Rabbit Head Pasta
«For a country that wraps scraps and blood in pig and sheep guts, it
seems weird to me that so many are turned off by the parts that are the
farthest from the ass.»
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Listing articles 226 to 240 of all 261 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  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.  Papardelle in Sicilian Walnut Meat Sauce
My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!  Sicilian Drowned Broccoli
Broccoli drowned in red wine like they will serve you in Catania, Sicily.  Truffle-hunting in Paris
It is not easy to find a truffle worth the unreasonable asking price nowadays. I tried my luck at Terre de Truffe and La Maison de la Truffe in Paris. See how it works!  Swiss Chard Pkhali
These lovely little sides dishes will adorn your table like flowers in a spring meadow. They are so pretty guests will hesitate to eat them!  Pasta for Dessert I
My painstaking preparation of homemade ricotta-filled raviolis in a honey-quince sweet white wine sauce was my first test of dessert pasta.  Chestnut Flour Gnocchis
Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.  Serious Fruitcake
Fruitcake extraordinaire prepared from Philippe Rochat's own recipe.  Tuiles à l'orange Lenotre Baking Class
Back at the Lenôtre pastry school in Paris to make tuiles à l'orange - a smart tile-shaped flat cookie served with tea in gastronomic restaurants.  Cauliflower Frittata
Delicious egg and cauliflower Mediterranean dish I cooked with my local vegetables, with an explosive finale!  Sainte-Maure Goat Cheese Feuilleté
Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe.  Paris 'Branché' Restaurants
Restaurants remain 'branché' only for a couple months in Paris. What happens after that? What is a branché restaurants anyway? And most importantly - how good is the food?  Creamy Agliata Verde
This traditional recipe from the confines of Italy and Switzerland brings together the delicious full fat creamy tomme with a unique Alpine herbal pesto.  Pigeon Pasta Pie
Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.  Spelt Pappardelle with Grouse Sauce
Homemade freshly-milled spelt flour noodles in a century-old sauce from a grouse that came with the feathers. Quite an experience! |
Rabbit Head Pasta «For a country that wraps scraps and blood in pig and sheep guts, it seems weird to me that so many are turned off by the parts that are the farthest from the ass.» |
