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This black truffle corn flour purée beats Robuchon's famous truffle potato purée any day. If you have the truffle, it's damn easy to make.
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.
No need to be nuts about pepper to enjoy these amazing pepper-flavored gingerbreads. Hugely popular in my parts of the Alps!
Parmesan puff pastry can serve many purposes - here I tried simple poppy seeds crackers.
Beautiful French all-white classic fit to impress the most demanding mother-in-law.
Amazing traditional shepherds' stew from Abruzzo with a sauce thickened with lemon, egg yolks and pecorino.
This intriguing pasta roll turned into a resounding disaster. Can you make something out of it?
Aubergine spread cooked directly over hot embers - a hot and smokey traditional Indian recipe.
A simple dish using gorgeous Swiss ingredients you can bring back from an Alpine vacation.
One of the simplest sorbet you can make and yet a memorable, intense chocolate delicacy with no sticky aftertaste.
Gorgeous self-contained romantic dinner in a pot. A traditional recipe from Bologna, Italy.
This traditional recipe from the confines of Italy and Switzerland brings together the delicious full fat creamy tomme with a unique Alpine herbal pesto.
Extraordinary dish prepared directly over hot embers to make a memorable starter in the purest tradition of Mediterranean simplicity.
Swiss mountain peasant dish to turn rock hard stale rye bread into a delicious dessert called sii.
The most popular dish around Lake Geneva is a mighty pork sausage religiously served over leek and potato papet. We call it a boutefas or a 'Jesus'.