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Listing articles 16 to 30 of all 261 articles
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Indian Eggplant Spread Cooked Over Hot Embers

Aubergine spread cooked directly over hot embers - a hot and smokey traditional Indian recipe.

Lamb Stew in Intense Yellow Sauce

Amazing traditional shepherds' stew from Abruzzo with a sauce thickened with lemon, egg yolks and pecorino.

Beetroot Pasta Disaster

This intriguing pasta roll turned into a resounding disaster. Can you make something out of it?

Evian Chocolate Sorbet

One of the simplest sorbet you can make and yet a memorable, intense chocolate delicacy with no sticky aftertaste.

Dhal Makhani with homegrown beans

For those who thought vegetarian cuisine is light, here is a delicious epiphany, cooked with beans from my garden.

Swiss Alpine Potatoes

A simple dish using gorgeous Swiss ingredients you can bring back from an Alpine vacation.

Pigeons Bologna-Style

Gorgeous self-contained romantic dinner in a pot. A traditional recipe from Bologna, Italy.

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.

Ember-Roasted Peppers in Olive Oil

Extraordinary dish prepared directly over hot embers to make a memorable starter in the purest tradition of Mediterranean simplicity.

Rhubarb Strawberry Tiramisł

One of my most successful summer desserts.

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!

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'.

Swiss Rock-Hard Stale Bread Cream

Swiss mountain peasant dish to turn rock hard stale rye bread into a delicious dessert called sii.

Clam Juice Risotto

Nobody does it like the Italians, but under my patient tutelage you'll give a most convincing performance.

Tussilago Flowers Sorbet

Coltsfoot has been used for thousands of years to heal cough. French chef Marc Veyrat uses its flowers to make a delicious sorbet.

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