Veloute is a wonderful French sauce that uses stock (rather than milk) and is often finished with cream and a squeeze of lemon juice. I have used hapuku, but use any firm-textured white fish and ...

I use the pie crust recipe at Just A Little Bit of Bacon and ... Using your fingers, pinch the rope to make scallop shapes.

Place about a teaspoon of apple purée on both plates. Clean the scallops, then slice them in half horizontally, and set 4 halves on each plate around the apple purée. With the tip of a small ...

Everyone loves cottage pie, especially in the cooler months! This scalloped potato version is both cheesy and comforting and even sneaks in some veggies too. Serve alongside a green salad or ...