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Betty Rosbottom

Creamy Mashed Potatoes with Goat Cheese and Fresh Sage

Cranberry-Ginger Chutney

Cranberry Kir Royale

Foie Gras-Stuffed Dates

Frozen Pumpkin Mousse with Walnut-Toffee Crunch

Haricots Verts, Roasted Fennel, and Shallots

Wine-Braised Ham with Shallots and Carrots

Scallops and Haricots Verts with Creamy Bacon Vinaigrette

Salmon with Sesame and Orange-Ginger Relish

Farfalle with Mascarpone, Asparagus, and Hazelnuts

Roast Racks of Lamb with New Potatoes and Mint Pesto

Sauteed Chicken Breasts with Herbed Mustard Butter and Duo of Spring Peas

Herbed Chicken-Chutney Salad on Lettuce Leaves

Roast Beef and Arugula Crostini with Olive-Red Pepper Relish

Roasted Almonds with Rosemary Fleur de Sel

Peppered Tuna Skewers with Wasabi Mayonnaise

Polenta Bites with Blue Cheese, Tomatoes, and Pine Nuts

Sautéed Chicken with Tomatoes, Olives, and Feta

Zucchini with Garlic and Dried Crushed Red Pepper

Saffron Rice and Red Pepper Pilaf