Ever find yourself biting into a pepper that's just a bit too hot to handle? As you scramble to find a glass of milk to soothe the burn, consider this simple trick from CHOW.com Assistant Managing Editor Deborah Lewis. It'll buy you some time to track down a more lasting cure.
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.