I was raised in New York and prefer Cantonese style cooking to the myriad of other Chinese regional cuisines. I've lived in SF for 10 years now and still can't find a worthy Cantonese style restaurant. Suggestions, please. Thank you.
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.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.