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Listing articles 106 to 120 of 126 articles with tag ‘Traditional’
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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.

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.

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!

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.

Pigeon Pasta Pie

Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.

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.

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.

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