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Listing articles 16 to 30 of 162 articles found in category ‘Recipes’
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This traditional garnished grilled bread is Italian cuisine at its best. Utter simplicity based on excellent ingredients, around a time tested formula. Food for the gods.
A robust Swiss soup based on Alp cheese and Fendant white wine to warm you up during the cold months.
The most popular Swiss country fair cookie, Magenbrot, is a light gingerbread supposed to be a friend of the stomach. He is my friend too!
This extraordinary French sweet almond jelly must be the best food that survived the Middle Ages. My final and most tasty dish in the Hattonchatel castle serie.
My friend Therese enlisted my help to teach her son how to cook a healthy snack from scratch.
Italian comfort food on steroids. Only Italians love pasta enough to stuff it with such plain ingredients as a potatoes. Right they are, these make for a highly refined dish - and very affordable.
A sweet tart made from white wine and sugar, very popular around my parts.
Hypocras was the most popular drink at parties and banquets in the Middle Ages. See how we made a gallon of it in Hattonchatel castle in France using the original spices they used back then.
A little Indian recipe of my own concoction - dates, raisins, onions, balsamic vinegar and port are simmered to make a luscious brown chutney.
Homemade wholewheat spaghetti with a delicious beans ragu for a typical Tuscan peasant dish.
The ultimate hot chocolate is the simplest thing in the world - provided you have the right pot.
The story of a German secret weapon transformed into a delicious dish by the Italians.
Hachis Parmentier is French confort food at its best - slowly prepared over 3 days. Spend 3 minutes to see how it's done.
Eleonora makes Gelo d'anguria, the cult Sicilian dessert, in her home on Mount Etna.
For my 200th article, I made cherry jelly from the recipe Nostradamus himself published in 1555.