I'm making a thai curry recipe that calls for fish sauce, but my local grocery only carries oyster sauce (made by an asian food brand). Are the two similar, or would using osyter sauce in place of fish sauce be a bad idea? Thanks!
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.