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Beautiful persian confort food with roasted eggplants and lamb in a fragrant, sweet and sour tomato sauce.
Lots of fun shots including how to light stuff on location for good photo/video, more stuff about my new kitchen, some advice about dealing with TV people and more.
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.
Very easy way of frying sliced eggplants in an oven with very little oil, yielding beautiful, tasty and very light eggplants with no effort.
This is hands-down the easiest great bread you can bake in a wood-fired oven. Trust the French - it takes no time to prepare, no hand kneading, no proving and it bakes in 120 seconds flat. Way tastier than pita.
These lovely little sides dishes will adorn your table like flowers in a spring meadow. They are so pretty guests will hesitate to eat them!
Cult recipe with the mighty bazhe sauce based on pounded roasted walnuts, garlic and pomegranate juice. Not for the faint of heart but delicious and utterly memorable!
This is a recipe I have discovered a year ago and took me a full year to get right. But now I cook it almost once a week so simple, quick, delicious and spectacular it is.
Uber decadent personal baked Vacherin Mont d'Or, gorgeous creaminess topped with toasted walnuts, dried fruits soaked in sweet wine and apples sautéed in butter and honey.
Adventure in a remote black pepper plantation run by a young Frenchman.
Yesterday I woke up at 6 AM to drive to Venthône in my beloved Swiss canton of Valais, and meet up with France & Bernard to take part in my first ever saffron harvest.
How to roast a leg of lamb using only a piece of string. Watch me do it at the St-Luc mills in Switzerland.
Pasta all'arrabbiata Popular
By request of a reader, one of the most popular Southern Italian pasta sauces ever. Simple, affordable, healthy, delicious.
Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.
I meet with a reader of FXcuisine in a series of historical London pubs while he feeds me tips about lesser known deep-fried British delicacies.