Pizza Fritta - traditional Neapolitan deep-fried pizza
«Porn of the Lowest Sort»
Hog On Ice
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Listing articles 196 to 210 of all 261 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  The Weekend Tandoorist
Fun with the tandoor on a rainy Sunday.  Fish Börek like at Balikçi Sabahattin
Balikçi Sabahattin, one of Istanbul's top fish restaurant, makes an amazing fish börek. I managed to get the recipe and make it at home.  Freshly milled polenta sarda
In less than 5 minutes I transformed dry corn kernels into the most amazing fresh polenta, which I used to make polenta sarda. Spectacular!  Dinner at Le Train Bleu
A memorable meal at one of the most spectacular restaurants in Paris, located in the Gare de Lyon train station.  One for the road at The Last drop in Edinburgh
Drinking whisky in the pub where men condemned to death had their last meal made me think about life, death and gluttony.  Mont d'Or Vacherin Fondue with Black Truffles
How can you get wrong with such good ingredients? Such a simple recipe? Well, I still don't understand, but wrong it went.  Sicilian Lemon Leaf Meatballs
Another dish with Eleonora in her kitchen near the Etna in Sicily - gorgeous veal meatballs wrapped in lemon-tree leaves and grilled.  Engine Room Dosas
Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.  Quails in Wine Leaves Like the Romans
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.  Chestnut Flour Gnocchis
Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.  A Day Out in the Swiss Alps
Last weekend my friend John invited me to spend the day at his chalet in the Swiss Alps. We sledged down the fearsome 5-miles-long run and finished with cheese fondue.  Sicilian Drowned Broccoli
Broccoli drowned in red wine like they will serve you in Catania, Sicily.  French Medieval Bread Fouées
This is hands-down the easiest great bread you can bake in a wood-fired oven. Trust the French - it takes no time to prepare, no hand kneading, no proving and it bakes in 120 seconds flat. Way tastier than pita.  Papardelle in Sicilian Walnut Meat Sauce
My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos! |
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