretty unbeatable, but that was a very long... (8 replies, last updated by adrman February 17, 2009)

looking to make a rump roast or rib roast where shall i look in nyc (0 replies, last updated by jb44 October 8, 2008)

The NY Times highly recommends using a "flanken roast" for pot roast. I’ve heard of flanken ribs but never a roast. Is it perhaps called something else in Canada? Thanks for your help. Cheers (6 replies, last updated by erly February 22, 2009)

Any restaurants in So. Calif. serving roast goose for the holidays? (1 reply, last updated by rednyellow November 25, 2008)

One thing I’m lacking in my kitchen is good quality roasting pans. What does everyone like and reccomend. What do the pros use? Should it be non stick? (2 replies, last updated by mpalmer6c January 18, 2009)