Without it turning into a rubbery mess? I know it's good cold for breakfast the next morning, but in the event I actually want it hot and gooey, what do you all recommend? If it's oven reheat, what temp? In foil? On a heatproof plate? Help. Grazie!
Our obsession with decadent food is apparently nothing new.
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.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy