I made a ton of gazpacho for a dinner last night and have 8 quarts left over. Other than giving it away, is there something I can do to save it in the freezer? Ratatouille? Puree into sauce? Soup base?
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.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.