Listing articles 31 to 45 of 123 articles with tag ‘Traditional’
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This extraordinary dish is served on special occasions in Pakistan and Northern India. See how it's made from fresh spices and then cooked in the oven.
This traditional butterflied grilled chicken from Tuscany uses a fresh herb paste and a lemon-oil baste to turn out the most delicious chicken.
The ultimate hot chocolate is the simplest thing in the world - provided you have the right pot.
Homemade wholewheat spaghetti with a delicious beans ragu for a typical Tuscan peasant dish.
My visit of the largest traditional food fair in the world in Torino, Italy.
This legendary Italian and French traditional vegetable soup is turned into an elixir of long life by mixing in fresh pesto. A cult summer delicacy ready in under an hour.
Getting great-tasting, paper-thin French crÍpes is possible at home, but only if you get the proper cookware and know how to use it. Let me show you!
How to roast a leg of lamb using only a piece of string. Watch me do it at the St-Luc mills in Switzerland.
I had eaten these dumplings only once, when I was 12, but boy did they make an impression! Such a rich combination of gorgeous juicy sweet prunes covered in a soft potato-based simmered dough.
Juicy traditional French apple tart from Normandy.
Probably the best soup in the world, provided you get the key ingredient - a smoked ham bone.
A reader invited me in a neighborhood kebab house in Istanbul for the first night of Ramadan. After a short introduction, 50 pictures to take you through the whole meal from preparation to finish. Don't miss this!
My largest and most unusual pasta-making accessory, the bigolaro, made 28 fat spaghettis, called bigoli, each as long as the room. Served with the traditional duck ragý, this made my guests very happy despite the fact they had to make their own pasta.
This traditional poor man's paella makes for a stunning dish all dressed in black. Arroz Negro is one of the humble glories of Spanish cuisine.
Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it.