Interior designer Shea McGee is fluent in the language of rooms – the flow, light, and casually elevated styling that she’s known for as the co-founder of Studio McGee. Her new cookbook, then, is less of a departure than it first appears. In Around The Table: Tables and Traditions For Gathering, available on Amazon, McGee approaches food the way she approaches a living space: with an eye toward how it feels to be there, how people gather, linger, and, ideally, help themselves to seconds.

She begins her cookbook with a line that disarms: 'I am an interior designer, not a professionally trained chef.' It’s a teaser for her ultimate thesis: That the recipes are only one part of the offering, and the real subject is the moment they create.

'I’m not just thinking about flavors – I’m thinking about color, texture, height, composition, and how the whole scene comes together,' she says. The table, in her hands, becomes an extension of the room – another surface to layer, edit, and bring into balance. A platter of salmon scattered with citrus and herbs is treated with the same care as a console styled with books and objects. 'The table is just another room to me. And food is just another form of design.'

The book is organized by season, a structure that feels intuitive once you hear her describe it. 'My whole approach to gathering is shaped by how I’m experiencing the season,' she says. 'What produce is in season, what the light looks like outside, whether we're eating around the fire pit or out on the patio with the doors open.' To McGee, spring is light and bright, summer relaxed and a little improvisational, fall layered and candlelit, winter pared back to soup, bread, and closeness. It is a way of cooking that pays attention to mood as much as ingredients.

Late spring, which happens to be when her book was released this year, is her favorite time to host. 'After a long winter, we’re all coming out of our shells – there is a sense of possibility as everything comes to life,' she says. The menus, she insists, 'almost build themselves,' guided by fresh herbs, crisp vegetables, and whatever looks good at the market that morning. There is a pleasing lack of overthinking in that approach, a confidence that the season will carry you.

Though her focus is always on beauty, her idea of the perfect spring party food is sneakily pragmatic. 'To me, the best party food is essentially a portable salad – it should look beautiful, taste interesting, and require almost no effort to eat,' she says. Skewers of blackberry and Gouda, smashed tzatziki cucumbers, whipped ricotta piped onto croissant crostini – each one designed to feel generous without demanding much from the host or the guest.

That ethos extends to the way she sets a table: Bring the outside in, use what you have, and let things be a little imperfect. A few bud vases with flowers clipped from the yard, rumpled linens, a woven element to break up the ceramics – small gestures that add up to something memorable.

There is, throughout the book, a sense that hospitality is less about performance and more about attention. McGee describes a last-minute visit from a friend with a kind of ease that feels aspirational in the best way: a board assembled from whatever is in the fridge, a quick crostini, conversation unfolding in the kitchen. 'Thoughtfulness, not perfection, is always the goal,' she says.

A designer writing a cookbook makes perfect sense when you consider the end goal of any gathering: Never the dish itself, but the room it creates around it.

Blackberry Gouda Skewers

'Color and texture are top of mind when creating a menu. These skewers have a contrast of dark and light hues with a pleasant, toasty crunch from coarse salt and walnuts. It’s essentially a portable salad, easy to eat and transport, whether I’m at the beach, hosting a barbecue, or sneaking a few into lunchboxes.'

Ingredients

• 1 pound peeled, seeded, and diced honeydew melon
• 5 ounces Gouda cheese
• 32 (4 3/4-inch) bamboo skewers
• 5 ounces spring mix
• 1 pint blackberries
• ½ cup walnuts
• Balsamic glaze, for serving
• Coarse grey French salt, for serving

Directions

1. Dice the honeydew into 1-inch cubes. Next, chop the Gouda into ½-inch cubes.

2. Assemble by layering a piece of honeydew, pinch of spring mix, cube of Gouda, blackberry, another pinch of spring mix, and another piece of honeydew on a skewer. Place in an airtight container or cover in plastic wrap, then refrigerate until ready to serve.

3. Meanwhile, toast the walnuts in a small nonstick skillet over medium heat for 5 to 7 minutes until fragrant. Finely chop.

4. Stack the skewers in an airtight container for easy storage and transport. To serve, set the skewers on a platter and drizzle with balsamic glaze, then sprinkle with the toasted walnuts and French salt. Alternatively, let guests dress the skewers on their own.

Tzatziki Cucumbers

'Thanks to a punchy dill vinaigrette and creamy yogurt base, these tzatziki-inspired cucumbers are cool, crunchy, and packed with flavor. With just a few ingredients and simple prep, this dish delivers the refreshing bite of tzatziki in an engaging, deconstructed form.'

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 tablespoon toasted sesame seeds
• ½ teaspoon granulated sugar
• ¾ teaspoon kosher salt, divided
• ¼ cup fresh dill, packed
• 1 garlic clove
• 1 lemon
• 2 English cucumbers
• ¾ cup plain whole-milk Greek yogurt

Directions

1. In a large bowl, make the vinaigrette by whisking together the oil, sesame seeds, sugar, and ½ teaspoon salt. Chop the dill, grate or finely mince the garlic, and zest and juice the lemon. Add the dill, garlic, lemon zest, and lemon juice to the oil and whisk to combine.

2. Cut the cucumbers into thirds crosswise, then smash each piece with the side of the knife or a mallet. Roughly chop the smashed cucumbers and add them to the vinaigrette. Stir to combine.

3. Add the remaining ¼ teaspoon salt to the yogurt and stir to combine. Spread the yogurt over the bottom of a serving platter or shallow bowl. Spoon the cucumbers on top of the yogurt. Pour any remaining vinaigrette over the top and serve.

Whipped Ricotta Crostini

'These crostini are a simple, elegant appetizer that feeds a crowd. Using croissants in place of a typical baguette yields a supremely buttery toast that delicately shatters beneath each bite of cloud-like ricotta. For a little extra color, finish with flaky salt and a sprinkle of dried edible flowers.'

Ingredients

• 3 ¾ cups (30 ounces) ricotta
• ½ cup heavy cream
• 1 teaspoon kosher salt
• 3 to 4 large croissants
• 2 tablespoons extra-virgin olive oil
• Flaky salt, for serving
• Dried edible flowers, for serving (optional)

Directions

1. To the bowl of a stand mixer fitted with a whisk attachment, add the ricotta, heavy cream, and salt. Whip on medium-high speed, scraping the sides of the bowl occasionally, for 3 to 4 minutes. The mixture will be light and fluffy.

2. Transfer the whipped ricotta to a piping bag or gallon storage bag and refrigerate for at least 1 hour, or up to overnight.

3. Preheat the oven to 375 degrees and slice the croissants into ¼-inch slices, just like you would a loaf of bread, to yield about 10 slices per croissant. Nestle the slices onto a parchment-lined sheet pan in a single layer, using two sheets if needed.

4. Brush the croissants on both sides with the oil, then transfer to the oven and bake for 7 to 8 minutes. Flip the croissants, then bake for another 5 to 6 minutes until they are deeply toasted and crisp. Set aside to cool completely.

5. When ready to assemble, cut the tip of the bag to create a ¼-inch opening. Pipe the whipped ricotta onto each crostini in a squiggle motion, then sprinkle with flaky salt and dried flowers (if using). Serve immediately.

Menu of the Moment is a monthly Homes & Gardens feature which taps into a seasonal cookery mindset or food trend, with a selection of recipes inspired by the calendar or zeitgeist, and an interview with the cook, chef or recipe book author about the story behind them, and what brings them joy about cooking seasonally and for the moment.

When winter really takes hold, we crave warming dishes that comfort and nourish from within. These soup recipes are bold, fragrant, and delicious, whether you're cooking for one or a crowd, plus they're perfect to make in batches.

Fennel and Bean Soup

Delicate and fragrant, this fennel and bean soup recipe is the lightest supper, while the cannellini beans add structure and creaminess. Serve with some crispy, grilled sourdough and lashings of melted butter.

