Listing articles 61 to 75 of 126 articles with tag ‘Traditional’
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My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video.
Thanks to a tiny a garganelli comb ordered from Italy I was able to make these legendary hand-rolled penne. A treat!
How my friend Pasquale came to eat my Maccheroni al ragł 'like in Napoli' and fix my media room so that I could watch the Sopranos.
The story of a German secret weapon transformed into a delicious dish by the Italians.
Gorgeous traditional Italian stewed rabbit in a fragrant sauce. Serve over polenta to forget any winter blues!
In Lucknow, kebabs are meat patties delicately flavored with spices and fried in clarified butter on a large tray. Here is one so soft you don't need your teeth to eat it. Honest!
The most expensive jam in the world is made in Bar-le-Duc from red currants hand-seeded with a goose quill. Worth every penny!
Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.
Proper Speck, a cult Tyrolian dried and smoked pork meat, can only be found in a narrow corner of Val d'Ultimo, in Italy. Probably the best dried meat on earth, and you can't really buy it. But let me show you how it's made.
This extraordinary French sweet almond jelly must be the best food that survived the Middle Ages. My final and most tasty dish in the Hattonchatel castle serie.
This traditional garnished grilled bread is Italian cuisine at its best. Utter simplicity based on excellent ingredients, around a time tested formula. Food for the gods.
Italian comfort food on steroids. Only Italians love pasta enough to stuff it with such plain ingredients as a potatoes. Right they are, these make for a highly refined dish - and very affordable.
We roasted a whole boar on woodfire at Hattonchātel castle in France for a memorable medieval banquet. See how it's done, from start to finish. Not for the faint of heart!
Learn how to make a foie gras terrine from scratch in only 12 minutes.
Dandelion, the humble but ubiquitous golden flower is turned into a syrup and jam in the Alps. Here is how my grandma did it.