• Ingredients: 32
  • Serves: 10

Pasta salad with tomatoes and peas with white-wine vinegar, water, salt, sugar, dried, crumbled, salt, olive oil, medium pasta shells, shelled fresh or frozen peas , boiled until tender and drained, pints red or yellow pear tomatoes or cherry tomatoes or a combination, halved, shredded fresh basil leaves.


  • 1/3 cup white-wine vinegar
  • 2 tbsps. water
  • 2 tsps. salt
  • 1/2 tsp. sugar
  • 2 teaspoons minced fresh tarragon leaves or 1/2 tsp. dried, crumbled
  • 1 large garlic clove, minced and mashed to a paste with 1/4 tsp. salt
  • 1/2 cup olive oil
  • 1 lb. medium pasta shells
  • 1/2 lb. shelled fresh or frozen peas , boiled until tender and drained
  • 2 tomatoes
  • 1/2 cup shredded fresh basil leaves

For parsley sauce:


  • Fresh fennel fronds

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


  1. Step 1 In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

    For this step you will need

  2. Step 2 In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it.

    For this step you will need

  3. Step 3 In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well.

    For this step you will need