Chicken Noodle Soup with Gingered Broth

A hefty hit of ginger and lemongrass packs a zesty punch in this light chicken noodle soup, which is wonderfully soothing if you're feeling in need of a boost during the long winter months. You can pre-prep the broth and freeze to save time if you're batch cooking, too.

Pumpkin and Apple Soup

Hearty and satisfying, this flavorful pumpkin and apple soup is served with a crisp hazelnut brittle for a welcome crunch. You'll make this from fall through spring.

Thai Butternut Squash Soup

With gently warming Asian spices and creamy coconut milk, this elegant Thai butternut squash soup is smooth, and simple yet bursting with flavor. Top with restaurant-style garnishes for a final flourish.

Winter Veg and Spelt Soup

This minestrone-style winter veg and spelt soup is positively packed with goodness from seasonal vegetables and iron-packed kale to grains and pulses for an easy, yet filling and flavorsome supper.

Four Allium Soup

For an indulgent twist on French onion soup, try this version, which calls for not one but four alliums – onions, shallots, leeks and garlic – and is topped with crusty bread and melted Manchego cheese. Rustic and delicious.

Going on a health-kick for the New Year? Try skipping the gluten and serving up these soups with some freshly baked gluten-free bread courtesy of mindful baker Aran Goyoaga.

In this monthly Homes & Gardens feature, discover curated collections of seasonal recipes you’ll want to cook right now, alongside inspiration from culinary pros on finding joy in the kitchen – whether you’re cooking from scratch, feeding your family, or hosting a crowd.

From cozy winter soups and stews to fresh, vibrant summer dishes, plus celebratory menus for holidays and special occasions, Menu of the Moment has you covered all year long.

You’ll also find thoughtful insights and practical advice from home cooks, chefs, and cookbook authors who share a passion for food in all its forms – embracing cooking for the moment, from mindful gluten-free baking and delectable al fresco supper to creative fridge-foraging for easy family dinners.

During the winter months, when the air is crisp and the days shorter, Aran Goyoaga retreats to her kitchen. The baker, photographer, and James Beard–nominated author has long been known for her soulful, poetic approach to gluten-free baking. Her new book, The Art of Gluten-Free Bread (Amazon), is exactly what is needed for the New Year and season of slow rituals.

The Evolution of a Family Baking Tradition

'This is the book I wish I had fifteen years ago when I stopped eating gluten,' she says. 'It’s the culmination of years of testing, learning, and refining.' Goyoaga grew up in the Basque Country in Northern Spain, where her grandparents owned a bakery and lived in the flat above the shop, so she spent her after-school hours doing homework surrounded by brioche and shortbreads. So, it’s no surprise that, when Goyoaga turned to baking to widen her own gluten-free options, she was determined to reimagine gluten-free baking as an evolution of her family traditions, not a compromise.

Celebrating a World Beyond Wheat

'The biggest misconception,' she explains, 'is that gluten-free bread has to be dense or flavorless or made with filler ingredients. It doesn’t have to be that way.' Instead, she approaches each recipe with balance and intention, blending whole grains and light starches to create structure and depth. 'People forget that wheat flour itself is mostly starch,' she says. 'In gluten-free baking, it’s about finding the right balance between whole grains and starches to achieve the texture you want.'

What emerges is a collection of loaves that are as nourishing as they are beautiful –breads that celebrate the vast world beyond wheat. 'Flours like sorghum, millet, brown rice, teff, and buckwheat each have their own character and aroma,' Goyoaga explains. 'When you bake with these, you’re expanding your palate.' Many of the breads in her book, she adds, are higher in nutrients and fiber than traditional loaves – and often easier to make. 'Because gluten-free doughs don’t rely on kneading, you simply mix, ferment, and bake. There’s something very freeing about that.'

Baking Fosters Connection

In The Art of Gluten-Free Bread, and in her on-demand gluten-free baking classes, Goyoaga goes beyond bread and explores an entire world of baking. It extends to classic cookies, buns, crackers, and all the comforting essentials you’d expect to find in a well-stocked bakery, like the one she grew up above – perfect to make as a nourishing and thoughtful gift for a gluten-free friend.

For Goyoaga, fall and winter are the natural seasons for baking. 'I’m a homebody,' she says. 'I look forward to this time – lighting the best candles, cozying up with blankets, making a fire, and filling the house with the smell of bread.' The act of baking itself becomes its own reward: 'Working with your hands, nurturing a starter, or sharing a loaf with a neighbor are grounding, creative acts. They bring you back to yourself and foster connection. There’s a deep sense of gratitude in that.'

Embrace the Pared-Back Process

Her pared-back philosophy extends beyond ingredients to the tools she keeps in her kitchen. 'I don’t like clutter, and I find it wasteful to fill a kitchen with single-use tools,' she says (learn how to declutter a kitchen in 5 simple steps). 'I’d rather invest in a few well-made pieces that last a lifetime – a great chef’s knife, (our Kitchen editor is a fan of the HexClad knives), a sturdy metal loaf pan, the best stand mixer, a heavy cake pan, a good rolling pin.' For her, the point isn’t just minimalism – it’s awareness. 'When you pare back, you learn what really matters. You understand why you’re using a tool, what it’s made of, and how it serves you.'

There’s also a quiet mindfulness to her process, a pace that feels increasingly rare. 'Baking is absolutely an antidote to the pace of modern life,' Goyoaga reflects. 'It asks you to slow down, to focus, to use your hands. In a world that’s so fast and digital, baking gives us a chance to make something real, beautiful, nourishing – and to share it.'

Let Practice Become Ritual

For those new to gluten-free baking, her advice is simple: start with intention. 'Read the introductions to my books,' she says. 'Learn the flours, use a kitchen scale, follow the recipes exactly at first. Repetition leads to intuition. The more you bake, the more you’ll understand how the dough should look and feel.'

In other words: let practice become ritual, and ritual become joy. 'Bread is emotional,' she says softly. 'It connects us to family, to community, to memory. Being able to bake a loaf that feels and tastes like bread again can be incredibly moving.'

Olive and Rosemary Fougasses

Grabbing a loaf of olive fougasse – a crispy and chewy bread in the shape of a grain of wheat, originally from Provence – was always on the top of the to-do list anytime we traveled across the border to France when I was a kid. A loaf doesn’t quite describe this bread; it’s more like a light olive oil–tinged stalk. The best way to eat it is to break off pieces, finishing the whole thing while silently walking along cobblestone streets – this is how I remember it.

The bread has a crispy crust with a chewy bite and nice air pockets and is a close cousin to focaccia. The most important thing for achieving a crispy exterior is to preheat your oven for a good half hour or even longer. Give the oven a chance to get really hot by preheating it to 500°F (260°C), then lowering it to 450°F (230°C) when the bread goes in. You can even skip the sheet pan and bake the bread directly on a pizza stone.

Ingredients (makes 2 large fougasses)

• 2 teaspoons (8 g) active dry yeast
• 475 grams water, heated to 105°F (41°C)
• 12 grams granulated sugar
• 20 grams psyllium husk powder
• 150 grams tapioca starch 150 grams potato starch 150 grams sorghum flour, plus more for dusting
• Leaves from 2 rosemary sprigs, finely chopped
• 2 teaspoons (8 g) kosher salt 25 grams extra-virgin olive oil, plus more for brushing
• 70 grams pitted Kalamata or green olives, chopped
• Flaky sea salt, for sprinkling Freshly ground black pepper, for sprinkling
• 15 grams sesame seeds

