I need to make creme caramel (I have a great recipe) for someone ill whose throat reacts to caramel. If I just left out the caramel would I still be able to turn it out when done, or would it stick to the dish?
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.