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Sicily's top food authority let me into her kitchen on Mount Etna while she was preparing sweet-and-sour peppers.
Extraordinary dish prepared directly over hot embers to make a memorable starter in the purest tradition of Mediterranean simplicity.
Scottish Deep-Fried Pizza Popular
A northern cousin of the Neapolitan deep-fried pizza, this proud member of the Scottish Diet makes one nutritious snack.
Thanks to a tiny a garganelli comb ordered from Italy I was able to make these legendary hand-rolled penne. A treat!
Homemade freshly-milled spelt flour noodles in a century-old sauce from a grouse that came with the feathers. Quite an experience!
Fry Eggplants like a Sicilian Mama Very Popular
Frying sliced eggplants is one of the trickiest things to get right in Italian cuisine. See how Eleonora Consoli, an authority on Sicilian cuisine, does it in her own kitchen on Mount Etna in Sicily and you will never end up with oily sponges ever again!
Spaghetti in Squid Ink Sauce Popular
Legendary dish in black squid ink sauce. Highly addictive and not easily forgotten.
Spaghetti with meatballs is the consumate Italian-American dish, but it doesn't exist as such in Italy. Here is how an Italian would cook it.
These deep-fried cheese sticks named after the taking of Malakoff during the Crimean war are the most delicious deep-fried calorie bomb I ever tried.
Moldavian Pig Slaughter Popular
A friend brought me back pictures of a Moldavian family slaugthering a pig at home much like it was done all over Europe 100 year ago. Not for the faint-hearted.
The most delicate sorbet of them all, and you don't even need an ice-cream machine!
These Swiss Alpine pies 'cholera' taste infinitely better than Cornish Pasties but neither made it to the exclusive club of export-grade European food specialties.
Serious gourmet traditional pumpkin risotto from Lombardy (Italy) anybody can cook in under 40 minutes.
My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!
Italian Minestrone Vegetable Soup Very Popular
The most delicious traditional Italian peasant soup, simmered for three hours. Learn how to make this soup with your local seasonal vegetable and the three secret ingredients that will make your soup really Italian.