Listing articles 1 to 15 of 50 articles with tag ‘Vegetarian’
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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!
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.
Uber decadent personal baked Vacherin Mont d'Or, gorgeous creaminess topped with toasted walnuts, dried fruits soaked in sweet wine and apples sautéed in butter and honey.
Adventure in a remote black pepper plantation run by a young Frenchman.
Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.
When I saw this cheese I immediately knew how to turn it into a pasta sauce fit for a King - with only two ingredients.
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.
Potato Chips Night Shift Popular
At midnight sharp, I entered Burt's factory in Devon to see how my favorite potato chips are made. Hand Fried in Devon.
This traditional garnished grilled bread is Italian cuisine at its best. Utter simplicity based on excellent ingredients, around a time tested formula. Food for the gods.
A robust Swiss soup based on Alp cheese and Fendant white wine to warm you up during the cold months.
The most popular Swiss country fair cookie, Magenbrot, is a light gingerbread supposed to be a friend of the stomach. He is my friend too!
My friend Therese enlisted my help to teach her son how to cook a healthy snack from scratch.
I always wanted to cook root vegetables in hot embers but didn't have the required giant medieval hearth - until a month ago. See how we cooked turnips and beetroots from Hattonchâtel's moat garden in the castle's walk-in fireplace.
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!