My wife and I are in New Orleans for a week and a half. This is the fourth summer we have been down. We are big fans of Herbsaint, Lilette, and Iris (looking forward to the new location!). Any other suggestions? Thanks for the local insight.
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.