Partridge and pheasant both have delicate chickenlike meat with a distinct boost of flavour. This celebratory pie will be a hit.
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.
One of the pleasures of the cooking traditions of the British Isles is seafood pie, with its bounty of northern seafood in a creamy sauce topped with flaky pastry. You can make the pie a day ahead and refrigerate it or freeze it. If you prefer, use pie pastry (one double-crust recipe) instead of puff pastry.
Serve up this decadent pairing of cheesecake and carrot cake topped with vanilla frosting for the best of both dessert worlds.
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.
