Entrées

A meal without a main course is like a wedding without a drunken speech made by your embarrassing uncle. It can certainly be satisfying but you’re left feeling that something’s missing. Don’t let your meal fend for itself at your next reception—there’s an entrée here that is sure to satisfy, without any embarrassing repercussions.

Featured Recipes

Roast Cornish Hens with Cranberry-Hazelnut Stuffing

Having the boss over for dinner? Trying to impress the unimpressable in-laws? Need to apologize without admitting guilt? Cornish hens selflessly sacrifice their tiny, meaningless lives in service of the ultimate suck-up dish. If you want something less finicky you can substitute a roasting chicken and increase cooking time to 2 to 3 hours, depending on size.

Roast Rack of Lamb with Rosemary and Jägermeister

Lamb racks are all about the presentation. Ask your butcher to French your rack to expose the bones. Typically, 1 rack will serve 2 people, although this obviously depends on the size. This impressive dish is best served with pan jus, couscous and roasted vegetables.

Public House Fish and Chips

The leaflet highlighting Great British Contributions to Culinary Excellence is pretty thin, but deep-frying is truly a national pastime. As the British know, when you have a good beer batter you can deep-fry anything — Mars bars, sausage, black pudding, tripe, car keys. Straight from our friends across the pond—fish and chips the way Her Majesty intended.