Method

• Make the yeast-psyllium mixture. Sprinkle the yeast into a medium bowl. Add the water and sugar and whisk until dissolved. Let the mixture sit until frothy, about 10 minutes. Whisk in the psyllium vigorously until smooth. Let it gel for 5 minutes.
• Make the dough. In a stand mixer, stir together the tapioca starch, potato starch, sorghum flour, rosemary, salt, and yeast-psyllium mixture. Snap on the dough hook and begin mixing on medium speed. Add the olive oil and continue mixing until you have a smooth dough. It will look dry initially, but it should come together in 2 to 3 minutes. Add the olives and mix until they are thoroughly spread through the dough. The dough should feel moist and a little sticky but hold together nicely.
• Proof the dough. Brush a large bowl with some olive oil and transfer the dough into it. Turn the dough around to coat in oil and shape into a ball. Cover the bowl and let it ferment until doubled in size, about 45 minutes.
• Preheat the oven. Position a rack in the bottom third of the oven and preheat the oven to 500°F (260°C).
• Shape the fougasses. Lightly dust a work surface with some sorghum flour. Transfer the dough to the surface. Using your fingertips, press down on the dough to gently stretch it into a round that is 1/4 to 1/2 inch (6 mm to 1.3 cm) thick. You can use a rolling pin if preferred, but be careful not to tear the dough. Using a bench knife or knife, vertically cut the dough in half. You should have two half-moons. Place one piece of dough on a sheet pan and the other on a second pan. Cut a center slash in the middle of each half-moon without cutting through the ends, then cut three slashes on each side. Gently pull apart the slashes so there is a nice opening in between. Again, be careful not to tear the dough. If you simply cut the slash but don’t separate the dough enough, it will end up baking together and not give you a nice opening in the fougasse. The dough can easily tear because it doesn’t have a lot of elasticity, so work gently.
• Bake the fougasses. Loosely cover one pan with plastic wrap and refrigerate it while you bake the other. Brush the top of the fougasse with olive oil and sprinkle with flaky salt, black pepper, and half of the sesame seeds. Place the pan in the oven and reduce the oven temperature to 450°F (230°C). Bake for 25 to 30 minutes, until golden brown. Brush the second fougasse with olive oil, sprinkle with flaky salt, black pepper, and the remaining sesame seeds and bake for 25 to 30 minutes, until golden brown.
• Cool the fougasses. Slide the fougasse loaves onto wire racks to cool for at least 30 minutes before cutting into them. They are best eaten the same day.

Rosemary Focaccia

My favorite focaccia has a very thin, slightly crispy, golden crust with a soft open crumb. This is achieved with a high-hydration dough that includes a lot of olive oil and millet flour to give the dough that golden color. This focaccia works really well for sandwiches when you cut it in half horizontally; a combination of mortadella, arugula, and almond aioli is my favorite.

If you have ever worked with gluten-containing focaccia dough, you might expect this dough to be very bubbly and might even be tempted to aggressively dimple the dough with your fingers before it goes in the oven. This dough will not create those large air pockets, so try to be gentle with the dimpling. I don’t recommend adding any heavy toppings like a bunch of tomatoes, because they can weigh down the dough while baking and compress the crumb.

If you don’t have a 9-inch (23 cm) square pan, you can use a 9-by-13-inch (23 by 33 cm) pan, but only stretch the dough to a 9-inch (23 cm) square.

Ingredients (makes one 9-inch focaccia)

• FOR THE SPONGE
• 175 grams sorghum flour 45 grams millet flour
• 10 grams active dry yeast 280 grams water, heated to 105°F (41°C)
• FOR THE DOUGH
• 170 grams water, at room temperature
• 35 grams extra-virgin olive oil, plus more for drizzling
• 10 grams apple cider vinegar 20 grams psyllium husk powder
• 160 grams tapioca starch 90 grams potato starch
• 15 grams granulated sugar
• 21/2 teaspoons (10 g) kosher salt
• FOR TOPPING
• Fresh rosemary leaves Fresh thyme leaves
• Flaky sea salt, for sprinkling Freshly ground black pepper

Method

• Make the sponge. In a medium bowl, stir together the sorghum flour, millet flour, and yeast. Pour in the water and whisk until smooth. Cover with a kitchen towel and proof until the sponge rises up creating a dome and it has a mousse-like texture, about 45 minutes.
• Make the dough. Add the water, olive oil, and vinegar to the bowl with the sponge and whisk together. Whisk in the psyllium and let it gel for 5 minutes. In a stand mixer, stir together the tapioca starch, potato starch, sugar, and salt. Add the gelled sponge mixture. Snap on the dough hook and mix on medium speed until the dough comes together and is smooth, 3 to 4 minutes. Transfer the dough to a work surface and knead it a few times to smooth out the surface.
• Proof the dough. Drizzle the bottom of a 9-inch (23 cm) square pan with 2 to 3 tablespoons of olive oil. Place the dough inside the pan and flatten it with your hands until it nearly reaches the edges and is about ¾ inch (2 cm) deep. Using your fingers, dimple the surface of the dough, making deep indentations. Cover the pan with a kitchen towel and proof until nearly doubled in size, 45 minutes to 1 hour.
• Preheat the oven. Position a rack in the bottom third of the oven and preheat the oven to 425°F (220°C).
• Top and bake the focaccia. Drizzle the top of the focaccia with more olive oil. Gently dimple the top of the focaccia with your fingertips. Sprinkle with rosemary, thyme, flaky salt, and black pepper. Bake the focaccia for 45 to 50 minutes, until the surface is a deep golden brown. If the surface becomes too dark after 35 minutes, tent it with aluminum foil. Drizzle the focaccia with a bit of olive oil for extra shine when it comes out of the oven.
• Cool the focaccia. Let the focaccia cool in the pan for 10 minutes, then slide it onto a wire rack to cool completely before cutting. It is best eaten the same day.
• VARIATION: Focaccia Crackers
• Thinly slice any leftover focaccia. Arrange the slices on a sheet pan in a single layer. Bake at 300°F (150°C) until dry and crispy, about 20 minutes. Transfer to a wire rack to cool. Store the focaccia crackers in an airtight container for up to a week. Serve with dips and cheeses.

Menu of the Moment is a monthly Homes & Gardens feature which taps into a seasonal cookery mindset or food trend, with a selection of recipes inspired by the calendar or zeitgeist, and an interview with the cook, chef or recipe book author about the story behind them, and what brings them joy about cooking seasonally and for the moment.

The secret to successful Christmas hosting is preparation, so choose dishes that need minimal last-minute work and schedule in some time a day or two before the party. This menu is ideal, and would easily serve eight.

Cook the ham in advance, so you only need to glaze it; if you have freezer space, make a clutch of baked alaskas the day before and keep frozen until needed; bake the Gorgonzola biscuits a few hours ahead, so they need only be topped with extra cheese and quince paste just before serving.

In fact, you’ll find that all of the recipes can be at least partly made in advance, so you’ll be free on the night to indulge in the sloe gin and pomegranate sparklers.

Gorgonzola Crackers with Quince Chutney and Chicory

A flavor-packed but light savory morsel is exactly what is needed as a Christmas day appetizer and these Gorgonzola Crackers with Quince Chutney and Chicory are the perfect bite-sized treats. You could serve them earlier as canapes or plate them up before the main meal.

Beet, Potato and Taleggio Gratin

This Beet, Potato and Taleggio Gratin is like three sides in one, incorporating your potato, seasonal beets and creamy indulgent cheese with crispy breadcrumbs on top. Serve up in generous scoops.

Spiced Red Cabbage with Warm Winter Spices, Juniper and Bay

A festive classic – everyone needs a go-to red cabbage recipe for Christmas, and this one with winter spices, red currant jelly, and red wine vinegar is a failsafe option, which can be prepped in advance.

Christmas Ham with Chilli and Marmalade Glaze

A Christmas ham is the centerpiece around which your Christmas meal is based and this marmalade and chilli glazed ham is a sticky, spicy showstopper. Plus it will make wonderful leftovers as cold cuts for Boxing Day.

Roast Carrot, Mushroom and Chestnut Puff Pies

Vegetarians can often be an afterthought but these Roast Carrot, Mushroom and Chestnut Puff Pies are so delicious that even the meat-eaters will want to try them – just be sure to make enough so there are plenty to go around.

Chocolate Cherry Bombe Alaskas

These decadent Chocolate Cherry Bombe Alaskas will bring real wow-factor to your Christmas Day menu, with a moist chocolate cake, cherry compote, and ice cream center, and soft, blow-torched meringue topping.

