Beef Carrot Daube
«In my humble opinion THE best cook's site on the web for real classic cuisine... great photos and a perfect description...»
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Listing articles 211 to 225 of all 261 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Freshly milled polenta sarda
In less than 5 minutes I transformed dry corn kernels into the most amazing fresh polenta, which I used to make polenta sarda. Spectacular!  Quails in Rosemary, Garlic and Red Wine Sauce
This quick and easy dish from the River Café will makes a lasting impression on any guest, and it takes only about 20 minutes to prepare.  Fish Börek like at Balikçi Sabahattin
Balikçi Sabahattin, one of Istanbul's top fish restaurant, makes an amazing fish börek. I managed to get the recipe and make it at home.  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 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.  FXcuisine on Japanese TV
A TV crew from Tokyo Broadcasting System, one of the largest TV channels in Japan, came to film me for 4 days for George Tokoro's World Delivery, a Sunday afternoon world food show.  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.  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.  Kampot Pepper Plantation
Adventure in a remote black pepper plantation run by a young Frenchman.  Triple Baked Rubharb Tart
A seriously delicious French rhubarb pie for the patient chef.  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.  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.  Sicilian Watermelon Folly
Eleonora makes Gelo d'anguria, the cult Sicilian dessert, in her home on Mount Etna.  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. |
Beef Carrot Daube «In my humble opinion THE best cook's site on the web for real classic cuisine... great photos and a perfect description...» Stumble upon |
