Based on all the negative commentary I've been reading about Red Sauce here on Chowhound, I was dumbfounded to hear the Phantom Gourmet give it a Hidden Jewel rating today. What gives? Has anyone actually eaten at Red Sauce and LIKED it?
Modernist Cuisine's Scott Heimendinger shows how a microwave can make a fluffy, impressive dessert out of boxed cake mix using a technique explored in the new cookbook Modernist Cuisine at Home. (Click here to see the recipe.)
Making the galette crepe with a sunny side up egg, chorizo and avocado cream from Trois Familia in Silver Lake, Los Angeles.
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.