Listing articles 136 to 150 of all 249 articles
Oldest articles first. Sort by: Popularity ¦ Date ¦ Tags
I brough back from the Spice Coast of Malabar this bronze 'unniappan' pan to cook banana-coconut fritters just like they do inKerala. Heavier than an anvil but a resounding success!
Beef Bourguignon Very Popular
See how this cult French beef stew reeking of Burgundy wine is made the traditional way.
My Parmesan-White Truffle sauce's hit-me-back flavor turned me into a truffle-hunting pig worthy of a glutton in Hieronymus Bosch's Hell.
My private tour of Captain Matthew's spice plantation in the Nilgiri hills on the Indian Spice Coast. A veritable Cockaigne - no spice or fruit that doesn't grow there.
How I learned how to make pigeon pastilla, one of the most elegant dishes in moroccan cuisine.
Uber-cult baked Sicilian pasta very rarely seen outside the island. Eating it off your computer screen is calorie-free.
Swiss Apple Pasta Very Popular
Extraordinary apple spńtzle from Thurgau, the apple orchard of Switzerland on the beautiful Bodensee lake between Switzerland, Austria and Germany.
The huge Jeema El Fna square in central Marrakesh turns into the largest open air restaurant in the world as soon as the sun sets.
In Lucknow, kebabs are meat patties delicately flavored with spices and fried in clarified butter on a large tray. Here is one so soft you don't need your teeth to eat it. Honest!
Last weekend my friend John invited me to spend the day at his chalet in the Swiss Alps. We sledged down the fearsome 5-miles-long run and finished with cheese fondue.
Serious Rag¨ Bolognese Very Popular
Bolognese is one of the most famous dishes in Italy, but where outside Bologna can one eat a proper rag¨ these days? Right in your kitchen if you follow my recipe.
French Garlic Soup Very Popular
Simple and healthy garlic soup from the Provence.
Lasagna From Scratch Popular
One of the most memorable pasta ever - lasagne bolognese made from flour, eggs and sweat!
Gorgeous self-contained romantic dinner in a pot. A traditional recipe from Bologna, Italy.
A simple dish using gorgeous Swiss ingredients you can bring back from an Alpine vacation.