I am making green tomato pickles with cherry tomatoes. I know it is important for the brine to completely cover the tomatoes, but they float, so the tops of the top layer are exposed! Does it matter? Any thoughts on the safety of this? Thanks!
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.