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Listing articles 1 to 15 of 123 articles with tag ‘Traditional’
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Arancini, the cult Sicilian dish Popular

  • By fx
  • on 13/09/2006
  • in Recipes
  •  comments

These glorified deep-fried stuffed rice croquettes are a cult sicilian dish celebrated in a recent best-selling Italian novel.

Now that's Chicken Tandoori Very Popular

  • By fx
  • on 17/09/2006
  • in Recipes
  •  comments

Make chicken tandoori better than any Indian restaurant - just watch me.

Pasta con l'anatra - pasta in duck sauce

  • By fx
  • on 09/10/2006
  • in Recipes
  •  comments

Using a whole duck to make pasta sauce is uncommon outside Italy.

My Boyhood's Hungarian Plum Dumplings

  • By fx
  • on 20/11/2006
  • in Recipes
  •  comments

I had eaten these dumplings only once, when I was 12, but boy did they make an impression! Such a rich combination of gorgeous juicy sweet prunes covered in a soft potato-based simmered dough.

A Soba Noodles Class in Tokyo Very Popular

My private lesson at the Soba Academy in Tokyo to make these Japanese buckwheat noodles from scratch.

Pakistani Lamb Pulao

  • By fx
  • on 29/01/2007
  • in Recipes
  •  comments

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.

Priest-stranglers in Neapolitan Meat Sauce Popular

  • By fx
  • on 30/01/2007
  • in Recipes
  •  comments

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

Do you make your own paneer? Very Popular

  • By fx
  • on 12/02/2007
  • in Recipes
  •  comments

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

Neapolitan Genovese Pasta Sauce

  • By fx
  • on 12/02/2007
  • in Recipes
  •  comments

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

The best raita you'll ever make Very Popular

  • By fx
  • on 12/02/2007
  • in Recipes
  •  comments

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.

Cannelés Bordelais Popular

  • By fx
  • on 19/02/2007
  • in Recipes
  •  comments

Easily one of my top 10 favorite pastries, these humble-looking little crepe dough tumblers are very tricky to make right. Here is how they make it at Lenôtre.

Sainte-Maure Goat Cheese Feuilleté

  • By fx
  • on 12/03/2007
  • in Recipes
  •  comments

Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe.

Creamy Agliata Verde

  • By fx
  • on 12/03/2007
  • in Recipes
  •  comments

This traditional recipe from the confines of Italy and Switzerland brings together the delicious full fat creamy tomme with a unique Alpine herbal pesto.

Chestnut Flour Gnocchis

  • By fx
  • on 12/03/2007
  • in Recipes
  •  comments

Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.

The 300 Minute Egg Very Popular

  • By fx
  • on 12/03/2007
  • in Recipes
  •  comments

This traditional North African dish calls for roasting fresh eggs for 5 hours in a 100°C/212°F oven. The whites turn brown with a nutty flavor.

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