December 18^th 2012By Sharon Lurie

If you don't feel like stuffing your roll of beef, then just order a roll of beef from your butcher, which will come already rolled and tied with string. You can take about 50 - 60 minutes off the cooking time if it isn't stuffed. If you want to stuff it, then tell your butcher not to roll it but to send the cooking elastic bands so that you can roll it yourself. You can either ask your butcher to rub only one side of the meat with Greek/Roast Beef spice. The stuffing should then be placed on the side that is not spiced. When you roll the beef, the spiced side must be on the outside. You can also make your own spice rub as per recipe below. Once I'm making the spice up, I like to double or even triple up on the spice recipe and keep what I don't use in an airtight jar.

March 7^th 2013By Naomi Nachman

October 28^th 2011By June Hersh

If you dream in shades of medium rare, then nothing speaks to you like a good roasted beef. It needs only basic seasonings, and deserves a round of applause when it comes out of the oven. Behind the Counter The silver tip makes the best roast beef. It is lean, beefy and solid (good traits in a mate) and should be roasted to rare/ medium rare. Alternate cuts french or square roast (a little chewier) (=$), Club roast (+$), boneless rib eye roast (+$) both tender but pricey.

February 20^th 2013By Chef Yochanan Lambiase

Roasting a chicken well is actually a very simply task and here is my recipe for a Simple Market Roasted Chicken.

April 10^th 2012By Jamie Geller