My American friend who lives in Paris says "it's a cross between a real pumpkin (not the tasteless sugar pumpkins you carve at Halloween) and a chestnut." I've never even heard of it, but I'm dying to try it now. TIA
Preparing a leg of lamb for roasting is, at first glance, an intimidating task. Don’t be frightened. We show you that with little more than a knife and twine and some time to marinate, the process is easy and rewarding.
The trick to perfect scallops is to leave them alone once they hit the pan—they’ll stick to the skillet at first then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan.