Malakoff - Swiss Deep-Fried Cheese Sticks
«Lethalicious!»
Stumble upon
 |
 |
Home >> RecipesListing articles 46 to 60 of 162 articles found in category ‘Recipes’  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Potato Raviolis
Italian comfort food on steroids. Only Italians love pasta enough to stuff it with such plain ingredients as a potatoes. Right they are, these make for a highly refined dish - and very affordable.  Black Squid Ink Rice
This traditional poor man's paella makes for a stunning dish all dressed in black. Arroz Negro is one of the humble glories of Spanish cuisine.  Proper French Crêpes
Getting great-tasting, paper-thin French crêpes is possible at home, but only if you get the proper cookware and know how to use it. Let me show you!  Medieval Hypocras at Hattonchâtel
Hypocras was the most popular drink at parties and banquets in the Middle Ages. See how we made a gallon of it in Hattonchatel castle in France using the original spices they used back then.  The Battle of the Knoedel
The story of a German secret weapon transformed into a delicious dish by the Italians.  Pear, Walnut and Gorgonzola Bruschetta
This traditional garnished grilled bread is Italian cuisine at its best. Utter simplicity based on excellent ingredients, around a time tested formula. Food for the gods.  Swiss Wine Tart
A sweet tart made from white wine and sugar, very popular around my parts.  Dandelion Syrup
Dandelion, the humble but ubiquitous golden flower is turned into a syrup and jam in the Alps. Here is how my grandma did it.  French Blanc-Manger
This extraordinary French sweet almond jelly must be the best food that survived the Middle Ages. My final and most tasty dish in the Hattonchatel castle serie.  Baba Ganouj on Hot Embers
Amazing Lebanese eggplant caviar roasted directly over hot embers and served with crispy lavash bread with toppings.  Beef Carrot Daube
Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it.  Italian Alpine Buckwheat Pasta Pizzocheri
Traditional buckwheat noodles from the Italian Alps with cabbage and Fontina cheese. I made them from scratch with my own freshly milled buckwheat flour. Hard core pasta!  Foie Gras Terrine (Video)
Learn how to make a foie gras terrine from scratch in only 12 minutes.  Pumpkin Sauce Penne
This gorgeous pasta in pumpkin sauce is one of my 10 best pasta recipes. Very seasonal, beautiful colors and a great taste that combines browned onions and parmesan with a touch of nutmeg. A winner!  Swiss Apple Roesti (Video)
Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps. |
|
