Panzanella Salad

Nothing says summer like fresh tomatoes and this salad is a lovely way to use an abundance of cherry tomatoes. Perfect for alfresco dinners on the deck along-side grilled meats. Serves: 4-6 INGREDIENTS 1 Loaf…Continue Reading

Risotto with Beetroot and Pecatini

Recipe courtesy of La Terrazza del Chiostro, Pienza, Italy Serves 6 Ingredients 500 gr. Rice (3 1/2 cups) 500 gr. Beet (3 1/2 cups 70 gr. (1/2 cup) Peconzola (Pecorino blue cheese from Pienza)* 100 ml.…Continue Reading

Scottish Lamb Pie

Meat pies with hot-water crust are hearty and delicious. In the middle ages the crusts were thick and hard and not meant to be eaten, just a vessel for the filling. These crusts are tasty;…Continue Reading

Scottish Millionaire Bars

A decadent combination of buttery shortbread, soft caramel, and chocolate, these bars originated in Scotland and are so named because they are so rich.   INGREDIENTS For the shortbread crust: 1 cup unsalted butter, softened…Continue Reading

Toad in the Hole

Legend has it that the name Toad-in-the-Hole originates from the town of Alnmouth in Northumberland, U.K., where the local golf course was overrun with Natterjack toads. The chef at the local hotel devised a dish…Continue Reading

Halibut & Chips

These fish and chips use a traditional British beer batter. Cod or haddock can also be used. Serve with malt vinegar or tartar sauce. A classic side dish is mushy peas. INGREDIENTS For the halibut:…Continue Reading

Stilton Gougére

These little puffs of deliciousness are nice as an appetizer or as part of an afternoon tea party. Serve with Stilton, chutney and a sparkling beverage. INGREDIENTS 2 large eggs 1 cup milk 2 tablespoons…Continue Reading