To make theboneless leg of lamb with mint, pine nut, and currant stuffing, you may need to make a few adjustments to your boneless leg of lamb in order to get the shape that’s ideal for stuffing and rolling—evenly thick and more or less rectangular. Here’s how:
This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…
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