At last! Enjoyed a meal at the stately Maharaja on JFK Street. Service was regal, the atmosphere ornate, and the food superb. Excellent, potent lamb vindaloo, savory onion kulcha, and a silky saffron scallops. Highly recommend.
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.
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.