someone is giving me an all-clad saute pot for a gift, & i get to choose: 3 or 4 quart. each pot is the same diameter, with the 4 quart being 3/4" deeper. i'm just assuming the 4 quart would be more versatile so i should go for that, right?
Preparing a leg of lamb for roasting is, at first glance, an intimidating task. Don’t be frightened. We show you that with little more than a knife and twine and some time to marinate, the process is easy and rewarding.