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Listing articles 136 to 150 of 162 articles found in category ‘Recipes’
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Bottarga Pasta

A dried Mediterranean caviar used by French and Italian chefs to flavor pasta or risotto, boutargue/botarga/botargo is a rare and expensive delicacy.

The best raita you'll ever make Very Popular

A raita is a liquid salad - yogurt, cucumber, some spices, even the Greeks make it. But a memorable raita needs precise balance of the right ingredients.

Neapolitan Genovese Pasta Sauce

The second most distinguished member of the holy trinity of Neapolitan pasta sauces is based on sausage leftovers and a lot of work.

Do you make your own paneer? Very Popular

Making your own paneer - the ubiquitous Indian fresh cheese - is easy and great fun. See how it works!

Priest-stranglers in Neapolitan Meat Sauce Popular

These gnocchis served in the cult Napolitan ragù sauce would be a world-famous dish if they didn't take 7 hours to cook.

Pakistani Lamb Pulao Popular

This extraordinary dish is served on special occasions in Pakistan and Northern India. See how it's made from fresh spices and then cooked in the oven.

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!

Chestnut Pie like Pierre Hermé

The most sophisticated chestnut pie in the world.

Ginger Allspice Banana Fritters

If you are not afraid of deep-frying these gorgeous fritters are for you. They can be prepared in minutes and are great both for tea or breakfast.

Parmesan Poppy Seeds Puff Pastry Crackers

Parmesan puff pastry can serve many purposes - here I tried simple poppy seeds crackers.

Foie Gras Terrine Chargrilled like in Sauternes

I had this memorable terrine at Saprien, the restaurant in Sauternes, France, home of Château d'Yquem. See how it's done - quite spectacular!

Quails in Rosemary, Garlic and Red Wine Sauce

This quick and easy dish from the River Café will makes a lasting impression on any guest, and it takes only about 20 minutes to prepare.

Black Truffle Soufflé

How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle.

Homemade Orgeat Syrup (French Barley Water) Popular

Orgeat syrup is a gorgeous almond elmulsion that will turn any water into a fragrant milky refreshing beverage.

Pasta for Dessert II : Chocolate Tagliatelle

A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.

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