![]() |
![]() |
![]() 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. ![]() 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. ![]() The Battle of the Knoedel
The story of a German secret weapon transformed into a delicious dish by the Italians. ![]() 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. ![]() Swiss Wine Tart
A sweet tart made from white wine and sugar, very popular around my parts. ![]() 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. ![]() 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! ![]() Beef Carrot Daube
Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it. ![]() Baba Ganouj on Hot Embers
Amazing Lebanese eggplant caviar roasted directly over hot embers and served with crispy lavash bread with toppings. ![]() 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. |
«This here is no ordinary food blog. this guy is both serious and fearless when it comes to cooking » Cook Eat Fret |