I have some good friends heading to Itasca next weekend. Can anyone help me steer them in the right direction for some better than average edibles? They, like me, are culinarily inclined, yet have the typical limited depth of wallet. Many thanks!
Preparing a leg of lamb for roasting is, at first glance, an intimidating task. Don’t be frightened. We show you that with little more than a knife and twine and some time to marinate, the process is easy and rewarding.
The trick to perfect scallops is to leave them alone once they hit the pan—they’ll stick to the skillet at first then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan.