Listing articles 61 to 75 of 126 articles with tag ‘Traditional’
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Thanks to a tiny a garganelli comb ordered from Italy I was able to make these legendary hand-rolled penne. A treat!
My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video.
Gorgeous traditional Italian stewed rabbit in a fragrant sauce. Serve over polenta to forget any winter blues!
The story of a German secret weapon transformed into a delicious dish by the Italians.
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.
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.
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.
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.
How I learned how to make pigeon pastilla, one of the most elegant dishes in moroccan cuisine.