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Home >> RecipesListing articles 46 to 60 of 162 articles found in category ‘Recipes’  Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Cholera Beats Cornish Pasty Any Day!
These Swiss Alpine pies 'cholera' taste infinitely better than Cornish Pasties but neither made it to the exclusive club of export-grade European food specialties.  Cocaine is cheaper than truffles this year
Nothing beats truffles but God knows how expensive they've become.  Pasta Cooked Like a Risotto
This gorgeous traditional orecchiette-with-broccoli recipe is a staple on my table. The pasta is cooked with the sauce, a unique process much favored by French chef Alain Ducasse.  Moroccan Chicken Prune Tagine
Gorgeous decadent Moroccan dish, sweet, nutty and fragrant.  Pasta con l'anatra - pasta in duck sauce
Using a whole duck to make pasta sauce is uncommon outside Italy.  FXcuisine's Ragł Finto
My own version of the Neapolitan quick ragł. Ready in under 20 minutes it has a unique hit-me-back taste that will keep you coming and coming to the pot until none is left.  Sicilian Almond Sorbet
The most delicate sorbet of them all, and you don't even need an ice-cream machine!  My Indian Butternut Squash Soup
Fresh curry leaves, ginger and coconut milk turn this butternut squash soup into a gourmet treat.  Swiss Alpine Gingerbreads
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!  Schabziger Pasta
Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.  Roasted Vanilla-Caramel Pineapple
This spectacular recipe by French pastry honcho Pierre Hermé is guaranteed to be the talk of the party.  Wood Fired Chestnut Pancakes Necci
This is a recipe I have discovered a year ago and took me a full year to get right. But now I cook it almost once a week so simple, quick, delicious and spectacular it is.  Asparagus like Green Peas
Delicious 19th century French dish - asparagus served like green peas. This was a favorite of Napoleon's Foreign Minister Talleyrand. Simple, healthy and thoroughly decadent.  Bottarga Pasta
A dried Mediterranean caviar used by French and Italian chefs to flavor pasta or risotto, boutargue/botarga/botargo is a rare and expensive delicacy.  Georgian Chicken Walnut Satsivi
Cult recipe with the mighty bazhe sauce based on pounded roasted walnuts, garlic and pomegranate juice. Not for the faint of heart but delicious and utterly memorable! |
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