The lemon biscuit and custard add a freshness to this finest of all June desserts. Garnish with a curl of lemon rind.
To ensure light, thin crêpes, make the batter at least one hour before using to allow the flour to expand in the liquid. You can also use a blender to combine the ingredients.
Thinly sliced Korean-style ribs are meaty and flavourful but require marinating for tenderness. These ribs are often referred to as Miami-style and can usually be found at the butcher's counter. Serve with steamed rice and grilled vegetables.
Crispy pancetta stands up beautifully to grilled shrimp and makes for easy finger food when served on a skewer. There's no added salt in this recipe, because the shrimp and pancetta are naturally quite salty on their own. Serve with lime wedges.
Test Kitchen Manager Heather Howe's daughters, Rebecca, 10, and Olivia, 7, always ask for Caesar salad. They love to wash the lettuce, spin it dry and tear it into bite-size pieces.
Sea salt adds a burst of flavour to these breadsticks. Serve as a savoury appetizer or as a nibble anytime.
Leeks' complex garlicky-onion flavour makes these pastries taste like they contain many more ingredients. Serve with Fresh Coriander Chutney.
Jenny Cameron, who works on the family-run Ravenhill Herb Farm near Victoria, offers these pretty open-faced tea sandwiches from Herbal Celebrations Cookbook (Whitecap, 2000), the cookbook she coauthored. Jenny suggests using a 2-inch (5 cm) round or fluted cutter.
