I'm trying to find Noble Tonic No. 1 -- the maple syrup aged in Hudson Valley Bourbon barrels by Tuthilltown Spirits. Does anyone know a source in Manhattan? I'd love it to be on the west side, but at this point, I'll take anywhere.
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.