I just got my new 20cm Staub delivered but was a bit disappointed to see a lot of little 'chips' on the inside rims of the lid and the cocotte. The photo shows a few but there must be around 20 of them. Are these normal or should I return it?
Anyone with a Le Creuset or similar enamel-coated pot knows what a challenge it can be to clean this type of cookware. CHOW.com's Katy Davies shares an unusual trick to help get even the most burnt dishes clean!
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.
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.