Sandra Cranston-Corradini is the proprietor of the Cranston-Corradini School of Cooking.
Our Country Cook, Sandra Cranston-Corradini, serves up eggplant lasagna, chicken with lemon and fennel and chocolate volcano.
Our main course, a succulent leg of lamb, takes advantage of the season’s apple harvest. We suggest serving this meal with roasted root vegetables.
A light main course should allow your guests the opportunity to enjoy the citrus cheesecake which can be prepared days in advance.
A basic tomato sauce is used as a topping for our simple cannelloni dish.
In our salute to the wild and cultivated varieties, we are featuring a creamed soup, a pie and a bruschetta.
Salad, brussel sprout flan and wafer cups with berries and cream.
We recommend grilling red snapper, which is the most popular of the 250 or so varieties of snapper.
The holiday season invariably means entertaining family and friends – who sometimes drop in by surprise. Having a few items in the freezer helps make the surprise a pleasant one…
The tips of fresh asparagus should be dry and tight. If they look feathery or open, although they are still usable, they have passed their prime.