Listing articles 16 to 30 of 126 articles with tag ‘Traditional’
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Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe.
Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.
Eleonora makes Gelo d'anguria, the cult Sicilian dessert, in her home on Mount Etna.
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.
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.
My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!
Broccoli drowned in red wine like they will serve you in Catania, Sicily.
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.
Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.
My visit to a 500-year-old country fair held once a year in Vevey, Switzerland.
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 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.
Who would think that eating fishes from head to toe would be so good?