At nearly $20 a pound, rack of lamb had better be good. What's the key to achieving the rich crust and pink interior that make the most of this prime piece of meat?
At $20 a pound, rack of lamb had better be good. We show you how to make the most of this prime piece of meat and reveal a foolproof version of Vegetable Gratin, a French-style casserole.
Layering summer's best vegetables into a gratin can lead to a memorable side dish— or a watery regret. This French casserole deserves better.
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