It's on the Beacon Hill Bistro dinner menu. It lists hazelnut-crusted hannabells with roasted pear, endive and watercress. I Googled it and all I get are like grotesque porcelain figurines, which I assume are not edible. Anyone know?
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.
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.