Laura enjoys her father's recipe for lentil soup and says that, like her entire repertoire, the soup can be prepared in about 30 minutes. Bon appetito!
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.
This two-tiered wedding cake is beautiful in its simplicity and classic style. Use double-sided tape to attach the ribbon ends at the back of the cake and be sure to wrap the stems of the flowers with floral tape before inserting them into the cake.
This soup is reminiscent of an East Coast Jiggs dinner, or boiled dinner, which is traditionally made with salted meat, like corned beef. Enjoy a bowl with a piece of rustic bread for dipping.
Once you whip up this deep, rich stir-fry satay, you'll never order delivery again.
Special occasions call for special desserts, and this one fills the bill. Moist lemon cake, a bright lemon custard and a simple lemon icing come together to create the ultimate springtime dessert. Look for edible flowers at cake-supply stores. If unavailable, use sugar-coated gumdrops instead.
Using Demerara sugar in place of icing sugar makes these cookies extra moist and adds a slight molasses-like taste. Fill the thumbprints quickly or else the caramel will seize. If this happens, simply reheat on the stovetop or microwave in a microwaveable dish until soft.
Our Slow Cooker Mexican Pulled Pork shines in this absolutely scrumptious sandwich that's perfect for satisfying hungry tummies after particularly long days.
