Straight to the recipe A recipe from 1866 The choice for this recipe is the result of a lecture I…
Straight to the recipe A fifteenth-century antipasto Modern Mortadella is an Italian sausage originating from Bologna, with pink meat, speckled with little…
Concentrated veal stock or jus de veau is a staple in the classic French cuisine. It is used in sauces,…
Straight to the recipe A Dutch recipe from the eighteenth century To serve lamb on Easter Sunday is an ancient…
Straight to the recipe And about the history of a typically Dutch snack, the 'frikandel' The original recipe on this…