Seems like a bunch of new ones popped up in the last few weeks down in the Marina. Read in the Chron the other day about Nectar Wine Lounge and heard some buzz about a Southern Italian place called A16. Any scoop on either spot?
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.
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.