So Yuengling beer will be back in March. I went to the introductory bash. Huge buzz. I've had it, just ok IMHO. What am I missing? I'm not from a Yuengling area so maybe I just don't have a soft spot for it. Any thoughts?
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.