Wishing to make this lamb terrine as a starter with (gin) martinis for a dinner party. What do I follow this act with? It’s so rich, any meat or even fish seems too heavy, but going vegetarian after this seems like it’s be a letdown. Any thoughts?
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.