My son has started college at UOP in Stockton this year. I want any and all chowish finds ranging from cheap, hole-in-the-wall, ethnic, deli to haute cuisine, new or old, etc. Will consider anything good- we will try anything.
Because life is too short not to be a kid sometimes.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
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. Read more.