Sloe Gin Pomegranate Sparklers

For a festive twist on the classic bellini you can't beat these sloe gin cocktails. With Prosecco and pomegranate seeds they are such a gorgeous color and make a sparkling aperitif to kick off your Christmas day menu.

Gathering your loved ones and giving thanks for the year is such a wonderful tradition, and it calls for a Thanksgiving menu that pays homage to the season, feels familiar and comforting, but also a little bit special. This collection of recipes is exactly that.

The most adorable pumpkin starter acts as a prelude to a maple and marmalade-glazed turkey, served with some creative sides. To follow, there's an alternative dessert to serve alongside (or, dare I say, instead of) pumpkin pie, and a warming, spiced cocktail to get you and your guests into the spirit.

And, if you're adding the finishing touches to your plan for the day, don't forget to consult our Thanksgiving hosting guide for expert advice on helping it go without a hitch.

Miniature Baked Pumpkins with Gruyère Fondue

These indulgent mini pumpkin fondues are perfect to serve as an appetizer or conversational sharing dish at a fall gathering or Thanksgiving dinner. Use the finest quality Gruyère you can find for the best results.

Orange and Thyme Roasted Potatoes

It's not Thanksgiving without some beautifully crisp and fluffy roast potatoes, and this take on an essential side dish from Clodagh McKenna combines citrussy orange zest and fragrant thyme for a fresh twist.

Brussels Sprout and Cabbage Slaw

If you're looking for an alternative way to serve Brussels sprouts and red cabbage this year, try this bejewelled winter slaw by Clodagh McKenna, which is a crunchy and fresh dish, with a light, creamy dressing and pops of juicy seasonal fruit.

Mulled Marmalade Glazed Turkey

The tangy marmalade glaze in Clodagh McKenna's turkey recipe brings a delightfully citrussy twist. Consult our guide to the best turkey roasting pans before you start, serve it up on a nostalgic platter (Pottery Barn's Thanksgiving tableware has the perfect heritage look), and let the turkey do the talking.

Butterscotch Mousse with Cardamom Biscuits and Candied Walnuts

This butterscotch mousse is indulgent, yet light, with the warmth of spiced cardamom biscuits and festive candied walnuts scattered over the top. It's the perfect end to your Thanksgiving menu and a worthy alternative to a traditional pumpkin pie.

Whiskey and Spice Hot Toddy

A warming cocktail is just what's needed to signal the change in season and this hot toddy recipe with whiskey, spicy ginger, fruit slices and cinnamon sticks is just the thing. Plus it will make the house smell so festive for when your guests arrive.

If you're looking for more ideas for your Thanksgiving menu, do read our Editorial Director, Anna Last's column, At Anna's Table: Thanksgiving Sides and Pumpkin Pie, which includes some delicious ways with potatoes and a maple-spiked pumpkin pie.

On any given Wednesday at her home in Nashville, cookbook author (Simple Beautiful Food) and restaurant owner, Amanda Frederickson is standing in front of her open refrigerator, phone in hand, chatting to her Instagram followers (@amandafrederickson) about what she can throw together from what’s inside. This is Fridge Foraging – the series she started as a playful challenge and which has since become a cult favorite among home cooks who love her mix of humor, practicality, and unfussy good taste

In each episode, she turns a few overlooked ingredients from an organized refrigerator – half a bunch of kale, leftover rice, maybe an egg or two – into something satisfying and smart, reminding her followers (all 100k+ of them) that dinner doesn’t need to be perfect to be good.

It’s that same easy-going, real-world approach that guides her life off-camera. Frederickson is the owner of Radish, a bright, health-focused restaurant in Nashville serving fresh salads and grain bowls, and its sister concept Little Rad Market, known for its freezer meals made from scratch. Between running two restaurants, writing cookbooks, and raising two young kids, she’s living the same busy, modern juggle as her audience.

Weeknight Wins

'Weeknight cooking is not easy,' she says. 'I always joke that the next great reality TV cooking show should be moms cooking when they have tired and hangry kids waiting for their meals.' Her family eats early – around six – so she preps as much as possible in the morning. 'Not in the traditional meal prep way,' she clarifies, 'but I look at the recipe and ask: what can I do now that will make five o’clock easier?' And on the nights she can’t manage it, she turns to Radish or Little Rad, where the freezer is organized with ready-made meals like veggie-packed bolognese. 'Even last night, that’s what we had for dinner,' she admits. 'Lots of vegetables – don’t tell my kids.'

For Frederickson, success at dinnertime isn’t about the menu – it’s about the moment. 'If the four of us are sitting down together, that’s a win,' she says. 'I used to worry about what my kids were eating, but I’ve noticed if we all sit together and no one leaves the table until we’re done, they eat more. It’s valuable just to be together.'

Don't Underestimate Eggs

Her approach to cooking mirrors her personality: practical, optimistic, and always a little playful. She believes convenience and quality can coexist. 'There are easy ways to make meals that are convenient and still filled with good ingredients,' she says. Her go-tos? Rotisserie chicken ('use the leftovers for stock') and eggs, which she calls 'the most underrated dinner ingredient.' She’s quick to list ideas: 'Breakfast tacos, frittatas – just whisk eggs with cream, toss in quick-cooking veggies like spinach or tomatoes, a little cheese. Eggs are fast, easy, and nutritious. When in doubt,' she says, 'make some eggs.'

Edit Your Grocery List

The secret to cooking well on busy nights, Amanda believes, begins before you even turn on the stove. 'Great meals start at the grocery store. You need to go in with a plan,' she explains. 'Even though I cook professionally, I still spend Sunday morning making a quick list of what I’ll cook each week and what days we’ll actually be home. It saves money and stress – you buy what you need, not what you think you need.'

Her fridge staples reflect the same ethos: ground chicken, pasta, cherry tomatoes, eggs, Parmesan, and a rotating cast of condiments. 'People underestimate their condiments,' she says. 'They last forever and can totally transform your food.'

Make the Most of Mornings

And when it comes to saving her sanity in the kitchen, she swears by one simple rule: prep in the morning. 'If I can make a dressing or marinate a protein before work, the five-to-six o’clock hour is so much easier,' she says. Even something as simple as laying out ingredients – her home version of 'mise en place' – can make a world of difference. 'That way, when you get home, you’re just assembling, not starting from scratch.'

For Frederickson, the busy season doesn’t mean giving up on cooking – it just means rethinking it. With the right staples, a bit of planning, and a flexible mindset, dinner becomes what it should be: 'A chance to sit down, connect, and eat something you’re proud of, even if it came out of the freezer or from what’s left in your fridge.'

Amanda Frederickson's Easy Family Recipes

From a one-pot chicken dish made with orzo to sheet pan shrimp tacos and a hearty pork tenderloin, these Fridge Forager recipes are easy mid-week wins that the whole gang will enjoy.

One-Pot Chicken with Orzo and Sun-Dried Tomatoes

'Swap out the orzo for rice to change things up,' says Amanda. 'Either way, this dish is destined to become a weeknight staple'.

Ingredients (serves 4)

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• Kosher salt
• Freshly cracked black pepper
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup dried orzo
• ½ cup sun-dried tomatoes, roughly chopped
• ½ cup dry white wine
• 2 cups chicken stock
• ½ lemon, thinly sliced

Method

• Preheat the oven to 375°F.
• Pat the chicken thighs dry and sprinkle generously with salt. In a large cast-iron skillet or sauté pan, warm the olive oil over medium heat. Add the chicken, skin side down, and brown until golden, 4 to 6 minutes per side. Work in batches if needed. Remove the chicken and set aside.
• Add the onion to the same pan and cook for 4 to 6 minutes, or until soft and translucent. Stir in the garlic and a pinch of black pepper; cook until fragrant, about 30 seconds.
• Add the orzo and chopped sun-dried tomatoes, stirring to coat them in the oil and pan drippings. Cook for another 30 seconds.
• Pour in the wine, scraping up any browned bits, and cook until reduced by half.
• Stir in the chicken stock and layer the lemon slices on top.
• Nestle the browned chicken thighs back into the pan, skin side up. Transfer the skillet to the oven and bake for 35 to 40 minutes, or until the chicken is cooked through and the orzo has absorbed most of the liquid.
• Let the chicken sit for 5 minutes before serving.

