This dressing can be made ahead and refrigerated. Just give it a good whisk to re-emulsify before serving.
A stack of golden phyllo and lemony mousse makes a crispy-smooth and utterly delicious dessert.
Sweet honey and tender shallots mellow the typically strong flavour of lamb shoulder. Serve with roasted potatoes and steamed greens for a complete meal.
Loaded with blueberries and topped with compote, there's no need to add calorie-laden butter or syrup to these pancakes.
Calamari is the Italian word for squid, so look for "squid" at the fish counter. Mild-tasting calamari is best when it's impeccably fresh, but it's most often sold in 2 lb (1 kg) boxes, frozen or thawed. Moist and tender, it can toughen with overcooking, so watch your grilling time.
This is a slow cooker version of one of The Test Kitchen's favourite braised chicken dishes. Serve with hot cooked rice to soak up all of the tangy juices, and a cherry tomato and feta salad.
A delicious twist on a Greek favourite, this hors d'oeuvre uses couscous in place of rice. Grape leaves are available at Greek, Middle Eastern, Italian and most supermarkets. Serve warm or at room temperature along with olives.
