Montgomery's Cheddar
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Home >> Tags >> TraditionalListing articles 91 to 105 of 126 articles with tag ‘Traditional’  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  I like Small Fry
Who would think that eating fishes from head to toe would be so good?  Pumpkin Gnocchis
After nearly 20 years of trials I finally succeeded in making these delicious gnocchis - my own personal culinary holy grail.  Pink Leg of Lamb
Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.  Swiss Alpine Gingerbreads
The most popular Swiss country fair cookie, Magenbrot, is a light gingerbread supposed to be a friend of the stomach. He is my friend too!  Georgian Chicken Walnut Satsivi
Cult recipe with the mighty bazhe sauce based on pounded roasted walnuts, garlic and pomegranate juice. Not for the faint of heart but delicious and utterly memorable!  Saint Martin Fair
My visit to a 500-year-old country fair held once a year in Vevey, Switzerland.  Sicilian Almond Sorbet
The most delicate sorbet of them all, and you don't even need an ice-cream machine!  Wood Fired Chestnut Pancakes Necci
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.  Pasta con l'anatra - pasta in duck sauce
Using a whole duck to make pasta sauce is uncommon outside Italy.  Quicke's Slow Food Cheddar
My visit of Quicke's Dairy in Devonshire, the largest of the nine remaining producers of real farmhouse cheddar, or how to produce world class traditional cheddar on a large scale.  Moroccan Chicken Prune Tagine
Gorgeous decadent Moroccan dish, sweet, nutty and fragrant.  A Day Out in the Swiss Alps
Last weekend my friend John invited me to spend the day at his chalet in the Swiss Alps. We sledged down the fearsome 5-miles-long run and finished with cheese fondue.  Zaletti - the Venetian Cookie
These simple Italian cookies, also called zalettini, use corn flour for crunchiness and color.  Freshly milled polenta sarda
In less than 5 minutes I transformed dry corn kernels into the most amazing fresh polenta, which I used to make polenta sarda. Spectacular! Found 126 articles: <<Previous 1 2 3 4 5 6 7 8 9 Next>>
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