Mustardy Pork Tenderloin

'Use a meat thermometer to make sure not to overcook pork which will cause it try dry out and lose flavor,' says Amanda. 'If you can’t find celery root, use potatoes instead, and mash the potatoes with a hand masher or ricer since a food processor will leave a gummy texture from the starch. And add a dollop of butter before serving.'

Ingredients (serves 4-6)

• 2 tablespoons Dijon mustard
• 3 tablespoons maple syrup
• 1 tablespoon whole caraway seeds
• 5 tablespoons apple cider vinegar
• 4 tablespoons olive oil
• 1 pork tenderloin (about 1 ½ lbs)
• 1 minced shallot
• ¼ cup chicken stock
• 2 tablespoons of butter

Method

• In a large bowl, combine the Dijon mustard, maple syrup, caraway seeds, 2 tablespoons of the apple cider vinegar, and 2 tablespoons of olive oil. Pour marinade over pork tenderloin for at least an hour, or up to 12 hours in the refrigerator.
• Preheat oven to 400°F.
• Place 2 tablespoons olive oil in a large cast iron pan, (large enough to fit the entire pork tenderloin). Sear the pork on medium-high heat until evenly browned on all sides then put in the oven for 12 to 14 minutes or until a meat thermometer reaches 135°F.
• Remove pork from pan and let it rest on a large plate for 10 minutes, covered with foil. Return the skillet to the stovetop and, over medium heat, add the minced shallot. Saute for 30 seconds then deglaze the pan with 2 tablespoons apple cider vinegar and the chicken stock.
• Cook mixture for about 1 to 2 minutes, or until reduced by half. Add 2 tablespoons butter and continue cooking until melted.
• Slice the tenderloin, drizzle with pan sauces, and serve warm.

Shrimp Tacos with Roast Tomatillo Salsa

'Save the seasoning mixture in an airtight container at room temperature for the next time you make these tacos,' suggests Amanda.

Ingredients (serves 4-6)

• For the seasoning mix
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon pepper
• pinch of cayenne pepper
• For the rest
• 1 lb halved tomatillos
• ½ roughly chopped onion
• 3 cloves garlic
• 4 tablespoons olive oil
• Juice of ½ lime
• large pinch of salt and pepper
• 1 ½ lbs of peeled and deveined medium-sized shrimp
• 6 warm tortillas
• Sliced avocado, fresh cilantro, pickled red onion, and hot sauce, to serve

• Preheat oven to 450°F. Line a sheet tray with parchment paper.
• In a small bowl combine the paprika, garlic powder, dried oregano, dried thyme, salt, pepper, and cayenne pepper. Mix well and set aside.
• Place the tomatillos, chopped onion, and garlic cloves on the prepared sheet tray. Toss the mixture with 2 tablespoons olive oil and a large pinch of salt and pepper. Roast for 13 to 15 minutes, or until tomatillos are soft and the onions have begun to char.
• Carefully place the tomatillo mixture into the bowl of one of the best blenders and blend on medium until slightly chunky. Add the juice of half a lime and taste for salt.
• Toss the shrimp with 2 tablespoons olive oil and sprinkle with 1 tablespoon of the seasoning mixture. Spread in an even layer on the same sheet tray and cook for about 5 minutes, or until the shrimp are firm and opaque.
• Serve with warm tortillas, slices of avocado, fresh cilantro, pickled red onions, and your favorite hot sauce.

Menu of the Moment is our monthly celebration of seasonal, trend-led recipes from our favorite chefs, food writers, and cookbook authors, all designed to elevate your hosting, inspire you to cook, and bring friends and family together around the table

You may recognize Samantha Seneviratne from her television cookery show Everyday Cooking on Max, have one or more of her cookbooks on your shelf, or perhaps you're one of her nearly 100k Instagram followers. A former food editor and stylist for magazines including Martha Stewart's Everyday Food, Sam is an avid baker and author of three cookbooks, which capture her wonderfully relaxed and comforting approach to food. Here, she shares her secret to seeking out the best seasonal produce for fall baking at her local farmers' market along with some of her favorite recipes from her book Bake Smart(Harvest), for you to try at home.

In search of perfect produce

On an early fall morning in Brooklyn, cookbook author and baker Samantha Seneviratne heads out with her pup, Frances, and an armful of reusable market bags – not for an ordinary grocery run, but on a mission. She’s on the hunt for a fleeting treasure, and fall produce gem: the plump, dusky Concord grapes, which she’ll coax into a homemade jelly, destined to be spread on the still-warm scones and muffins that regularly emerge from her oven.

The search begins at the busy Grand Army Plaza Greenmarket, where she scans tables full of tomatoes, squash, and even quince… but no Concord grapes. At the Park Slope Food Coop, she arrives just after the last bunch has been claimed. Undeterred, she boards the subway and makes her way downtown to the Union Square Greenmarket, where she finally spots them – clusters of jewel-toned Concord grapes, ripe and waiting. For Seneviratne, it’s the perfect way to spend a morning: a quest for the season’s most sought-after produce and a vision for how she’ll use it back home in her Brooklyn kitchen.

'It's more fun to shop at the farmers' market'

Beginning at the farmers' market is her preferred way to develop recipes, which she does for the New York Times and Food Network, as well as for her own cookbooks and Instagram baking series, Friends with Snacks. The promise of her latest book, Bake Smart: Sweets and Secrets from My Oven to Yours (Harvest), is that baking doesn’t have to be hard. 'Homemade desserts are supposed to make people happy,' she writes in her introduction. And for Seneviratne, happiness begins at her local farmers' market. 'It’s just more fun to shop at the farmers’ market, to be delighted by the colors and smells,' she says.

'Aroma never lets you down'

Seneviratne, who also works as a food stylist, admits she often shops with her eyes first. 'I make a beeline for the pretty things,' she says. That might mean a carton of late-season raspberries or a pile of velvety pears. But her first rule of shopping is less about the sight of it and more about the scent. 'I look for really good aromas, especially when I shop for stone fruits for my baking,' says Seneviratne. 'When you go by touch, a fruit may be soft and seem ripe, but then end up being mealy or flavorless. Aroma never lets you down; it’s the number one tell.'

Embracing the community of market days

For her, market days are as much about community as they are about ingredients. 'Don’t be shy – ask farmers questions, talk to other people, see what they’re baking,' she says. She likes to notice what other shoppers pile into their baskets. If someone is carrying home armfuls of a particular plum or apple, she’ll strike up a conversation, curious about what they plan to do with it. A recipe can begin as easily with a neighbor’s suggestion as with her own instincts. And then there’s the simple pleasure of the stroll: the walkabout before committing, the stop for a sample, the chance to let something unexpected catch her eye. 'Always do a lap before you commit!' she advises.

The welcome return of fall comforts

Seneviratne loves the in-between seasons most, when September markets are still bursting with fruit but the cooler air finally invites the oven back into rotation. 'When the weather turns and it begins to dip below 60 degrees, it’s finally fun to turn on your oven again.' Those first cool mornings signal the return of cobblers and cakes, of jam bubbling on the stove, of the satisfaction of slipping pears or sweet potatoes into a recipe and knowing the kitchen will be the coziest room in the house all season long.

Samantha Seneviratne's favorite fall bakes

These recipes are from Sam's book, Bake Smart, and highlight the best of the season's produce, from apples and pears to carrots and sweet potato by combining them with other naturally sweet ingredients such as honeycomb and comforting homemade doughs and batters.

