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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.
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.
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.
One of the simplest sorbet you can make and yet a memorable, intense chocolate delicacy with no sticky aftertaste.
A simple dish using gorgeous Swiss ingredients you can bring back from an Alpine vacation.
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.
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.
Extraordinary dish prepared directly over hot embers to make a memorable starter in the purest tradition of Mediterranean simplicity.
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'.