Home >> Recipes
Listing articles 91 to 105 of 161 articles found in category ‘Recipes’
Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags
Amazing Lebanese eggplant caviar roasted directly over hot embers and served with crispy lavash bread with toppings.
My doctor just sent me the cholesterol bill for this quarter. Apparently I have already had all I needed for the whole year. I followed his advice to eat more vegetables by preparing these amazing avocadoes in béarnaise sauce with a poached egg.
The most sophisticated chestnut pie in the world.
My friend Therese enlisted my help to teach her son how to cook a healthy snack from scratch.
A robust Swiss soup based on Alp cheese and Fendant white wine to warm you up during the cold months.
Learn how to make the very best strawberry sorbet you will ever taste exactly like they do at one of the world's top restaurants, Philippe Rochat in Switzerland. Read my interview of chef Rochat where he tells which strawberry to use for this sorbet.
Serious risotto from the king of modern Italian cookbooks - Il Cucchiaio d'argento. It contains strawberries for a surprising but successful and now well established match.
A sweet tart made from white wine and sugar, very popular around my parts.
How do they make the hole in the maccheroni? I had thought about it long and hard only to conclude you just can't make tubular pasta at home. I was wrong - see how I made my first batch of macaronis!
A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.
Gorgeous traditional Italian stewed rabbit in a fragrant sauce. Serve over polenta to forget any winter blues!
The story of a German secret weapon transformed into a delicious dish by the Italians.
When I saw this cheese I immediately knew how to turn it into a pasta sauce fit for a King - with only two ingredients.
In Lucknow, kebabs are meat patties delicately flavored with spices and fried in clarified butter on a large tray. Here is one so soft you don't need your teeth to eat it. Honest!
Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.