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Listing articles 46 to 60 of 162 articles found in category ‘Recipes’
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Mont d'Or Vacherin Fondue with Black Truffles

How can you get wrong with such good ingredients? Such a simple recipe? Well, I still don't understand, but wrong it went.

Quail Egg Curry

Quail eggs in an amazingly delicate curry sauce.

Freshly milled polenta sarda

In less than 5 minutes I transformed dry corn kernels into the most amazing fresh polenta, which I used to make polenta sarda. Spectacular!

Fish Börek like at Balikçi Sabahattin

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.

French Medieval Bread Fouées

This is hands-down the easiest great bread you can bake in a wood-fired oven. Trust the French - it takes no time to prepare, no hand kneading, no proving and it bakes in 120 seconds flat. Way tastier than pita.

Moroccan Chicken Prune Tagine

Gorgeous decadent Moroccan dish, sweet, nutty and fragrant.

Quails in Rosemary, Garlic and Red Wine Sauce

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 like Small Fry

Who would think that eating fishes from head to toe would be so good?

Pink Leg of Lamb

Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.

Foie Gras Stuffed Corn-Fed Chicken

A simple yet impressive recipe by Hélène Darroze using some of the finest ingredients known to man.

Schabziger Pasta

Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.

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.

A Bread Fit For a King

Stuffing a bread with white truffles is not cheap, but boy is that good!

Pumpkin Gnocchis

After nearly 20 years of trials I finally succeeded in making these delicious gnocchis - my own personal culinary holy grail.

Zaletti - the Venetian Cookie

These simple Italian cookies, also called zalettini, use corn flour for crunchiness and color.

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