Starters

Spinach Soufflé

This recipe is for one large souffle in a standard 6 cup soufflé dish; it will serve 4-5 as a side dish or light supper. It could also be baked in ramekins for individual first course servings.

Warm Crab & Lemon Dip

There are many variations on this sort of thing, but I like this one particularly – the fresh tarragon saves this hot dip from drownding in its own richness.

Welsh Rarebit

This makes a very casual and earthy first course, but is also an excellent (and easy) supper on cold night, perhaps served with nice, thick slices of bacon and a couple of broiled tomatoes.