I like to make this as a luncheon dish. It's easy, inexpensive, and everyone enjoys it (even those who don't usually like fish). You can prepare it before guests arrive so you are free to visit.
Leeks are common in northeast China, home to this type of dumpling. Here their use in a filling is a nontraditional touch.
Consider this iconic French sauce the sassier, more assertive older sister to mayonnaise. It's heavily flavoured with garlic, and it makes an awesome accompaniment to fish, seafood, grilled vegetables and french fries.
This show-stopping classic is less intimidating to make than it appears. Top it with whatever fresh berries are local or in season. For a pretty presentation, tie a ribbon around it.
Rich duck and pork sealed in golden flaky pastry makes an over-the-moon creation. Serve small slices with Dijon mustard and pickles as an appetizer or as part of a buffet. Serve large slices with a crisp, lightly dressed green salad as a plated appetizer. While it may be a bit more involved than other pâtés, this dish is well worth the effort.
