Recipe from 2009 NY Times(no luck with their search engine) for tomato tart. The crust is made with semolina and it is flavored with herbs de provence. It is delicious(though I have modified it).Please help-it has become a summer staple!
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.