I have hundreds of old cooking magazines and I have tried every possible venue, including cooking schools, family and consumer science classes, used book stores, libraries, free cycle, etc. I can't think of just throwing them away. Any ideas??
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.