In this episode of My Food Thing, we visit the San Francisco home of Stuart Brioza and Nicole Krasinski, who own State Bird Provisions. They show us how to make their favorite midnight snack, sauerkraut and pecorino "tacos," and demonstrate that even chefs like simple food. (Stuart also coins a new phrase for their creation: Condiment Cuisine.)
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.