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Listing articles 16 to 30 of 123 articles with tag ‘Traditional’
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Sicilian Watermelon Folly

  • By fx
  • on 12/08/2008
  • in Recipes
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Eleonora makes Gelo d'anguria, the cult Sicilian dessert, in her home on Mount Etna.

Saint Martin Fair

My visit to a 500-year-old country fair held once a year in Vevey, Switzerland.

A Day Out in the Swiss Alps

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.

Sicilian Lemon Leaf Meatballs

Another dish with Eleonora in her kitchen near the Etna in Sicily - gorgeous veal meatballs wrapped in lemon-tree leaves and grilled.

Engine Room Dosas

Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.

Freshly milled polenta sarda

  • By fx
  • on 29/05/2007
  • in Recipes
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In less than 5 minutes I transformed dry corn kernels into the most amazing fresh polenta, which I used to make polenta sarda. Spectacular!

Sicilian Drowned Broccoli

  • By fx
  • on 14/03/2008
  • in Recipes
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Broccoli drowned in red wine like they will serve you in Catania, Sicily.

Papardelle in Sicilian Walnut Meat Sauce

  • By fx
  • on 05/11/2007
  • in Recipes
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My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!

The Weekend Tandoorist

Fun with the tandoor on a rainy Sunday.

Chestnut Flour Gnocchis

  • By fx
  • on 12/03/2007
  • in Recipes
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Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.

Swiss Alpine Gingerbreads

  • By fx
  • on 20/10/2008
  • in Recipes
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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!

Quicke's Slow Food Cheddar

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.

Primeval Tyrolian Cheese

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. 

I like Small Fry

  • By fx
  • on 21/07/2008
  • in Recipes
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Who would think that eating fishes from head to toe would be so good?

Pink Leg of Lamb

  • By fx
  • on 20/06/2008
  • in Recipes
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Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.

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