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Listing articles 91 to 105 of all 261 articles  Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Dhal Makhani with homegrown beans
For those who thought vegetarian cuisine is light, here is a delicious epiphany, cooked with beans from my garden.  Halloween Pumpkin Risotto
Serious gourmet traditional pumpkin risotto from Lombardy (Italy) anybody can cook in under 40 minutes.  Bottarga Pasta
A dried Mediterranean caviar used by French and Italian chefs to flavor pasta or risotto, boutargue/botarga/botargo is a rare and expensive delicacy.  Red-Hot Medieval Roots
I always wanted to cook root vegetables in hot embers but didn't have the required giant medieval hearth - until a month ago. See how we cooked turnips and beetroots from Hattonchâtel's moat garden in the castle's walk-in fireplace.  I made my own raviolis
Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch.  Arab Lamb Ossobuco
An incredible festive 7-layers dish with lamb shanks, ground beef over rice. Delicious but quite involved if you're alone in the kitchen!  Sicilian Chocolate Lasagna
Savory lasagna in a chocolate meat sauce, a century old recipe from one aristocratic Sicilian family. Easy, quick, delicious and no, it doesn't taste funny.  Jerk Tandoori Chicken
The super-strong jamaican jerk marinade is ideal for tandoori cooking.  President Mobutu's Own Brandy
How I bought President Mobutu's very own brandy stash made with fruits growing on his Swiss estate.  Bring Out The Falsomagro
There is more than meets the eye to this cult Sicilian Sunday roast - a stunning highlight of any family meal.  The Road to Hell Is Paved With Truffles
My Parmesan-White Truffle sauce's hit-me-back flavor turned me into a truffle-hunting pig worthy of a glutton in Hieronymus Bosch's Hell.  Homemade Casarecce Pasta
Just flour and water and my Kenwood Kitchen Machine with a new bronze die made for a wonderful evening.  Tandoor-Roasted Boiled Leg of Lamb
Boiled, marinated and then roasted in my tandoor, nothing is spared to turn this leg of lamb in the most tender and tasty morsel.  Swiss Cheese Fritters
The mighty Beignets de Vinzel is a cult dish from the Swiss coast of Lake Geneva. It would fit nicely into the Scottish Diet.  Neapolitan Genovese Pasta Sauce
The second most distinguished member of the holy trinity of Neapolitan pasta sauces is based on sausage leftovers and a lot of work. |
«This website will make you drool all over your keyboard. And then you will cry, because you are sitting at your keyboard and not, in fact, eating Sicilian meatballs in the shadow of Mount Etna or photographing a bunch of hippies making cheese in the Swiss Alps from the milk of the prettiest cows I've ever seen.» Laura Winston |
