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Delicious 19th century French dish - asparagus served like green peas. This was a favorite of Napoleon's Foreign Minister Talleyrand. Simple, healthy and thoroughly decadent.
Broccoli drowned in red wine like they will serve you in Catania, Sicily.
How can you get wrong with such good ingredients? Such a simple recipe? Well, I still don't understand, but wrong it went.
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 painstaking preparation of homemade ricotta-filled raviolis in a honey-quince sweet white wine sauce was my first test of dessert pasta.
My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!
This recipes comes straight from Ancient Rome and has been cooked like this for 2000-odd years. Quails are stuffed with fresh figs, wrapped in wine leaves and grilled. Amazing.
A spectacular warm salad from London Michelin-starred Tamarind restaurant. With some inside help and after a few disasters, I managed to make it at home!
Fun with the tandoor on a rainy Sunday.
Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.
Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.
Quail eggs in an amazingly delicate curry sauce.
This quick and easy dish from the River Café will makes a lasting impression on any guest, and it takes only about 20 minutes to prepare.
Stuffing a bread with white truffles is not cheap, but boy is that good!
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!