With sweet plum raisins, toasty pine nuts, and a dash of nutmeg, the flavors in this dish will pair perfectly alongside lamb.
I’ll never forget the first time I entertained on a big scale. I was 20 and it was a huge bridal shower for a good friend. I thought the secret to good entertaining (especially for a bunch of women) was to impress with fancy, complicated food and over the top decorations.
So there I was, un-showered, in my robe, sweating over the stove, stirring a fussy sauce and trying to
This recipe came about as so many of mine often do – out of running late and laziness.
Before I learned better, I used to throw dinner parties that would consist of complicated, time consuming food preparations and, while the food was great, I was too stressed out to enjoy my guests.
Now when I entertain, I keep it much