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The Weekend Tandoorist

Fun with the tandoor on a rainy Sunday.

Dinner at Le Train Bleu

A memorable meal at one of the most spectacular restaurants in Paris, located in the Gare de Lyon train station.

Freshly milled polenta sarda

In less than 5 minutes I transformed dry corn kernels into the most amazing fresh polenta, which I used to make polenta sarda. Spectacular!

Schabziger Pasta

Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.

Quail Egg Curry

Quail eggs in an amazingly delicate curry sauce.

Quicke's Slow Food Cheddar

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.

Fish Börek like at Balikçi Sabahattin

Balikçi Sabahattin, one of Istanbul's top fish restaurant, makes an amazing fish börek. I managed to get the recipe and make it at home.

A Bread Fit For a King

Stuffing a bread with white truffles is not cheap, but boy is that good!

Mangiamaccheroni - Neapolitan Macaroni Eaters

Mangiamaccheroni - Neapolitan macaroni-eating lads were once the symbol of Napoli's joie de vivre. Here are 20 examples of these icons from my personal collection.

Quails in Rosemary, Garlic and Red Wine Sauce

This quick and easy dish from the River Café will makes a lasting impression on any guest, and it takes only about 20 minutes to prepare.

I like Small Fry

Who would think that eating fishes from head to toe would be so good?

Foie Gras Stuffed Corn-Fed Chicken

A simple yet impressive recipe by Hélène Darroze using some of the finest ingredients known to man.

Tandoor-Roasted Pineapple Paneer Peppers Onion Salad

A spectacular warm salad from London Michelin-starred Tamarind restaurant. With some inside help and after a few disasters, I managed to make it at home!

Moroccan Chicken Prune Tagine

Gorgeous decadent Moroccan dish, sweet, nutty and fragrant.

Pink Leg of Lamb

Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.

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