Listing articles 151 to 165 of all 259 articles
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Thanks to a tiny a garganelli comb ordered from Italy I was able to make these legendary hand-rolled penne. A treat!
Scottish Deep-Fried Pizza Popular
A northern cousin of the Neapolitan deep-fried pizza, this proud member of the Scottish Diet makes one nutritious snack.
Extraordinary dish prepared directly over hot embers to make a memorable starter in the purest tradition of Mediterranean simplicity.
Sicily's top food authority let me into her kitchen on Mount Etna while she was preparing sweet-and-sour peppers.
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.
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.
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.
Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.
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.
Amazing Lebanese eggplant caviar roasted directly over hot embers and served with crispy lavash bread with toppings.
Scottish Deep-Fried Candy Bar Very Popular
At last a solution to social security deficits.
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.
Drinking whisky in the pub where men condemned to death had their last meal made me think about life, death and gluttony.
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.
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.