The time slot for my child’s birthday party isn’t available online, what are my options? This classic French dish is surprisingly easy to pull off at home. Main Course CookZone and KidzKitchen provide cooking events for groups in a fabulous funky kitchen in the heart of Auckland City. We have roasts and braises, grilled entrées, and vegetarian main dish recipes, too. 1) vegetable-tomato soup. It was so fun and interesting for kids as well as parents. Baby Olie ! Short ribs that are easy and quick? Glow Birthday Parties are 2 … Learn More. The rich and zesty pan sauce is what makes this simple, seasonal supper something you’ll want to eat again and again. Acrobranch is a great birthday idea for those who love being outdoors and our adult courses are structured to suit every fitness level. It’s the perfect place for stress-free, indoor birthday parties for boys, girls, kids and teens – anyone can have a blast here! A memorable birthday party combines adventure and laughter – and that’s what our Outdoor Activity Parks provide for birthday parties that no one will forget. This herb-packed frittata is a stunning dinner party main served alongside a simple salad. A classic steakhouse-inspired rub and sauce turn grilled mushrooms into a decadent, meaty meal. Say goodbye to the traditional way of blowing out birthday candles with our new "Birthday … I loved the way my friend conducted the party. Main Course: Braciole – This recipe for flank steak rolled up with herbs, cheese, and breadcrumbs and cooked in tomato sauce is the most popular recipe on this website! Served over a warm buttery bed of polenta, it becomes a cozy dinner. A progressive dinner party cuts down on the amount of work that each host must do but allows for a real night out as you move for home to home. With this recipe, you'll make dinner a spring celebration in just 35 minutes. Cocktail: This menu is all about keeping it easy. Getting a special ideas has practicallynever been much easier. Main Course Catering + Events is a full service catering company that has been voted best in the Hudson Valley for 24 years and running. This garlicky, herbed casserole is one of the earliest Windy City specialties. No, you don’t have to be a vegetarian to love what’s going on … This pizza is great served as an appetizer when family or friends get together. Lunch Menu. This crazy-simple method for pork belly with crackling skin and succulent meat is a total winner. This creamy recipe from Meera Sodha is spiced with fenugreek, cinnamon, and cloves. As grilled flatiron steak rests on a bed of tomatoes, the juices drip down and mix with the tomato juices, making one unified and very impressive dinner main. Find recipes for small bites, side dishes, main course, desserts, and drinks that'll make your home party … Start with appetizers at your home and move onto the next host's home for soup or salad. Crab cucumber appetizers, lamb chops, coated Dijon mustard, hasselback potatoes, spinach salad, mini apple pie, arugula pear salad, rack of lamb, pureed sweet potato baskets, peas and carrots, chocolate mousse cake. Serve. Saved by Food Blogger. Photo by Chelsea Kyle, Food Styling by Anna Stockwell, Photo by Laura Murray, Food Styling by Rebecca Jurkevich, Photo by Chelsea Kyle, Food Styling by Kat Boytsova, Photo by Joseph De Leo, Food Styling by Anna Stockwell, Photo by Chelsea Kyle, Food Styling by Katherine Sacks, Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson, Photo by Chelsea Kyle, Food Styling by Joanna Keohane, Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell, Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Michelle Gatton, Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton, Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Dawn Perry, Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson, Photo by Chelsea Kyle, Food Styling by Ali Nardi, Photo by Chelsea Kyle, Food Styling by Grace Parisi, Prop Styling by Alex Brannian, Photo by Chelsea Kyle, Food Styling by Rhoda Boone, Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Elizabeth Jaime, Photo by Michael Graydon & Nikole Herriott, Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton, Photo by Gentl & Hyers, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminski, Photo by Chelsea Kyle, prop and food styling by Ali Nardi, Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi, Photo by Laura Murray, Food Styling by Kat Boytsova, Seared Scallops With Brown Butter and Lemon Pan Sauce, Roasted Pumpkin, Marjoram, and Blue Cheese Frittata, Filipino-Style Roast Pork Belly with Chile Vinegar, Creamy Squash Risotto With Toasted Pepitas, Charred Chicken With Sweet Potatoes and Oranges, Herb-Crusted Cauliflower Steaks with Beans and Tomatoes, Chile-Marinated Pork with Vietnamese Brussels Sprouts, Miso- and Mayo-Marinated Short Ribs with Spicy Sauce, Olive Oil–Confit Chicken with Cipolline Onions, Mustard-Crusted Boneless Prime Rib Roast with Cream Sauce, Filipino-Style Beef Steak with Onion and Bay Leaves, Slow-Grilled Leg of Lamb with Mint Yogurt and Salsa Verde, Cast-Iron Roast Chicken with Fennel and Carrots, Pork Chops with Radishes and Charred Scallions, Wild Mushroom and Parsnip Ragout with Cheesy Polenta, Soy-Basted Pork Chops with Herbs and Jalapeños, Slow Cooker Pork Shoulder with Zesty Basil Sauce, Butterflied Chicken with Herbs and Cracked Olives, Slow-Roasted Salmon with Fennel, Citrus, and Chiles, Gluten-Free Crab Cakes with Snap Pea Salad, Crispy Chicken Thighs with Spring Vegetables, Lamb Chops with Polenta and Grilled Scallion Sauce, One-Skillet Steak and Spring Veg with Spicy Mustard, Grilled Flatiron Steak with Toasted Spice Vinaigrette, Cider-Braised Chicken with Apples and Kale, Prosciutto-Stuffed Chicken with Mushroom Sauce, Fennel-Crusted Pork Chops with Potatoes and Shallots, Pork Tenderloin with Date and Cilantro Relish, Pork Shoulder With Pineapple and Sesame Broccoli, Skillet Phyllo Pie with Butternut Squash, Kale, and Goat Cheese, Hasselback Butternut Squash With Bay Leaves, Leek and Potato Galette With Pistachio Crust, Braised Brisket With Hot Sauce and Mixed Chiles, Seared Scallops with Mint, Peas, and Bacon, Grilled Halibut Niçoise with Market Vegetables, Strip Steak with Lemony Yogurt and Radishes, Vietnamese-Style Pork Chops with Fresh Herb Salad, White Pizza with Shaved Vegetables and Pesto, Dill-Crusted Pork Tenderloin with Farro, Pea, and Blistered Tomato Salad, Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes, Brisket with Pomegranate-Walnut Sauce and Pistachio Gremolata, Cioppino Seafood Stew With Gremolata Toasts, Gochujang-Braised Chicken and Crispy Rice, Coconut Chicken Curry With Turmeric and Lemongrass, Spiced Marinated Lamb Chops with Garlicky Yogurt, Quinoa-Mushroom Frittata With Fresh Herbs, Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg, Dry-Rubbed Flank Steak with Grilled Corn Salsa, Savory Dutch Baby with Fennel, Celery, Bacon, Lemon, and Honey, Turkish Lamb Chops With Sumac, Tahini, and Dill. 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