Beef Carrot Daube
«In my humble opinion THE best cook's site on the web for real classic cuisine... great photos and a perfect description...»
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Listing articles 91 to 105 of all 261 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  French Blanc-Manger
This extraordinary French sweet almond jelly must be the best food that survived the Middle Ages. My final and most tasty dish in the Hattonchatel castle serie.  Swiss Wine Tart
A sweet tart made from white wine and sugar, very popular around my parts.  Pizzaiolo del Presidente - Napoli's Most Famous Pizzeria
Eat like a president for 5 Euros in one of Napoli's most famous pizzeria.  Italian Alpine Buckwheat Pasta Pizzocheri
Traditional buckwheat noodles from the Italian Alps with cabbage and Fontina cheese. I made them from scratch with my own freshly milled buckwheat flour. Hard core pasta!  Beef Carrot Daube
Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it.  Baking naans in my tandoor
My search for the way to bake the very best naans in my home gas-heated tandoor.  Montgomery's Cheddar
My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video.  Foie Gras Terrine (Video)
Learn how to make a foie gras terrine from scratch in only 12 minutes.  Baba Ganouj on Hot Embers
Amazing Lebanese eggplant caviar roasted directly over hot embers and served with crispy lavash bread with toppings.  Pumpkin Sauce Penne
This gorgeous pasta in pumpkin sauce is one of my 10 best pasta recipes. Very seasonal, beautiful colors and a great taste that combines browned onions and parmesan with a touch of nutmeg. A winner!  A Jam Fit for a Queen
The most expensive jam in the world is made in Bar-le-Duc from red currants hand-seeded with a goose quill. Worth every penny!  Hard Core Swiss Vacherin Cheese
Follow me as I wake up in the wee hours of the morning to see Swiss armailli make a unique cheese in a small chalet up the Gruyere Alps.  Swiss Apple Roesti (Video)
Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.  Beenleigh Blue Pasta
When I saw this cheese I immediately knew how to turn it into a pasta sauce fit for a King - with only two ingredients.  Behind the Scene at Alain Ducasse's
Extraordinary pre-starter offered in top French chef Alain Ducasse's restaurant in Provence - delicious crispy toasted bread with eggplant caviar and anchovy sauce. A resounding success! See how Ducasse makes it and you can do it at home too. |
Beef Carrot Daube «In my humble opinion THE best cook's site on the web for real classic cuisine... great photos and a perfect description...» Stumble upon |
