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Basil Panna Cotta with Rosé-Poached Apricots

Ingredient of the Week: Strawberries // Un Fraisier

Book Club: Hungry for France // Pistachio-Stuffed Chicken Breasts with Parmesan Cream Sauce

Captain’s Table Christmas // Rum-and-Pomegranate Glazed Roast Duck with Boozy Chestnut-Apple Stuffing

Ingredient of the Week: Rhubarb // Rhubarb Custard Fool

Book Club: Cooking with Flowers // Lilac and Blackberry Pavlovas