Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to work with raw tamarind, straight from the pod. Sure, you can buy tamarind paste or concentrate, but you can also make those things yourself — achieving a warmer and richer taste, contrasting the sourness of the processed versions. Read more here.
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.