• Ingredients: 37
  • Serves: 2

Fettuccine with red pepper and basil sauce with large garlic cloves, minced, finely chopped onion, of dried hot red pepper flakes, dried thyme, crumbled, olive oil, red bell peppers, sliced thin, chicken broth, unsalted butter, finely chopped fresh basil leaves, fresh lemon juice to taste, fettuccine, freshly grated parmesan as an accompaniment.


  • 2 large garlic cloves, minced
  • 1/2 cup finely chopped onion
  • a pinch of dried hot red pepper flakes
  • 1/4 tsp. dried thyme, crumbled
  • 1 tbsp. olive oil
  • 2 red bell peppers, sliced thin
  • 2/3 cup chicken broth
  • 1 tbsp. unsalted butter
  • 2 tbsps. finely chopped fresh basil leaves
  • fresh lemon juice to taste
  • 1/2 lb. fettuccine
  • freshly grated Parmesan as an accompaniment

For tuna spread


For topping

  • Garnish: fresh dill sprigs

For assembly

  • large pastry bag
  • 1/2-inch plain tip
  • 1/4-inch plain tip
  • Note: a cake decorating turntable is helpful for assembling a croquembouche

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 In a small skillet cook the garlic, the onion, the red pepper flakes, the thyme, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and the broth, and simmer the mixture, covered, for 10 minutes, or until the peppers are very soft.

    For this step you will need

  2. Step 2 In a blender purée the mixture until it is smooth, return it to the skillet, and swirl in the butter.

    For this step you will need

  3. Step 3 In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and transfer it to a serving bowl.

    For this step you will need