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!
Here's the ultimate, savory weeknight meal for your family. Extra-lean ground beef (which sometimes cooks up dry) works well here because it's combined with marinara to keep it moist.
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.