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Home >> Tags >> TraditionalListing articles 1 to 15 of 126 articles with tag ‘Traditional’  Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Swiss Pepperballs
No need to be nuts about pepper to enjoy these amazing pepper-flavored gingerbreads. Hugely popular in my parts of the Alps!  Indian Eggplant Spread Cooked Over Hot Embers
Aubergine spread cooked directly over hot embers - a hot and smokey traditional Indian recipe.  Lamb Stew in Intense Yellow Sauce
Amazing traditional shepherds' stew from Abruzzo with a sauce thickened with lemon, egg yolks and pecorino.  Pigeons Bologna-Style
Gorgeous self-contained romantic dinner in a pot. A traditional recipe from Bologna, Italy.  Ember-Roasted Peppers in Olive Oil
Extraordinary dish prepared directly over hot embers to make a memorable starter in the purest tradition of Mediterranean simplicity.  Swiss Rock-Hard Stale Bread Cream
Swiss mountain peasant dish to turn rock hard stale rye bread into a delicious dessert called sii.  Clam Juice Risotto
Nobody does it like the Italians, but under my patient tutelage you'll give a most convincing performance.  Hard-Boiled Swiss Jesus
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'.  My Most Intriguing Pan
I brough back from the Spice Coast of Malabar this bronze 'unniappan' pan to cook banana-coconut fritters just like they do inKerala. Heavier than an anvil but a resounding success!  Spelt Pappardelle with Grouse Sauce
Homemade freshly-milled spelt flour noodles in a century-old sauce from a grouse that came with the feathers. Quite an experience!  Pigeon Pasta Pie
Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.  Creamy Agliata Verde
This traditional recipe from the confines of Italy and Switzerland brings together the delicious full fat creamy tomme with a unique Alpine herbal pesto.  Sainte-Maure Goat Cheese Feuilleté
Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe.  Chestnut Flour Gnocchis
Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.  Papardelle in Sicilian Walnut Meat Sauce
My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos! |
The Passion of the Boar «Without the fine work of Mr. FX, some of us would die without ever having seen a senescent castle dog barking at a gutted corpse of wild boar that dangles head-down from the stone wall, blood dropping among windstrewn flower petals and dust.» After Cheese Comes Nothing |
