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Hachis Parmentier is French confort food at its best - slowly prepared over 3 days. Spend 3 minutes to see how it's done.
Eleonora makes Gelo d'anguria, the cult Sicilian dessert, in her home on Mount Etna.
Swiss Alps Cheesemaking Very Popular
My visit of a 8000'/2400m high cheesemaking chalet in the Swiss Alps where cheese is still made like 300 years ago - and not one tourist in sight!
For my 200th article, I made cherry jelly from the recipe Nostradamus himself published in 1555.
My largest and most unusual pasta-making accessory, the bigolaro, made 28 fat spaghettis, called bigoli, each as long as the room. Served with the traditional duck ragł, this made my guests very happy despite the fact they had to make their own pasta.
A seriously delicious French rhubarb pie for the patient chef.
Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.
Who would think that eating fishes from head to toe would be so good?
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.
Delicious authentically Sicilian pasta and an excuse to tackle the intriguing Caciocavallo, the king of Sicilian cheeses.
Dinner on a 100-year-old steamship on Lake Geneva by one of Switzerland's most famous chefs - complete with my behind-the-scenes visit of the kitchens.
Aioli - Mediterranean Garlic Sauce Very Popular
One of the most addictive sauces in the world, aļoli is made all over the Mediterranean. See how to do it the old-fashioned way.
Nobody does it like the Italians, but under my patient tutelage you'll give a most convincing performance.
Probably the best soup in the world, provided you get the key ingredient - a smoked ham bone.
Another dish with Eleonora in her kitchen near the Etna in Sicily - gorgeous veal meatballs wrapped in lemon-tree leaves and grilled.