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This quick and easy dish from the River Café will makes a lasting impression on any guest, and it takes only about 20 minutes to prepare.
I had this memorable terrine at Saprien, the restaurant in Sauternes, France, home of Château d'Yquem. See how it's done - quite spectacular!
Parmesan puff pastry can serve many purposes - here I tried simple poppy seeds crackers.
If you are not afraid of deep-frying these gorgeous fritters are for you. They can be prepared in minutes and are great both for tea or breakfast.
The most sophisticated chestnut pie in the world.
This gorgeous pasta in pumpkin sauce is one of my 10 best pasta recipes. Very seasonal, beautiful colors and a great taste that combines browned onions and parmesan with a touch of nutmeg. A winner!
Pakistani Lamb Pulao Popular
This extraordinary dish is served on special occasions in Pakistan and Northern India. See how it's made from fresh spices and then cooked in the oven.
These gnocchis served in the cult Napolitan ragù sauce would be a world-famous dish if they didn't take 7 hours to cook.
Do you make your own paneer? Very Popular
Making your own paneer - the ubiquitous Indian fresh cheese - is easy and great fun. See how it works!
The second most distinguished member of the holy trinity of Neapolitan pasta sauces is based on sausage leftovers and a lot of work.
The best raita you'll ever make Very Popular
A raita is a liquid salad - yogurt, cucumber, some spices, even the Greeks make it. But a memorable raita needs precise balance of the right ingredients.
A dried Mediterranean caviar used by French and Italian chefs to flavor pasta or risotto, boutargue/botarga/botargo is a rare and expensive delicacy.
A spectacular warm salad from London Michelin-starred Tamarind restaurant. With some inside help and after a few disasters, I managed to make it at home!
This black truffle corn flour purée beats Robuchon's famous truffle potato purée any day. If you have the truffle, it's damn easy to make.
Cannelés Bordelais Popular
Easily one of my top 10 favorite pastries, these humble-looking little crepe dough tumblers are very tricky to make right. Here is how they make it at Lenôtre.