I think I'm going through a retro phase. Does anybody in Toronto serve souffles any more? I fondly recall the savoury souffles at Le Mascaron; my mouth still waters at the thought of the lobster souffle. I'll even settle for a dessert version.
Our obsession with decadent food is apparently nothing new.
A perfect margarita is a thing of beauty, and dangerously easy to make. Freshly squeezed lime juice, and the proper balance of 100% agave tequila and Cointreau, are essential.
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.