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Listing articles 91 to 105 of all 261 articles
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Behind the Scene at Alain Ducasse's

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.

Linguine con le vongole - Clams Pasta

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 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.

Swiss Alpine Pasture Cheese Croûte

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.

Magical Italian Pesto Soup

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.

One for the road at The Last drop in Edinburgh

Drinking whisky in the pub where men condemned to death had their last meal made me think about life, death and gluttony.

Sicilian Cash Cow

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.

Baba Ganouj on Hot Embers

Amazing Lebanese eggplant caviar roasted directly over hot embers and served with crispy lavash bread with toppings.

Strawberry Risotto

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.

Pigeon Pasta Pie

Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.

Pasta for the Sopranos

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.

Tony Soprano's Own 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.

Michelin-Starred Strawberry Sorbet

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.

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Malakoff - Swiss Deep-Fried Cheese Sticks
«Oh, this sounds so good. My body,however, does not need deep-fried Swiss cheese sticks at this time.»
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