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Home >> Tags >> TraditionalListing articles 106 to 120 of 126 articles with tag ‘Traditional’  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Engine Room Dosas
Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.  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.  2000-year-old Almond Cookie
Beautiful Italian Christmas sweet prepared from scratch using unshelled almonds, honey, lemon and bay leaves. A hit for the last 2000 years!  Cholera Beats Cornish Pasty Any Day!
These Swiss Alpine pies 'cholera' taste infinitely better than Cornish Pasties but neither made it to the exclusive club of export-grade European food specialties.  Sicilian Watermelon Folly
Eleonora makes Gelo d'anguria, the cult Sicilian dessert, in her home on Mount Etna.  Sicilian Drowned Broccoli
Broccoli drowned in red wine like they will serve you in Catania, Sicily.  Papardelle in Sicilian Walnut Meat Sauce
My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!  Chestnut Flour Gnocchis
Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.  Sainte-Maure Goat Cheese Feuilleté
Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe.  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.  Pigeon Pasta Pie
Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.  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!  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!  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'.  Clam Juice Risotto
Nobody does it like the Italians, but under my patient tutelage you'll give a most convincing performance. Found 126 articles: <<Previous 1 2 3 4 5 6 7 8 9 Next>>
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Swiss Alps Cheesemaking «Today, I came across a wonderful set of photos [...] by the very talented photographer François-Xavier. He travels and photographs and writes about food. His photos are so rich and varied and do that thing that amazing photographers do of capturing the moment and the feeling of that moment just perfectly. They have a painterly feel almost like a still life which somehow seems so appropriate for showing people working with food using methods they love.» FUCheese |
