Going to 66 tonight for the first time. While I know it has had its share of naysayers, I'm going and want to make the best of it. I was wondering if anybody had any menu recommendations, and it is on an expense account.
This is not your typical lasagna. It’s a much fresher, lighter, more produce-forward take on the classic—a bright-tasting mash-up between a tomato gratin and a lasagna that makes the most of peak-season tomatoes.
Craig Morgan Has Some Great Tips For Perfecting Your Holiday Ham