Listing articles 1 to 15 of 126 articles with tag ‘Traditional’
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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.
Cult recipe with the mighty bazhe sauce based on pounded roasted walnuts, garlic and pomegranate juice. Not for the faint of heart but delicious and utterly memorable!
This is a recipe I have discovered a year ago and took me a full year to get right. But now I cook it almost once a week so simple, quick, delicious and spectacular it is.
How to roast a leg of lamb using only a piece of string. Watch me do it at the St-Luc mills in Switzerland.
Pasta all'arrabbiata Popular
By request of a reader, one of the most popular Southern Italian pasta sauces ever. Simple, affordable, healthy, delicious.
Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.
My visit to the cult London cheese shop, selling no less than 57 types of British cheeses.
Last week I had tea with Sir Hugh and his lovely wife Gaynor in one of their favorite haunts in London - a uniquely British experience.
Proper Speck, a cult Tyrolian dried and smoked pork meat, can only be found in a narrow corner of Val d'Ultimo, in Italy. Probably the best dried meat on earth, and you can't really buy it. But let me show you how it's made.
Getting great-tasting, paper-thin French crêpes is possible at home, but only if you get the proper cookware and know how to use it. Let me show you!
Japanese Bladesmiths Very Popular
A unique behind-the-scenes visit of the crafstmen who hammer out the best and most expensive kitchen knives in the world in the city of Sakai, Japan.
My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video.
Learn how to make a foie gras terrine from scratch in only 12 minutes.
See how we make sérac, the Swiss ricotta, up in the Swiss Alps and learn about about Swiss cheese botanics with a field trip to see what the cows graze up there.
I bought a whole head of Stilton and soaked it in the finest Port wine for a most memorable drinking session.