To prepare the farfalle with Parmesan cream, speck, and pistachios, start by cutting the speck into strips about 0.2 inches wide (1); wash, dry, and cut the cherry tomatoes into 8 parts (2). In a ...

We've taken you on some video trips into our nation's culinary past before with 18th Century recipes for pancakes, fried chicken and more. That's all thanks to the awesome reenactor resource YouTube ...

Note: In the spring, when farmers markets were loaded with sugar snap peas, Russ Parsons created this fresh-as-the-moment soup, as fabulous as much more labor-intensive English pea soup. It can also ...

225g/8oz sliced smoked salmon, preferably organic, eg Kinvara or Ummera 4 tbsps torn fresh basil plus garnish 300ml/½ pint double cream For such a simple recipe, this wonderful dish -- also from From ...

Prep the Ingredients Cut steak into 5cm pieces. Rub evenly with avocado oil then season well on all sides with blackened seasoning. Allow steak to sit for 10-15 minutes at room temp to remove the ...

Ragu doesn’t have to feature meat or tomato – this one is a sublime, buttery sauce brimming with leeks, parmesan and cream With a roll and a goo, ragu is a satisfying word. It comes from the French ...

1.	Place flours and salt in food processor and process for 10 seconds. c Add butter and cream cheese and process until mixture resembles coarse breadcrumbs, using the pulse button. With the machine ...

Note: From Russ Parsons (April 13, 2005). This can also be served cold, with a few leaves of fresh chervil rather than the Parmesan cream. And it makes a nice small appetizer if served in espresso ...