I love tomatillos! I like to make my salsa verde with fresh and roasted tomatillos, cilantro, lemon juice and salt. That's it! Any suggestions as to the best storing method? Water canning? Pressure canning? Freezing? Thanks in advance.
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.
This classic should be in every Southern woman's repertoire. A moist, delicious Chocolate-Mayonnaise Cake pleases crowds of all ages, and is the perfect dessert to bring to a neighbor, to a potluck, or to a summer party.