Will be in Santa Barbara for one night and looking for a special and really great restaurant for dinner. I think I've narrowed it down to Bouchon or Seagrass (and leaning towards Bouchon). Can you help me decide? Thanks so much!
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.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.