Listing articles 16 to 30 of 126 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.
Eleonora makes Gelo d'anguria, the cult Sicilian dessert, in her home on Mount Etna.
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.
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.
My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!
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.
Broccoli drowned in red wine like they will serve you in Catania, Sicily.
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.
Another dish with Eleonora in her kitchen near the Etna in Sicily - gorgeous veal meatballs wrapped in lemon-tree leaves and grilled.
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.
My visit to a 500-year-old country fair held once a year in Vevey, Switzerland.
Who would think that eating fishes from head to toe would be so good?