Listing articles 91 to 105 of all 249 articles
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Extraordinary pre-starter offered in top French chef Alain Ducasse's restaurant in Provence - delicious crispy toasted bread with eggplant caviar and anchovy sauce. A resounding success! See how Ducasse makes it and you can do it at home too.
These gorgeous Neapolitan noodles in a clams-tomato sauce make a serious gourmet meal in less than 30 minutes.
Real Uzbek Plov Very Popular
Uzbekistan's national dish, plov, is a hearty cousin of Pakistani pulaos and Persian rices dishes. Watch me make it like Uzbek mamas do!
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.
How I bought cheese in a small cheese making chalet in the Swiss Alps 2 hours walk from the last road and how I turned it into a delicious Croûte au fromage.
This legendary Italian and French traditional vegetable soup is turned into an elixir of long life by mixing in fresh pesto. A cult summer delicacy ready in under an hour.
Drinking whisky in the pub where men condemned to death had their last meal made me think about life, death and gluttony.
This baked eggplant pasta dish has been keeping client queuing at the door of Geneva's most successful popular Italian restaurant 15 years. Find out how you can milk the Sicilian cash cow for yourself.
Scottish Deep-Fried Candy Bar Very Popular
At last a solution to social security deficits.
Amazing Lebanese eggplant caviar roasted directly over hot embers and served with crispy lavash bread with toppings.
Serious risotto from the king of modern Italian cookbooks - Il Cucchiaio d'argento. It contains strawberries for a surprising but successful and now well established match.
Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.
How I convinced Switzerland's top custom installer to come and fix my home cinema the next day with a promise of homemade maccheroni with real Neapolitan ragù.
How my friend Pasquale came to eat my Maccheroni al ragù 'like in Napoli' and fix my media room so that I could watch the Sopranos.
Learn how to make the very best strawberry sorbet you will ever taste exactly like they do at one of the world's top restaurants, Philippe Rochat in Switzerland. Read my interview of chef Rochat where he tells which strawberry to use for this sorbet.