Looking for a great place to get whole lobsters, with all the trimmings, and the kind of atmosphere where you don't mind making a mess ripping into it! Any suggestions? Anywhere in Manhattan, or Brooklyn, if you've got a good place.
Put jackfruit bacon on your pork bacon or use it as a smoky, salty sub.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Basic Boneless Roasted Leg of Lamb
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.
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.