I won't have a lot of time tomorrow to cook New Year's Eve dinner. I'm hoping to assemble a potato galette this evening, store it in the refrigerator overnight, and cook it tomorrow. Has anybody tried this? Were you happy with the results?
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.