Genovese Pesto (Kate Heyhoe)
Gingerbread with Buttered Pears and Caramel Sauce (Catherine Bell)
Lasagne with Ricotta, Spinach and Pumpkin (Martin Webb & Richard Whittington)
Noodles with Shredded Lamb (Terry Durack)
Parmesan Cheese Ice Cream (Rosalba Gioffrè)
Pecan Stuffing (Time Life Books)
Potatoes Pistou (Kate Heyhoe)
Provencal Pistou (Kate Heyhoe)
Pumpkin and Blue Cheese Galette (Catherine Bell)
Risotto with Caramelized Onions and Mushrooms (Nancy Caivano)
Risotto with Sweet Potato and Pancetta (Nancy Caivano)
Roast Pork, Reggio-Style (Arista alla Reggiana) (Rosalba Gioffrè)
Roast Turkey (Time Life Books)
Shanghai Pork Noodles (Terry Durack)
Shichimi-Spiced Duck and Escarole Salad with Ginger Vinaigrette (Martin Webb & Richard Whittington)
Slow-Cooked Chicken with Coconut and Whole Spices (Martin Webb & Richard Whittington)
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This page created October 2000
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