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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!
Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.
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.
Stuffing a bread with white truffles is not cheap, but boy is that 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.
Who would think that eating fishes from head to toe would be so good?
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.
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!
Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.
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.