I have always found Shepherds pie to be dry and tasteless. I made my own recipe that is a super hit with family and friends, and made shepherd's pie lovers out of people who have never liked it.
To expose more green, vigorously rub pistachios in towel before chopping.
This lasagna is piled high with sweet potatoes and slow-roasted tomatoes, and layered with creamy béchamel sauce—but the secret's in the fried sage leaves.
This pie may have a lot of ingredients, but you'll likely find most of them in your pantry. Bonus: You can make the pie the night before and then keep it in your fridge until you're ready to beat the whipped cream topping and serve. Roll out the extra dough this recipe yields and cut it into shapes to add to your cookie tray.
This selection from our "Lunch on the Green" menu in the September issue is perfect for a late summer lunch. Renowned Chef James Saunders arranges the skewers over the salad.
A wrapping of bacon keeps the meat juicy in these little quick roasts, which are available at supermarkets. Serve with horseradish mayonnaise.
