These delicate cakes may crumble a bit while being formed but will firm up during frying. Alongside a leafy green salad, serve two cakes for lighter appetites or three for hungrier folks.
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.
