Listing articles 91 to 105 of all 261 articles Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags Halloween Pumpkin Risotto
Serious gourmet traditional pumpkin risotto from Lombardy (Italy) anybody can cook in under 40 minutes. Bottarga Pasta
A dried Mediterranean caviar used by French and Italian chefs to flavor pasta or risotto, boutargue/botarga/botargo is a rare and expensive delicacy. Dhal Makhani with homegrown beans
For those who thought vegetarian cuisine is light, here is a delicious epiphany, cooked with beans from my garden. Red-Hot Medieval Roots
I always wanted to cook root vegetables in hot embers but didn't have the required giant medieval hearth - until a month ago. See how we cooked turnips and beetroots from Hattonchâtel's moat garden in the castle's walk-in fireplace. Sicilian Chocolate Lasagna
Savory lasagna in a chocolate meat sauce, a century old recipe from one aristocratic Sicilian family. Easy, quick, delicious and no, it doesn't taste funny. President Mobutu's Own Brandy
How I bought President Mobutu's very own brandy stash made with fruits growing on his Swiss estate. Arab Lamb Ossobuco
An incredible festive 7-layers dish with lamb shanks, ground beef over rice. Delicious but quite involved if you're alone in the kitchen! Jerk Tandoori Chicken
The super-strong jamaican jerk marinade is ideal for tandoori cooking. I made my own raviolis
Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch. Bring Out The Falsomagro
There is more than meets the eye to this cult Sicilian Sunday roast - a stunning highlight of any family meal. The Road to Hell Is Paved With Truffles
My Parmesan-White Truffle sauce's hit-me-back flavor turned me into a truffle-hunting pig worthy of a glutton in Hieronymus Bosch's Hell. Homemade Casarecce Pasta
Just flour and water and my Kenwood Kitchen Machine with a new bronze die made for a wonderful evening. Tandoor-Roasted Boiled Leg of Lamb
Boiled, marinated and then roasted in my tandoor, nothing is spared to turn this leg of lamb in the most tender and tasty morsel. Neapolitan Genovese Pasta Sauce
The second most distinguished member of the holy trinity of Neapolitan pasta sauces is based on sausage leftovers and a lot of work. Swiss Cheese Fritters
The mighty Beignets de Vinzel is a cult dish from the Swiss coast of Lake Geneva. It would fit nicely into the Scottish Diet. |
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