By Mark Bittman

From the perspectives of tenderness, flavor and economy, there
really is no better cut of meat for serving a small crowd than
boneless leg of lamb. And now that supermarkets regularly stock it,
there is no need to visit a skilled butcher to get one; happily, we
can add ease to its list of attributes.



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Tomato Techniques
Tomato Equivalents
Culinary Quiz
Quote
Culinary Quiz Answer
Fried Rice With Peas and Chicken

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Some Corn-y History
Selecting and Storing Corn
What Doesn't Corn Do?
Oh-So-Good (For You)
Corn Recipes
Corny Sites



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