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The most delicate sorbet of them all, and you don't even need an ice-cream machine!
These simple Italian cookies, also called zalettini, use corn flour for crunchiness and color.
A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.
A little Indian recipe of my own concoction - dates, raisins, onions, balsamic vinegar and port are simmered to make a luscious brown chutney.
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.
The super-strong jamaican jerk marinade is ideal for tandoori cooking.
I always wanted to cook root vegetables in hot embers but didn't have the required giant medieval hearth - until a month ago. See how we cooked turnips and beetroots from HattonchÔtel's moat garden in the castle's walk-in fireplace.
Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch.
A most amazing pastry based on flour, sugar and a lot of butter. A definite calorie bomb but so good you would not believe.
An incredible festive 7-layers dish with lamb shanks, ground beef over rice. Delicious but quite involved if you're alone in the kitchen!
My own version of the Neapolitan quick rag¨. Ready in under 20 minutes it has a unique hit-me-back taste that will keep you coming and coming to the pot until none is left.
The mighty Beignets de Vinzel is a cult dish from the Swiss coast of Lake Geneva. It would fit nicely into the Scottish Diet.
This recipe invented by Louis XV's mistress will not Enlighten your waist.
Using a whole duck to make pasta sauce is uncommon outside Italy.
See how we make sÚrac, the Swiss ricotta, up in the Swiss Alps and learn about about Swiss cheese botanics with a field trip to see what the cows graze up there.