Listing articles 76 to 90 of 126 articles with tag ‘Traditional’
Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags
Dandelion, the humble but ubiquitous golden flower is turned into a syrup and jam in the Alps. Here is how my grandma did it.
How I learned how to make pigeon pastilla, one of the most elegant dishes in moroccan cuisine.
This unusual curry turns bland watermelons into a spectacular and quickly prepared original and authentic Indian curry.
Traditional buckwheat noodles from the Italian Alps with cabbage and Fontina cheese. I made them from scratch with my own freshly milled buckwheat flour. Hard core pasta!
Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it.
This baked eggplant pasta dish has been keeping client queuing at the door of Geneva's most successful popular Italian restaurant 15 years. Find out how you can milk the Sicilian cash cow for yourself.
This traditional poor man's paella makes for a stunning dish all dressed in black. Arroz Negro is one of the humble glories of Spanish cuisine.
My largest and most unusual pasta-making accessory, the bigolaro, made 28 fat spaghettis, called bigoli, each as long as the room. Served with the traditional duck ragý, this made my guests very happy despite the fact they had to make their own pasta.
Probably the best soup in the world, provided you get the key ingredient - a smoked ham bone.
I bought a whole head of Stilton and soaked it in the finest Port wine for a most memorable drinking session.
A reader invited me in a neighborhood kebab house in Istanbul for the first night of Ramadan. After a short introduction, 50 pictures to take you through the whole meal from preparation to finish. Don't miss this!
How to roast a leg of lamb using only a piece of string. Watch me do it at the St-Luc mills in Switzerland.
Getting great-tasting, paper-thin French crÍpes is possible at home, but only if you get the proper cookware and know how to use it. Let me show you!
This legendary Italian and French traditional vegetable soup is turned into an elixir of long life by mixing in fresh pesto. A cult summer delicacy ready in under an hour.