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Listing articles 91 to 105 of 126 articles with tag ‘Traditional’
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Italian Buckwheat Torta

A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!

Sicilian Almond Sorbet

The most delicate sorbet of them all, and you don't even need an ice-cream machine!

Saint Martin Fair

My visit to a 500-year-old country fair held once a year in Vevey, Switzerland.

Zaletti - the Venetian Cookie

These simple Italian cookies, also called zalettini, use corn flour for crunchiness and color.

Pumpkin Gnocchis

After nearly 20 years of trials I finally succeeded in making these delicious gnocchis - my own personal culinary holy grail.

French Medieval Bread Fouées

This is hands-down the easiest great bread you can bake in a wood-fired oven. Trust the French - it takes no time to prepare, no hand kneading, no proving and it bakes in 120 seconds flat. Way tastier than pita.

Pink Leg of Lamb

Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.

I like Small Fry

Who would think that eating fishes from head to toe would be so good?

Moroccan Chicken Prune Tagine

Gorgeous decadent Moroccan dish, sweet, nutty and fragrant.

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.

The Weekend Tandoorist

Fun with the tandoor on a rainy Sunday.

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!

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.

Sicilian Lemon Leaf Meatballs

Another dish with Eleonora in her kitchen near the Etna in Sicily - gorgeous veal meatballs wrapped in lemon-tree leaves and grilled.

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!

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Priest-stranglers in Neapolitan Meat Sauce
«Although I prefer strangling priests with my bare hands, these gnochi look pretty tempting.»
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