A couple of nights ago, I went to one of the American Lamb Council’s Shepherd to Chef dinners at City Winery. Let me just say, I’m now on a lamb kick that won’t quit. I brought home some shanks and braised them in the slowcooker in chicken stock, a little rum, garlic, rosemary, Tellicherry pepper […]
-
Subscribe
Subscribed
Already have a WordPress.com account? Log in now.
Layla Schlack 