Baba Ganouj on Hot Embers
«This is some of the best cooking photography I've ever seen. I feel like I can taste it.»
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Home >> Tags >> TraditionalListing articles 1 to 15 of 126 articles with tag ‘Traditional’  Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Georgian Chicken Walnut Satsivi
Cult recipe with the mighty bazhe sauce based on pounded roasted walnuts, garlic and pomegranate juice. Not for the faint of heart but delicious and utterly memorable!  Wood Fired Chestnut Pancakes Necci
This is a recipe I have discovered a year ago and took me a full year to get right. But now I cook it almost once a week so simple, quick, delicious and spectacular it is.  Swiss Pepperballs
No need to be nuts about pepper to enjoy these amazing pepper-flavored gingerbreads. Hugely popular in my parts of the Alps!  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.  Lamb Stew in Intense Yellow Sauce
Amazing traditional shepherds' stew from Abruzzo with a sauce thickened with lemon, egg yolks and pecorino.  Indian Eggplant Spread Cooked Over Hot Embers
Aubergine spread cooked directly over hot embers - a hot and smokey traditional Indian recipe.  Pigeons Bologna-Style
Gorgeous self-contained romantic dinner in a pot. A traditional recipe from Bologna, Italy.  Creamy Agliata Verde
This traditional recipe from the confines of Italy and Switzerland brings together the delicious full fat creamy tomme with a unique Alpine herbal pesto.  Ember-Roasted Peppers in Olive Oil
Extraordinary dish prepared directly over hot embers to make a memorable starter in the purest tradition of Mediterranean simplicity.  Swiss Rock-Hard Stale Bread Cream
Swiss mountain peasant dish to turn rock hard stale rye bread into a delicious dessert called sii.  Hard-Boiled Swiss Jesus
The most popular dish around Lake Geneva is a mighty pork sausage religiously served over leek and potato papet. We call it a boutefas or a 'Jesus'.  Clam Juice Risotto
Nobody does it like the Italians, but under my patient tutelage you'll give a most convincing performance.  My Most Intriguing Pan
I brough back from the Spice Coast of Malabar this bronze 'unniappan' pan to cook banana-coconut fritters just like they do inKerala. Heavier than an anvil but a resounding success!  Spelt Pappardelle with Grouse Sauce
Homemade freshly-milled spelt flour noodles in a century-old sauce from a grouse that came with the feathers. Quite an experience!  2000-year-old Almond Cookie
Beautiful Italian Christmas sweet prepared from scratch using unshelled almonds, honey, lemon and bay leaves. A hit for the last 2000 years! |
Baba Ganouj on Hot Embers «This is some of the best cooking photography I've ever seen. I feel like I can taste it.» Stumble upon |