Listing articles 91 to 105 of 123 articles with tag ‘Traditional’
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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.
A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!
After nearly 20 years of trials I finally succeeded in making these delicious gnocchis - my own personal culinary holy grail.
Gorgeous decadent Moroccan dish, sweet, nutty and fragrant.
Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.
The most popular Swiss country fair cookie, Magenbrot, is a light gingerbread supposed to be a friend of the stomach. He is my friend too!
Who would think that eating fishes from head to toe would be so good?
My visit of Quicke's Dairy in Devonshire, the largest of the nine remaining producers of real farmhouse cheddar, or how to produce world class traditional cheddar on a large scale.
In less than 5 minutes I transformed dry corn kernels into the most amazing fresh polenta, which I used to make polenta sarda. Spectacular!
Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.
Fun with the tandoor on a rainy Sunday.
Broccoli drowned in red wine like they will serve you in Catania, Sicily.
My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!
Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.
Another dish with Eleonora in her kitchen near the Etna in Sicily - gorgeous veal meatballs wrapped in lemon-tree leaves and grilled.