«Extensively knowledgeable and compelling dishes in a well presented blog.»
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Listing articles 31 to 45 of all 261 articles  Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Pasta for Dessert I
My painstaking preparation of homemade ricotta-filled raviolis in a honey-quince sweet white wine sauce was my first test of dessert pasta.  Swiss Chard Pkhali
These lovely little sides dishes will adorn your table like flowers in a spring meadow. They are so pretty guests will hesitate to eat them!  Truffle-hunting in Paris
It is not easy to find a truffle worth the unreasonable asking price nowadays. I tried my luck at Terre de Truffe and La Maison de la Truffe in Paris. See how it works!  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!  Burning Snowman Cookies
My springerle cookies made with an antique wooden mold of the snowman being devoured by the Sun, bringing the rebirth of nature. Mighty fine pagan dessert.  Quails in Wine Leaves Like the Romans
This recipes comes straight from Ancient Rome and has been cooked like this for 2000-odd years. Quails are stuffed with fresh figs, wrapped in wine leaves and grilled. Amazing.  Sicilian Watermelon Folly
Eleonora makes Gelo d'anguria, the cult Sicilian dessert, in her home on Mount Etna.  Triple Baked Rubharb Tart
A seriously delicious French rhubarb pie for the patient chef.  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.  Angelica Archangelica Pie
Candied angelica stalks are sold in top French confectionery shops. This gorgeous plant has been used as a medicine and food for over 2000 years. Watch how you can use it to make a delicious pie.  Kampot Pepper Plantation
Adventure in a remote black pepper plantation run by a young Frenchman.  Mont d'Or Vacherin Fondue with Black Truffles
How can you get wrong with such good ingredients? Such a simple recipe? Well, I still don't understand, but wrong it went.  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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