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Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe.
Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.
Eleonora makes Gelo d'anguria, the cult Sicilian dessert, in her home on Mount Etna.
A recipe of my own creation, very Italian nonetheless. Quickly prepared, this makes an ideal romantic dinner soaked with enough Cognac to guarantee the meal will meet a successful outcome! I even list a most exquisite & highly appropriate musical accompaniment.
Restaurants remain 'branché' only for a couple months in Paris. What happens after that? What is a branché restaurants anyway? And most importantly - how good is the food?
Candied angelica stalks are sold in top French confectionery shops. This gorgeous plant has been used as a medicine and food for over 2000 years. Watch how you can use it to make a delicious pie.
Fruitcake extraordinaire prepared from Philippe Rochat's own recipe.
My visit to a 500-year-old country fair held once a year in Vevey, Switzerland.
Back at the Lenôtre pastry school in Paris to make tuiles à l'orange - a smart tile-shaped flat cookie served with tea in gastronomic restaurants.
Delicious egg and cauliflower Mediterranean dish I cooked with my local vegetables, with an explosive finale!
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.
Drinking whisky in the pub where men condemned to death had their last meal made me think about life, death and gluttony.
Another dish with Eleonora in her kitchen near the Etna in Sicily - gorgeous veal meatballs wrapped in lemon-tree leaves and grilled.
Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.
Gerard Perse, one of the most important men in the Bordeaux wine industry, took me on a three-hour tour of Château Pavie in St Emilion. See for yourself how this man turned a failing château into one of the most prized wines in the region. Complete with many pictures and my 360° panorama of the huge limestone cellar and exclusive heart-to-heart interview with Perse.