The Good Eating section ran a recipe for french fries within the last month that involved the use of a potato ricer. Did anyone save this? I think it was run in conjunction with a restauraunt review--maybe the Chestnut Grill. Thanks!
For maximum flavor, Naomi Pomeroy doesn’t just roast chicken thighs. Instead, she crisps the skin, then braises the pieces in a supertasty mix of marinated artichokes, olives, sherry, garlic, lemon and thyme.
Preparing a leg of lamb for roasting is, at first glance, an intimidating task. Don’t be frightened. We show you that with little more than a knife and twine and some time to marinate, the process is easy and rewarding.