We got a too-good-to-be-true deal on frenched lamb rack. I bought about twice as much as I can use immediately. What are the pros and cons concerning freezing the unused portion? Many thanks, in advance, for opinions and suggestions.
Former CHOW Senior Food Editor Jill Santopietro knows not to throw her bird directly into a roasting pan, where the pan juices may get lost. Instead, she improvises when she finds herself without a roasting rack.