Listing articles 16 to 30 of 123 articles with tag ‘Traditional’
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Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.
Last weekend my friend John invited me to spend the day at his chalet in the Swiss Alps. We sledged down the fearsome 5-miles-long run and finished with cheese fondue.
In less than 5 minutes I transformed dry corn kernels into the most amazing fresh polenta, which I used to make polenta sarda. Spectacular!
My visit to a 500-year-old country fair held once a year in Vevey, Switzerland.
Another dish with Eleonora in her kitchen near the Etna in Sicily - gorgeous veal meatballs wrapped in lemon-tree leaves and grilled.
Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.
Fun with the tandoor on a rainy Sunday.
Broccoli drowned in red wine like they will serve you in Catania, Sicily.
My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!
Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.
My visit of Quicke's Dairy in Devonshire, the largest of the nine remaining producers of real farmhouse cheddar, or how to produce world class traditional cheddar on a large scale.
Graukäse is the closest offspring of the first cheese ever made. It is so strong you can actually raise the dead by placing piece under the deceased's nose. Follow me to Valle Aurina in Südtyrol to see how it's made at the farm.
Who would think that eating fishes from head to toe would be so good?
Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.
The most popular Swiss country fair cookie, Magenbrot, is a light gingerbread supposed to be a friend of the stomach. He is my friend too!