Swiss Apple Pasta
«I'm hungry just looking at that picture»
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Listing articles 151 to 165 of all 249 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  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.  Bring Out The Falsomagro
There is more than meets the eye to this cult Sicilian Sunday roast - a stunning highlight of any family meal.  Rabbit Head Pasta
Traditional pasta sauce, much loved in some parts of Italy. Don't do this at home. Only a head case would eat it.  Homemade Casarecce Pasta
Just flour and water and my Kenwood Kitchen Machine with a new bronze die made for a wonderful evening.  Sicilian Cartwheel Driver Pasta
Delicious authentically Sicilian pasta and an excuse to tackle the intriguing Caciocavallo, the king of Sicilian cheeses.  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.  President Mobutu's Own Brandy
How I bought President Mobutu's very own brandy stash made with fruits growing on his Swiss estate.  Kouign Amann
A most amazing pastry based on flour, sugar and a lot of butter. A definite calorie bomb but so good you would not believe.  Swiss Alpine Pasture Cheese Croûte
How I bought cheese in a small cheese making chalet in the Swiss Alps 2 hours walk from the last road and how I turned it into a delicious Croûte au fromage.  Swiss Knife Factory
My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.  Tsukiji Wholesale Fish Market in Tokyo
Probably the largest fish market in the world. My visit of the first market of 2006 - at 4AM.  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!  FXcuisine's Ragù Finto
My own version of the Neapolitan quick ragù. Ready in under 20 minutes it has a unique hit-me-back taste that will keep you coming and coming to the pot until none is left.  Swiss Alps Ricotta
See how we make sérac, the Swiss ricotta, up in the Swiss Alps and learn about about Swiss cheese botanics with a field trip to see what the cows graze up there.  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. |
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