Will be in SF for an all-too-short stay next week and would like to take advantage of some of the tapas places (that we woefully lack in LA). Any favorites? Location and price are less important than quality.
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.