This lovely salad is perfect to serve in Spring and Easter when asparagus is in season. It also has a great history. It was served as the eighth course in First class on the Titanic. Following the classic French Escoffier menu, a salad course often followed the roast. In … [Read more...] about Asparagus Salad with Champagne-Saffron Vinaigrette
Dinner
Amazingly Simple Yorkshire Pudding
No roast beef dinner should be served without it. Although traditionally British, this side dish is also loved by Americans. Yorkshire is so beloved that we celebrate twice a year: the first Sunday in February in the U.K. and October 13 in the U.S. and everywhere else. It … [Read more...] about Amazingly Simple Yorkshire Pudding