Slow-Braised Leg of Lamb

I haven't used strict measurements here, not only because Jamie doesn't bother with them, but more importantly because you don't need them. Slow braising any meat like this is not an exact science - it's just about using good ingredients and giving things enough time so that deep, rich flavor can build and develop - this is slow braising at its finest.

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Rediscovering My Love of French Cooking + a Recipe for Mimi Thorisson's Walnut Tart

I have made many recipes from this book, and they've all been beautiful, but they have since morphed into interpretations of my own, based on what's in season and looks good at the market. I have fallen back into the therapeutic habit of cooking by feel. There is one recipe, however, that I do not stray from: Mimi's Walnut Tart, which I've already made half a dozen times. It is my favorite kind of dessert - quick, foolproof, and all the better with some fresh cream, a shaving of nutmeg, and a sticky amaro.

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A Classic Yellow Cake with Chocolate Frosting

I am not much of a baker. I prefer the capriciousness that cooking allows, the liberty to add things here and there as you feel. Yet there are some days (usually cold ones when I don't want to leave the house) when I want to do nothing but bake. Sometimes I bake a few little, simple things, and sometimes I take on a serious project. That's what happened with this recipe; a lazy Sunday morning with no plans in the diary, a chill in the air, and a friend's birthday the next day were the perfect conditions for me to attack a cake. 

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