Priest-stranglers in Neapolitan Meat Sauce
«Although I prefer strangling priests with my bare hands, these gnochi look pretty tempting.»
Stumble upon
 |
 |
Listing articles 226 to 240 of all 249 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Cocaine is cheaper than truffles this year
Nothing beats truffles but God knows how expensive they've become.  Evian Chocolate Sorbet
One of the simplest sorbet you can make and yet a memorable, intense chocolate delicacy with no sticky aftertaste.  Burning Snowman Cookies
My springerle cookies made with an antique wooden mold of the snowman being devoured by the Sun, bringing the rebirth of nature. Mighty fine pagan dessert.  Clam Juice Risotto
Nobody does it like the Italians, but under my patient tutelage you'll give a most convincing performance.  Swiss Rock-Hard Stale Bread Cream
Swiss mountain peasant dish to turn rock hard stale rye bread into a delicious dessert called sii.  Ember-Roasted Peppers in Olive Oil
Extraordinary dish prepared directly over hot embers to make a memorable starter in the purest tradition of Mediterranean simplicity.  My Most Intriguing Pan
I brough back from the Spice Coast of Malabar this bronze 'unniappan' pan to cook banana-coconut fritters just like they do inKerala. Heavier than an anvil but a resounding success!  Tussilago Flowers Sorbet
Coltsfoot has been used for thousands of years to heal cough. French chef Marc Veyrat uses its flowers to make a delicious sorbet.  Hard-Boiled Swiss Jesus
The most popular dish around Lake Geneva is a mighty pork sausage religiously served over leek and potato papet. We call it a boutefas or a 'Jesus'.  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.  Swiss Alpine Potatoes
A simple dish using gorgeous Swiss ingredients you can bring back from an Alpine vacation.  Indian Eggplant Spread Cooked Over Hot Embers
Aubergine spread cooked directly over hot embers - a hot and smokey traditional Indian recipe.  Pigeons Bologna-Style
Gorgeous self-contained romantic dinner in a pot. A traditional recipe from Bologna, Italy.  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!  Mother-in-Law Veal Blanquette
Beautiful French all-white classic fit to impress the most demanding mother-in-law. |
Priest-stranglers in Neapolitan Meat Sauce «Although I prefer strangling priests with my bare hands, these gnochi look pretty tempting.» Stumble upon |