Apple galette with buckwheat and honeycomb

Naturally gluten-free, this apple galette recipe calls for buckwheat flour (which you can make yourself), farmstand (or homegrown) apples, and whole chunks of sticky honeycomb for a delicious sweetness.

Caramel pear cobbler

So comforting, this nostalgic Caramel pear cobbler combines seasonal pears with silky sweet caramel for a warming harvest treat. It's perfect paired with a chilled crème anglaise to cut through the sticky, delicious juice.

Sweet potato crumb muffins

Crumbly, sweet and wholesome, these sweet potato crumb muffins combine warm, seasonal spices and nuts with this unexpected farmstand ingredient, which makes them perfect for breakfasts on the go or after-school snacking.

Carrot cake buns

We've all heard of carrot cake and cinnamon buns, but what about carrot buns? This recipe for carrot buns is a gooey treat for breakfast and tea time, and combines two of our favorite bakes in one.

Menu of the Moment is a monthly Homes & Gardens feature which taps into a seasonal cookery mindset or food trend, with a selection of recipes inspired by the calendar or zeitgeist, and an interview with the cook, chef or recipe book author about the story behind them, and what brings them joy about cooking seasonally and for the moment.

Feeling inspired by Samantha's foodie story? Take a look at our new column with cookbook author, Lucinda Scala Quinn, who reflects on a family history of Italian-American recipes.

Summer days are made for lounging, keeping cool in the pool and flowing conversation with friends. This poolside brunch menu is the perfect way to bring everyone together with easy, light and delicious pool party ideas.

Think elevated favorites – try these brie toasties and you'll never go back to regular grilled cheese – and twists on classics (ice cream float, anyone?) as well as sweet bakes and chilled treats.

Brie, rocket and cherry chutney toasties

These brie toasties are an exciting twist on grilled cheese: the classic warmth and creaminess of melted Brie and a zingy, homemade cherry chutney that brings a touch of sweetness and spice.

Baked ricotta with honey and figs

Perfect as a relaxed starter or centerpiece for a summer brunch, this baked ricotta with honey and figs brings rustic charm and bold flavor with minimal effort – proof that a few good ingredients can go a long way.

Griddled nectarine salad with cucumber, green beans and pancetta

Bold, bright, and full of contrast, this griddled nectarine salad is a masterclass in balancing sweet and savory. Griddled nectarines bring a warm caramelized edge to this fresh dish, offset by the crisp snap of green beans, cool ribbons of cucumber, and the salty crunch of crisped pancetta. It’s the kind of effortlessly impressive plate that feels right at home on a sun-drenched day.

Ginger and apricot ice cream floats

Bright, refreshing, and just a little bit spicy, this apricot and ginger ice cream float recipe is the perfect companion for poolside brunches and sunny mornings. A grown-up take on a childhood favorite.

Plum and macadamia friands

These plum and macadamia friands, studded with juicy plums and crunchy macadamia nuts, bring a fresh burst of fruit and nuttiness. Whether you’re hosting a poolside brunch or preparing a make-ahead treat for weekend guests, these charming little cakes bring just the right mix of elegance and ease.

Early summer berry and roast rhubarb compote with a muscat and orange blossom syllabub

If ever there were a dessert designed for slow, sun-soaked mornings, this summer berry and rhubarb compote with orange blossom syllabub is it. The sharpness of roasted rhubarb meets the natural sweetness of summer berries in a compote that’s rich in color and flavor. Combine with a generous spoonful of syllabub (or natural yogurt for a healthier take) brings a delicate, floral lightness – cool, creamy, and just boozy enough to feel indulgent.

Coconut, pineapple and kaffir lime granita

Combining the creamy sweetness of coconut milk, the tang of ripe pineapple, and the aromatic zest of kaffir lime leaves, this coconut, pineapple and kaffir lime granita offers a refreshing balance of flavors not unlike a Piña Colada, but without the booze. Easily prepared with just a freezer, a fork, and a shallow container.

From a light, but fragrant soup with fluffy flatbreads to a comforting sausage bake and a seriously indulgent chocolate torte, this al fresco supper menu will hit the spot as summer nights take on a chill and we crave warmth and rich flavors.

So light up the firepit, grab a blanket and kick off your fireside nights with a warm cocktail, followed by these elegant yet satisfying dishes.

Mung bean hummus

This super smooth, mung bean hummus is a fresh take on the classic dip, but has a more creamy texture, and requires minimal effort.

Blended with garlic, lemon juice, and light tahini, and enriched with a generous pour of extra virgin olive oil, it’s rich, vibrant, and packed with earthy flavor. A final flourish of paprika and a scattering of mung bean sprouts add both color and crunch, making it as eye-catching as it is delicious.

Perfect for generous scooping with flatbreads or crudités, this is a crowd-pleaser for pre-dinner aperitivo hour.

Garlic and herb flatbread

Whether you're serving these garlic herb flatbreads alongside a hearty main, dipping them in soup, or for scooping up dips, their versatility knows no bounds. And they're so moreish, so make more than you think.

Herby fennel and cannellini bean soup with ricotta

Light yet deeply satisfying, this herby fennel and bean soup recipe is a celebration of delicate flavors done well. Combining fragrant fennel, creamy cannellini beans, and subtle herbs with a generous dollop of ricotta adds gentle richness without overpowering the broth.

Toasted cous cous and charred vegetables

Toasted cous cous forms a hearty, nutty base, while charred seasonal vegetables bring depth, smokiness, and a beautiful contrast in texture. Tossed with a fragrant basil dressing, it’s fresh, satisfying, and endlessly versatile.

Whole baked pears with Italian sausage

This recipe combines whole baked pears with Italian sausage in a dish that’s all about contrast – sweet against spicy, soft against crisp – and feels both rustic and indulgent.

The baked pears, sweet from the oven, pair beautifully with the rich, savory depth of Italian sausage. A touch of chilli cuts through the sweetness, adding gentle heat.

Dark chocolate torte with crispy pears

The base of this dark chocolate torte combines spelt and buckwheat flours with toasted pecans and pistachios, creating a pastry that's both nutty and satisfyingly crisp. It’s a foundation that holds its own beneath a silky, rich filling made from dark chocolate, double cream, and just a hint of sea salt to sharpen the sweetness.

Rum and pear warmer

Infused with the gentle sweetness of poached pears, subtle spices, and a splash of dark rum, this clever rum and pear warmer recipe transforms leftovers into luxury.

Simply heat the pear-infused liquid gently with the rum and zest, and serve it warm in mugs or handled glasses for an easy aperitivo or after-dinner drink.

If you're hosting an outdoor get-together this summer, these al fresco recipes are all you need to wow your guests, with minimal work.

This collection of easy-to-make yet eye-catchingly beautiful dishes include seasonal sides to complement a show-stopping crab centerpiece, with a luscious lemonade to wash it down and a delectable poached peach dessert and palate cleansing sorbet to finish.

Crab platter with shiso aioli

Nothing says luxury quite like a bountiful crab platter. And this one, starring whole cooked crabs and a trio of vibrant dressings – a fragrant shiso aioli, a creamy tarragon and lemon dressing, and a bold chilli and dill number – is designed to impress without the stress. Such a beautiful al fresco recipe.

Zucchini, fennel and pea salad

This vibrant zucchini salad with fennel, pea and a cracked wheat and chilli dressing, is a fresh and fragrant take on a green salad that will effortlessly elevate your summer sides. Perfect alongside the crab platter or with grilled meats like chicken or lamb for a summer barbecue menu, this salad brings a delightful balance of flavors and textures.

Tomato salad

This simple yet stunning tomato salad with honey-smoked salt and lavender is a wonderful al fresco recipe which brings together the sweetness of ripe tomatoes with smoky, salty and floral notes for a real flavor bomb. Plus the vibrant colours of mixed sliced tomatoes look beautiful on a platter for an al fresco menu.

