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Organized by season, this volume includes menus for groups of two, four, or six. From an intimate winter rib eye steak for two to a summer feast for six featuring roast chicken served with raw summer squash with French feta and toasted pine nut salad, these inviting menus include make-ahead tips and fresh, flavorful recipes for year-round celebrations.
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Editions
1 edition- Other · English · 2013Egg & Dart · 143 pages · 9780984188796
Seasonal cookingCooking for twoEntertainingDinners and diningMenus