Moist chunks of smoked fish, nubs of tender asparagus and handfuls of fresh herbs come together in this pasta that sings of spring.
It’s miraculous to make a biscuit with only two ingredients, particularly when making such an impressive biscuit, light and tender, capable of convincing anyone that the cook was born holding a biscuit bowl. This recipe is a good fallback for anyone who hasn’t made a biscuit for a while or has to hurry up and get some baked. If using a cream with less fat (heavy cream has 36 percent) start with less and use only what is needed to make a moist, slightly sticky dough. Half-and-half just doesn’t work well enough to use by itself. This is really a hurry-up recipe, but the directions are detailed.
This colorful pasta dish has been on restaurant menus as far back as I can remember. Patrons love the two-tone pasta, crispy peas, prosciutto bits, and creamy sauce. Your family and guests will ask for second helpings every time.
Who knew banana pudding was such an elemental recipe? And who are we to argue. Grab a spoon and go!
Blurring the lines between ice cream and mousse, simplicity and finesse, nostalgia and novelty, this is the kind of dessert that’s hard to categorize but easy to love.
Inspired by an old 19th-century American recipe, these golden peaches or nectarines are stained crimson by port wine and served in an intense vanilla cream, drizzled with their ruby cooking syrup. Make two to three days ahead and keep chilled. Assemble at the picnic site.
When our great-grandparents didn't want to bother with the mess and fuss of doing ice cream in hand-cranked ice cream freezers, they used ice cube trays and did this stirred version. No equipment needed and the ice cream tastes just swell.
The mild cream-Dijon dressing keeps this salad wine friendly.
A mere tablespoon of cream turns fresh tomato soup into swoon material. Don't cook it in, add it at the table.
Perfect for summer, especially when cherries are in season. With this sundae, the cherries don't go on top—they go into the ice cream. The "double" chocolate is the combo of bittersweet chocolate and crunchy nibs of cocoa bean. (One brand to look for is Michel Cluizel's "61% Cocoa with Cocoa Bean Nibs," or blend nibs, available in some fancy-food shops, with good bittersweet chocolate.) Prepare sauce and ice cream well ahead.