Samphire with pickled radishes and cucumbers

Bright, briny, and bursting with crunch, this duo of samphire and quick pickled cucumber and radishes is the perfect fresco recipe to enliven salads, seafood and grilled meats.

Using a simple Japanese-inspired method, fresh cucumbers and radishes are transformed into tangy, crisp bites in just a few hours – ideal for when you're short on time but still want maximum flavor.

Poached peaches, raspberries and thyme shortbread

In this poached peaches recipe, buttery thyme shortbread forms a fragrant base for the gently poached soft fruit, while fresh, juicy raspberries add a sharp twist, for a dish that feels both rustic and refined.

Lemon and basil sorbet

This refreshing lemon and basil sorbet starts with a simple syrup made from water, granulated sugar, and the bright, fragrant zest of unwaxed lemons. Fresh basil, both finely chopped and whole leaves, infuses the mixture with a subtle herbal aroma that perfectly complements the sharpness of freshly squeezed lemon juice. Served alongside juicy, ripe strawberries, this sorbet offers a beautifully balanced way to cool down and refresh your palate.

Lemongrass lemonade

This refreshing lemongrass lemonade recipe elevates a childhood classic with the zing of lemongrass, for a more grown-up appeal. This recipe serves 6, but you can double it up for more guests and serve as a welcome drink to accompany your al fresco recipes.

If you're looking for relaxed, serve-yourself classic summer gathering menu ideas, these are some of our absolute favorites.

Easy to make ahead, super simple to tear and share, and beautifully colorful, these elegant recipes have a grown-up and elegant feel that will serve you well all summer long.

Apple toasts with ricotta, warm apple compote and crispy sage

These apple and ricotta toasts are a delightful twist on a classic recipe, combining the heartiness of sourdough with the creaminess of ricotta and the sweetness of caramelized apples. The addition of fresh sage leaves introduces a savory note, while a drizzle of maple syrup and a hint of lemon zest elevate the flavors, making it a perfect choice for a classic summer gathering menu.

Crab, broad bean, tomato and marigold tart

These elegant crab, broad bean, tomato and marigold tart features sweet white crab meat and tender broad beans nestled in a delicate saffron-infused custard, all encased in buttery shortcrust pastry. Halved cherry tomatoes and peppery marigold petals add both color and a subtle floral note, while a topping of pea shoots and nasturtium leaves brings a fresh, garden-inspired finish.

Cherry tomato focaccia

Whether served as a centerpiece for your classic summer gathering menu or as a flavorful side to your favorite summer dishes, this tomato and basil focaccia brings rustic charm and bold taste to any gathering.

The juicy cherry tomatoes nestle into a golden, olive oil–enriched crust, while a drizzle of homemade basil oil infuses each bite with fresh, aromatic flavor.

Charred corn and potato salad

This charred corn, dill, and new potato salad offers a delightful twist on a classic summer side.

Combining smoky grilled sweetcorn with tender new potatoes, tangy pickled red onions, and creamy feta, it's finished with a zesty yogurt and dill dressing.

Ideal for a classic summer gathering menu and super versatile, this salad recipe makes a hearty addition to a barbecue menu, too.

Cherry and apricot pavlova

This meringue with cherry and apricot compote is a show-stopping dessert that combines the lightness of a crisp meringue base with the rich flavors of seasonal fruits.

The compote fruits are gently simmered with lemon zest and honey, creating a sweet and tangy topping. A whipped yogurt mixture, infused with vanilla and maple syrup, adds a creamy contrast, while edible flowers provide a beautiful finishing touch.

Peach and muscat jellies

These elegant peach and muscat jellies capture the essence of summer in a softly set, fragrant dessert.

Combining floral dessert wine with ripe yellow peaches, it offers a delicate balance of sweetness and fruitiness, making it refreshingly light finish to a warm-weather meal.

Fruit and herb cooler

This vibrant fruit and herb cooler offers a delightful balance of flavors that can be enjoyed by all ages, and an elevated soft drink option for non-drinkers. Its beautifully colorful presentation and unique flavor make it a winner for your classic summer gathering menu.

It combines sweet plums with aromatic basil and whole black peppercorns, which introduce a subtle spice, while the soda water adds a fizzy and refreshing lift.

With summer, or at least the promise of it, come barbecues and lighter food, and these are our favorite barbecue recipes. But we haven't just created a menu of grilled meats – there are delicious vegetarian dishes, sides, and even a smoky dessert and cocktail.

The trick to cooking on the grill is to make sure your coals are uniformly white hot, without a trace of flame, before you add the food. And get all your barbecue essentials sorted in advance, of course.

By all means watch the food carefully to ensure it doesn’t scorch, but resist the temptation to turn it too often; fish, especially, will stick to the grill if fussed over. Bon appetit!

Home-smoked seasoning

This home-smoked seasoning recipe is perfect for most meat, fish and vegetarian dishes. Ideal for grill-outs, it can be used to give depth of flavor even when it's too chilly outdoors to crack open the BBQ.

Vegetarian mezze with baba ganoush and salsa

This vegetarian meze is packed with flavor thanks to the baba ganoush and salsa, their ingredients prepped on the grill. Serve with our garlic and herb flatbreads and raw crudités.

Best-ever grilled lamb

Our best-ever grilled lamb recipe is a cracker. Marinated overnight for best results, it's wonderful served up with our bulgar wheat salad, below.

Bulgur wheat salad

Quick, easy and packed with goodness, this bulgur wheat salad is flavored with fresh herbs. Pair it with our grilled lamb recipe (above).

Smoky chicken with chipotle

Smoky, spicy and a little sweet, this chipotle chicken recipe will bring a Mexican flavor to your barbecue recipe list. Serve it with rice, salad, in burritos, tacos... the choice is endless!

Stuffed peppers with harissa yoghurt

Looking for grill recipes for vegetarians? Or just a filling, fabulous side for a hungry crowd? This stuffed pepper with harissa yogurt is our favorite.

Griddled zucchini and halloumi salad

This zucchini with halloumi is griddled for extra flavor. Serve it up hot, warm or at room temperature – it works every way! It's the perfect side for barbecue recipes, or a tasty main for veggies.

Lapsang souchong ice cream

Smoky, sweet and oh, so refreshing, this lapsang souchong and green mint ice cream is a dessert with a difference. Serve it up at a barbecue to keep those flavors coming!

Maltito cocktail

Love a Mojito? You'll adore our Maltito cocktail recipe. Smokier, grown up, and very elegant, it's the perfect drink to serve to complement a barbecue menu.

This Mother's Day menu celebrates the moment when spring stops being coy and bursts joyfully into full bloom. This change in the calendar is accompanied by a sudden abundance of delicious seasonal produce – the greenest shoots and stalks, sweet peas and beans, edible flowers in every hue, and armfuls of soft, fragrant herbs. It’s an exhilarating time for keen cooks.

This menu for a perfect celebratory lunch has been written with those ingredients and eating outdoors on longer, warmer days in mind. You might also be thinking amping up your al fresco entertaining spaced with Spring tablescaping ideas, outdoor dining ideas, and garden party decoration ideas.

The menu is designed to serve six, except for the gateau, which happily provides extra helpings, and, while I’ve included both a soup and a tart to begin the meal, you could choose to do one or the other. Pick and choose dishes as you wish, or make them all to really push the boat out. Most of the dishes can be made at least partly in advance so that things aren’t too frantic on Mother's Day itself.

Crab, broad bean, tomato and marigold tarts

Impress your guests with this gorgeously rich crab, broad bean, tomato and marigold tart, packed with seasonal ingredients and a golden custard, finished with pretty marigold flowers and leaves.

Spiced yogurt and herb soup with saffron butter

Make this stunningly vibrant spiced yogurt and herb soup with saffron butter up to two days in advance and keep chilled as a really useful time saver so that you can focus on spending more quality time with mom on Mother's Day, and less in the kitchen. Add yogurt for creaminess and the saffron butter with a sprinkling of edible borage flowers to elevate this simple, fresh soup.

