Listing articles 226 to 240 of all 249 articles
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Nothing beats truffles but God knows how expensive they've become.
One of the simplest sorbet you can make and yet a memorable, intense chocolate delicacy with no sticky aftertaste.
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.
Nobody does it like the Italians, but under my patient tutelage you'll give a most convincing performance.
Swiss mountain peasant dish to turn rock hard stale rye bread into a delicious dessert called sii.
Extraordinary dish prepared directly over hot embers to make a memorable starter in the purest tradition of Mediterranean simplicity.
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!
Coltsfoot has been used for thousands of years to heal cough. French chef Marc Veyrat uses its flowers to make a delicious sorbet.
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'.
This traditional recipe from the confines of Italy and Switzerland brings together the delicious full fat creamy tomme with a unique Alpine herbal pesto.
A simple dish using gorgeous Swiss ingredients you can bring back from an Alpine vacation.
Aubergine spread cooked directly over hot embers - a hot and smokey traditional Indian recipe.
Gorgeous self-contained romantic dinner in a pot. A traditional recipe from Bologna, Italy.
Homemade freshly-milled spelt flour noodles in a century-old sauce from a grouse that came with the feathers. Quite an experience!
Beautiful French all-white classic fit to impress the most demanding mother-in-law.