«Food porn at its best.»
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Listing articles 31 to 45 of all 261 articles  Oldest articles first. Sort by: Popularity ¦ Date ¦ Tags  Chestnut Pie like Pierre Hermé
The most sophisticated chestnut pie in the world.  Nishiki Ichiba Food Market in Kyoto, Japan
This 400-year-old covered food market in Kyoto is one of the best I've ever visited.  Tsukiji Wholesale Fish Market in Tokyo
Probably the largest fish market in the world. My visit of the first market of 2006 - at 4AM.  A Soba Noodles Class in Tokyo Popular
My private lesson at the Soba Academy in Tokyo to make these Japanese buckwheat noodles from scratch.  Pumpkin Sauce Penne
This gorgeous pasta in pumpkin sauce is one of my 10 best pasta recipes. Very seasonal, beautiful colors and a great taste that combines browned onions and parmesan with a touch of nutmeg. A winner!  Pakistani Lamb Pulao Popular
This extraordinary dish is served on special occasions in Pakistan and Northern India. See how it's made from fresh spices and then cooked in the oven.  Priest-stranglers in Neapolitan Meat Sauce Popular
These gnocchis served in the cult Napolitan ragù sauce would be a world-famous dish if they didn't take 7 hours to cook.  Truffle-hunting in Paris
It is not easy to find a truffle worth the unreasonable asking price nowadays. I tried my luck at Terre de Truffe and La Maison de la Truffe in Paris. See how it works!  Shopping for Arcane Ingredients and Cookware in Paris
The more you cook, the more you encounter recipes that call for ingredients you just can't find anywhere. You also realize that some culinary operations would be a whole lot easier with the proper tool. Well, if you're in Paris, here is where to go.  Do you make your own paneer? Very Popular
Making your own paneer - the ubiquitous Indian fresh cheese - is easy and great fun. See how it works!  Neapolitan Genovese Pasta Sauce
The second most distinguished member of the holy trinity of Neapolitan pasta sauces is based on sausage leftovers and a lot of work.  Paris 'Branché' Restaurants
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?  The best raita you'll ever make Very Popular
A raita is a liquid salad - yogurt, cucumber, some spices, even the Greeks make it. But a memorable raita needs precise balance of the right ingredients.  Bottarga Pasta
A dried Mediterranean caviar used by French and Italian chefs to flavor pasta or risotto, boutargue/botarga/botargo is a rare and expensive delicacy.  Visiting Pierre Hermé's Pastry Shop in Paris Very Popular
Pierre Hermé is the king of French pastry. His tiny boutique in Paris is so successful that people stop to ask why there is queue. See what's inside! |
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