Does anyone know the name of the seafood shack (for lack of a better description) south of the Ft. Lauderdale airport, maybe on Federal Hway? It looks like an open air place and seems crowded everytime I pass, but have never had the time to stop in.
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.