«This here is no ordinary food blog. this guy is both serious and fearless when it comes to cooking »
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Listing articles 91 to 105 of all 261 articles  Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Pumpkin Gnocchis
After nearly 20 years of trials I finally succeeded in making these delicious gnocchis - my own personal culinary holy grail.  One for the road at The Last drop in Edinburgh
Drinking whisky in the pub where men condemned to death had their last meal made me think about life, death and gluttony.  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.  President Mobutu's Own Brandy
How I bought President Mobutu's very own brandy stash made with fruits growing on his Swiss estate.  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.  Homemade Casarecce Pasta
Just flour and water and my Kenwood Kitchen Machine with a new bronze die made for a wonderful evening.  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!  Bring Out The Falsomagro
There is more than meets the eye to this cult Sicilian Sunday roast - a stunning highlight of any family meal.  Jerk Tandoori Chicken
The super-strong jamaican jerk marinade is ideal for tandoori cooking.  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.  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.  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.  Primeval Tyrolian Cheese
Graukäse is the closest offspring of the first cheese ever made. It is so strong you can actually raise the dead by placing piece under the deceased's nose. Follow me to Valle Aurina in Südtyrol to see how it's made at the farm.  I made my own raviolis
Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch. |
«This here is no ordinary food blog. this guy is both serious and fearless when it comes to cooking » Cook Eat Fret |
