Listing articles 181 to 195 of all 261 articles
Oldest articles first. Sort by: Popularity ¦ Date ¦ Tags
Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.
My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.
Delicious egg and cauliflower Mediterranean dish I cooked with my local vegetables, with an explosive finale!
Another dish with Eleonora in her kitchen near the Etna in Sicily - gorgeous veal meatballs wrapped in lemon-tree leaves and grilled.
Probably the best soup in the world, provided you get the key ingredient - a smoked ham bone.
Nobody does it like the Italians, but under my patient tutelage you'll give a most convincing performance.
Aioli - Mediterranean Garlic Sauce Very Popular
One of the most addictive sauces in the world, aļoli is made all over the Mediterranean. See how to do it the old-fashioned way.
Dinner on a 100-year-old steamship on Lake Geneva by one of Switzerland's most famous chefs - complete with my behind-the-scenes visit of the kitchens.
Delicious authentically Sicilian pasta and an excuse to tackle the intriguing Caciocavallo, the king of Sicilian cheeses.
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.
Who would think that eating fishes from head to toe would be so good?
Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.
A seriously delicious French rhubarb pie for the patient chef.
My largest and most unusual pasta-making accessory, the bigolaro, made 28 fat spaghettis, called bigoli, each as long as the room. Served with the traditional duck ragł, this made my guests very happy despite the fact they had to make their own pasta.