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![]() ![]() Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags ![]() Pizzaiolo del Presidente - Napoli's Most Famous Pizzeria
Eat like a president for 5 Euros in one of Napoli's most famous pizzeria. ![]() French Blanc-Manger
This extraordinary French sweet almond jelly must be the best food that survived the Middle Ages. My final and most tasty dish in the Hattonchatel castle serie. ![]() Foie Gras Terrine (Video)
Learn how to make a foie gras terrine from scratch in only 12 minutes. ![]() Italian Alpine Buckwheat Pasta Pizzocheri
Traditional buckwheat noodles from the Italian Alps with cabbage and Fontina cheese. I made them from scratch with my own freshly milled buckwheat flour. Hard core pasta! ![]() Pumpkin Sauce Penne
This gorgeous pasta in pumpkin sauce is one of my 10 best pasta recipes. Very seasonal, beautiful colors and a great taste that combines browned onions and parmesan with a touch of nutmeg. A winner! ![]() Beef Carrot Daube
Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it. ![]() Swiss Wine Tart
A sweet tart made from white wine and sugar, very popular around my parts. ![]() Montgomery's Cheddar
My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video. ![]() Baking naans in my tandoor
My search for the way to bake the very best naans in my home gas-heated tandoor. ![]() A Jam Fit for a Queen
The most expensive jam in the world is made in Bar-le-Duc from red currants hand-seeded with a goose quill. Worth every penny! ![]() Beenleigh Blue Pasta
When I saw this cheese I immediately knew how to turn it into a pasta sauce fit for a King - with only two ingredients. ![]() Swiss Apple Roesti (Video)
Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps. ![]() Ultimate Speck
Proper Speck, a cult Tyrolian dried and smoked pork meat, can only be found in a narrow corner of Val d'Ultimo, in Italy. Probably the best dried meat on earth, and you can't really buy it. But let me show you how it's made. ![]() Japanese Culinary Artifacts
A glimpse at the motley cornucopia of Japanese cookware and confectionery I brought back from my last trip. ![]() Hard Core Swiss Vacherin Cheese
Follow me as I wake up in the wee hours of the morning to see Swiss armailli make a unique cheese in a small chalet up the Gruyere Alps. |
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