Lunch & Dinner
Simplify Your Holiday Dinner With These Festive 3-Course Menus
Photography TANGO | Food Styling Nataly Simard | Prop Styling Luce Meunier
Lunch & Dinner
Simplify Your Holiday Dinner With These Festive 3-Course Menus
We’re doubling the fun with these two festive menus featuring inventive dishes that pair perfectly with more traditional fare.
Menu one: Rich and comforting
Mushrooms & Ham with Cream Sauce on Brioche
Photography TANGO | Food Styling Nataly Simard | Prop Styling Luce Meunier
Get the recipe for our Mushrooms & Ham with Cream Sauce on Brioche.
Braised Leg of Lamb & Sweet Onions
Photography TANGO | Food Styling Nataly Simard | Prop Styling Luce Meunier
Get the recipe for our Braised Leg of Lamb & Sweet Onions.
Pear Tarte Tatin
Photography TANGO | Food Styling Nataly Simard | Prop Styling Luce Meunier
Get the recipe for our Pear Tarte Tatin.
Menu two: Bright and Citrusy
Crab Cakes with Lemon & Caper Vinaigrette
Photography TANGO | Food Styling Nataly Simard | Prop Styling Luce Meunier
Get the recipe for our Crab Cakes with Lemon & Caper Vinaigrette.
Orange- & Ginger-Glazed Cornish Hens
Photography TANGO | Food Styling Nataly Simard | Prop Styling Luce Meunier
Get the recipe for our Orange- & Ginger-Glazed Cornish Hens.
Candied Orange Bundt Cake
Photography TANGO | Food Styling Nataly Simard | Prop Styling Luce Meunier
Get the recipe for our Candied Orange Bundt Cake.
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