Yotam Ottolenghi cites sea spaghetti for one of his recipes. Googling I see that sea spaghetti is also named Himanthalia Elongata, but as far as I can see, it is available in Great Britain. Has anyone found it in New York? Or, failing that, the U.S?
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.