 |
 |
Home >> RecipesListing articles 121 to 135 of 162 articles found in category ‘Recipes’  Oldest articles first. Sort by: Popularity ¦ Date ¦ Tags  Schabziger Pasta
Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.  Asparagus à la Pompadour
This recipe invented by Louis XV's mistress will not Enlighten your waist.  Pink Leg of Lamb
Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.  Cauliflower Frittata
Delicious egg and cauliflower Mediterranean dish I cooked with my local vegetables, with an explosive finale!  Proper Pea Soup
Probably the best soup in the world, provided you get the key ingredient - a smoked ham bone.  Clam Juice Risotto
Nobody does it like the Italians, but under my patient tutelage you'll give a most convincing performance.  Aioli - Mediterranean Garlic Sauce Popular
One of the most addictive sauces in the world, aïoli is made all over the Mediterranean. See how to do it the old-fashioned way.  Sicilian Cartwheel Driver Pasta
Delicious authentically Sicilian pasta and an excuse to tackle the intriguing Caciocavallo, the king of Sicilian cheeses.  I like Small Fry
Who would think that eating fishes from head to toe would be so good?  Triple Baked Rubharb Tart
A seriously delicious French rhubarb pie for the patient chef.  Nostradamus Cherry Jelly
For my 200th article, I made cherry jelly from the recipe Nostradamus himself published in 1555.  Sicilian Watermelon Folly
Eleonora makes Gelo d'anguria, the cult Sicilian dessert, in her home on Mount Etna.  Serious French Cottage Pie
Hachis Parmentier is French confort food at its best - slowly prepared over 3 days. Spend 3 minutes to see how it's done. |
«You have, hands down, for me, the best cooking blog. Period. Interesting. Incredibly informative. Fun. Original. Superb. I am an artist and I do the shopping and cooking every day. We also do cooking classes. It is my relaxation. You have just made me jump with joy, and look forward to trying some of your discoveries. Thank you do very much, » Jack Dickerson |
