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Classic British Potted Shrimp
A Tudor classic that won over Ian Fleming and James Bond: tiny shrimp sealed under golden spiced butter, made for warm toast.
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Classic Canadian Goulash
Mid-century comfort food: ground beef, onion, garlic and bell pepper simmered with tomatoes, then folded through macaroni and finished with aged cheddar.
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Boursin and Prosciutto Pastry Bites
Boursin cheese and crisp prosciutto tucked into golden puff pastry, a warm bite for a holiday table.
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Melon Carpaccio with Burrata and Crispy Sage
Thin-shaved melon laid over creamy burrata, finished with crackling fried sage leaves.
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Sweet Chili-Glazed Chicken Rice Noodle Bowls
A sticky, sweet-and-spicy glaze over tender chicken, tossed with cool rice noodles and crisp vegetables.
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Eggplant Milanese
A whole eggplant roasted, flattened, and breaded into a cutlet with all the crunch of veal Milanese, none of the meat.
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Grilled Zucchini Feta Roll-Ups
Grilled zucchini ribbons wrapped around salty feta, skewered into neat little bites.
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Easy Fresh Fig Appetizer with Whipped Feta and Hot Honey
Fresh figs over whipped feta, drizzled with hot honey and scattered with pistachios.
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Strawberry Rhubarb Crisp
In my family, rhubarb meant one thing: crisp. Baked every spring in my great-grandmother’s Pyrex dish, it feels like four generations are in the kitchen together.
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Lemon Posset
No eggs. No gelatin. No fuss. Fresh lemon juice sets hot, sweetened cream into something between a feather-light mousse and a velvet panna cotta.
