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This recipes comes straight from Ancient Rome and has been cooked like this for 2000-odd years. Quails are stuffed with fresh figs, wrapped in wine leaves and grilled. Amazing.
Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.
In less than 5 minutes I transformed dry corn kernels into the most amazing fresh polenta, which I used to make polenta sarda. Spectacular!
Balikçi Sabahattin, one of Istanbul's top fish restaurant, makes an amazing fish börek. I managed to get the recipe and make it at home.
Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.
Stuffing a bread with white truffles is not cheap, but boy is that good!
Who would think that eating fishes from head to toe would be so good?
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.
A simple yet impressive recipe by Hélène Darroze using some of the finest ingredients known to man.
Gorgeous decadent Moroccan dish, sweet, nutty and fragrant.
Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.
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 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.
After nearly 20 years of trials I finally succeeded in making these delicious gnocchis - my own personal culinary holy grail.