Title: Small gatherings
Description: 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.
Subjects: Seasonal cooking, Cooking for two, Entertaining, Dinners and dining, Menus