The first step to wine appreciation is opening the bottle. Jeff Creamer, former wine director at the now-defunct San Francisco restaurant Two, coaxes a cork from a bottle in a few easily replicable steps.
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.