Bow tie pasta, or farfalle, works great in this quick dinner because the ridges and holes hold the rich, creamy sauce. Penne, rotini and fusilli pasta would also be wonderful in this dish.
These delicious bites come together with a luscious ricotta cream.
Farfallini are tiny bow tie-shaped pasta; other small pastas, such as orzo (rice-shaped pasta), stellini (small star-shaped pasta) and ditalini (small tube-shaped pasta) are also suitable. Toasting some of the pasta boosts the flavour as well as the visual appeal.
Wild turkeys are deliciously lean and flavourful but require a slightly different cooking method to keep the meat moist and tender. If you are lucky enough to get one, it makes a fabulous centrepiece.
It's hard to find a French bistro menu that doesn't serve up classic steak frites (or fries). Letting the steak rest after cooking keeps it juicy by allowing the juices to redistribute throughout the meat.
A crunchy almond topping, soft cake-like filling and crisp shortbread base are texture sensations for your mouth.
Meat on the bone is always tasty, and oxtails have the most flavour of all beef cuts. They require long, slow cooking to become tender, but the pressure-cooker method trims the time by about two-thirds.
