Just got two pounds of okra at the farmers' market. Any preparation suggestions? Can I freeze some? I've used it in a black bean soup and with stewed tomatoes as a side dish but would like to try some other uses.
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.