One of my engineers used to make what he called "corn fritters." They were light airy, biscuit sized cakes with kernals of corn in them. Anyone have an idea if this is the right name and where I could get some?
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.