Caesar-style salad of baby kale, spring herbs and flowers with Pecorino crisps

This pretty Caesar-style salad of baby kale, spring herbs and flowers with Pecorino crisps can be quickly tossed together on Mother's day itself – make the pecorino crisps up to four days in advance as an easy time saver and make it vegetarian by omitting the anchovies and using a vegetarian version of Parmesan for the crisps.

Grilled lamb with a herby carrot pilaf

This grilled lamb with a herby carrot pilaf requires a little prep and advance planning, but it's a great excuse to dust off the grill for the season ahead. You can also cook in the oven though if you prefer. The full and flavor-packed pilaf is bound to become a go-to for other grilled meats, too.

Apricot, pistachio and rose gateau

What's not to love about this sweet, sticky apricot, pistachio, and rose gateau? This gorgeous cake will more than suffice as a dessert option for your Mother's Day hosting (if you don't want to make something separate), but hey, why not make the most of the celebrations and do both – there'll be plenty to share.

Early summer berry and roast rhubarb compote with a muscat and orange blossom syllabub

Make the most of the season's bounty, including ruby red rhubarb and succulent berries, for a super easy, yet delightful, early summer berry and roast rhubarb compote with a muscat and orange blossom syllabub dessert. You can make the shortbread biscuits in advance for this one (you can even freeze them for up to 3 months), but if you don't have time, pre-bought ones will do the job, too.

Lilac flower (vodka) sodas

These pretty lilac flower (vodka) soda drinks are exactly what is called for when you need something a little more impressive than your regular fizz. The bright purple-ish syrup is combined with refreshing soda (and a splash of vodka if you like) for a cocktail (or mocktail) made for celebrating. Perfect for a Mother's Day toast.

This stunning Mother's Day menu will be ones you want to re-create again and again. They'll take some time and effort, but the results will be beautiful as well as delicious.

Whether or not you celebrate Easter, it’s a wonderful opportunity to embrace the spring season – and it's quintessentially Homes & Gardens to make an occasion of it, not least thanks to our British roots (oh, to have the two holiday days!), but also our approach to cooking is always centered around sharing food with family and friends. Our Easter recipe collection is curated for stylish, refined hosting, amid stylish Easter table decor, with plenty of tasty options to help you create the perfect menu with ease.

Highlights include a centerpiece leg of lamb, stuffed with garlicky greens and feta, alongside elegant sides such as crispy asparagus with honey and lemon, and butter-softened roasted radishes with thyme. A raw cauliflower, pea, and herb salad brings a fresh, modern contrast, while warm spelt with almonds and arugula adds depth and texture.

Welcome guests with an apple and elderflower martini or a sherry cosmopolitan, both perfect for springtime toasts. For dessert, think light yet indulgent: a silky lemon cheesecake tart or lavender-scented custards with roasted rhubarb. Every dish celebrates seasonal flavor and is designed to be prepped ahead, so you can focus on what matters most: gathering at the table.

Crispy asparagus with honey

This crispy asparagus with honey recipe is a fun, easy-to-share addition to your collection of Easter recipes. The light, herb-flecked batter delivers a golden crunch, perfectly balanced by sweet honey and a squeeze of lime. It's a playful take on a seasonal favorite that brings both flavor and flair to the table. Just be sure to make enough for hungry guests!

Raw cauliflower, pea and herb salad

This raw cauliflower, pea, and herb salad is a bright, crunchy addition to any Easter menu. The citrusy-spiced dressing brings warmth and depth, while fresh herbs and peas keep it light and lively. It’s the kind of dish that feels refreshing alongside richer mains and its delicate texture makes it look pretty on the table, too.

Roasted radishes and scallions

Soft, mellow and full of spring flavor, roasted radishes and scallions bring a vibrant, slightly unexpected twist to your Easter recipe line-up. The high-heat roast transforms sharp vegetables into something buttery and delicate, with a hint of thyme and lemon for brightness. It’s an effortless Easter side that feels both rustic and refined.

Spelt, almond and arugula salad

This spelt, almond and arugula salad is a fresh, wholesome side that balances out an Easter menu with its nutty grains and zesty brightness. It’s hearty enough to satisfy, yet light enough to let spring ingredients shine. Served warm, it’s a comforting, vibrant dish that feels both nourishing and celebratory.

Potato and peas with chorizo

This potato, pea and chorizo salad dish is the ultimate Easter crowd-pleaser: comforting, colorful and just a little bit indulgent. The combination of rich chorizo, sweet peas and tender potatoes feels celebratory yet unfussy, perfect for a relaxed spring gathering. Bonus: any leftovers transform beautifully into a chilled salad for Easter Monday.

Padrón peppers with spiced almonds

These blistered Padrón peppers with spiced almonds make the perfect Easter appetizer... vibrant, shareable and full of bold flavor. The contrast of smoky heat with the sweet, crunchy almonds adds an unexpected twist that keeps guests coming back for more. Easy to make and even easier to love, they bring a touch of sunshine to the spring table.

Griddled asparagus with herb and pickled red onion salad

This bright and zesty griddled asparagus and pickled red onion salad is one of those Easter recipes that works beautifully as a starter or a side. The quick-pickled red onion adds a punchy contrast to the smoky grilled asparagus, while fresh herbs bring everything to life. It’s light, elegant and bursting with spring flavor... just the thing for a seasonal feast.

Charred little gem with saffron dressing

Charred little gem with saffron dressing is one of those elegant Easter recipes that surprises with its simplicity and depth of flavor. The smoky, just-charred lettuce contrasts beautifully with the rich, golden dressing, which adds a luxurious touch without overwhelming. It’s a light yet impressive dish that pairs perfectly with fish or stands on its own as a refined starter.

Hake and clams in parsley and wine sauce

This hake and clams in parsley and wine sauce dish makes a quietly impressive addition to any collection of Easter recipes. The delicate fish and briny clams are lifted by a vibrant parsley and wine sauce that feels fresh and spring-ready. Serve with crusty bread to catch the last of the juices and let the flavors do the talking.

Tea-smoked salmon with horseradish dressing

This tea-smoked salmon with horseradish dressing is a refined addition to your Easter recipes, offering a gentle smokiness that complements the richness of the fish. The horseradish dressing adds just the right amount of sharpness to cut through the creaminess and brighten the dish. It’s an elegant, make-ahead option that’s ideal for spring entertaining.

Lamb leg stuffed with horta and feta

This leg of lamb stuffed with horta and feta brings a Mediterranean twist to classic Easter recipes, pairing tender meat with a savory filling of greens, garlic and feta. The horta adds a fresh, earthy contrast to the richness of the lamb, while the feta lends a gentle saltiness that ties everything together. It’s a celebratory centerpiece that feels both rooted in tradition and full of spring character.

Lemon cheesecake tart

This lemon cheesecake tart is a bright, crowd-pleasing finale for your Easter recipes, blending the richness of cheesecake with the zing of citrus. The buttery biscuit crust adds crunch, while the lemon-lime filling keeps things light and springy. Serve with cream and a handful of blueberries for a fresh finish.

Lavender and vanilla custard pudding with rhubarb

This lavender and vanilla custard pudding with rhubarb is a delicate, floral finale for your Easter recipes, with just the right balance of sweetness and tang. The gentle perfume of lavender lifts the silky custard, while roasted rhubarb adds a seasonal burst of color and brightness. For a special touch, finish with a caramelized sugar top and let every spoonful crack and melt into spring.

Apple and elderflower martini

Light, floral and the right side of sharp, this apple and elderflower martini is a refreshing way to kick off your Easter recipes lineup. The combination of crisp apple juice, zesty lime and sweet elderflower makes it feel effortlessly seasonal. Serve it chilled with mint and apple slices.

Sherry cosmopolitan

This sherry cosmopolitan is a chic update on a classic that makes a lively addition to your Easter recipes. The sherry adds a dry, elegant twist that softens the punch of vodka and Cointreau, making it feel more refreshing and grown-up.