The sopapillas we've found in LA have invariably been on the heavy & doughy side. Wondered if anyone has encountered in these parts any light, thin walled & fluffy sopapillas typical of those served in New Mexico?
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.