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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!
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!
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.
How can you get wrong with such good ingredients? Such a simple recipe? Well, I still don't understand, but wrong it went.
Broccoli drowned in red wine like they will serve you in Catania, Sicily.
My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!
Fun with the tandoor on a rainy Sunday.
My painstaking preparation of homemade ricotta-filled raviolis in a honey-quince sweet white wine sauce was my first test of dessert pasta.
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.
Quail eggs in an amazingly delicate curry sauce.
Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.
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!
Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.
This recipe invented by Louis XV's mistress will not Enlighten your waist.