Listing articles 196 to 210 of all 259 articles
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Just flour and water and my Kenwood Kitchen Machine with a new bronze die made for a wonderful evening.
This traditional poor man's paella makes for a stunning dish all dressed in black. Arroz Negro is one of the humble glories of Spanish cuisine.
Successful Gougères Popular
These bloated crispy cheese balloons are so successful at parties you can't bake them fast enough. See how easy they are to make.
Fresh curry leaves, ginger and coconut milk turn this butternut squash soup into a gourmet treat.
The 300 Minute Egg Very Popular
This traditional North African dish calls for roasting fresh eggs for 5 hours in a 100°C/212°F oven. The whites turn brown with a nutty flavor.
Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.
This traditional recipe from the confines of Italy and Switzerland brings together the delicious full fat creamy tomme with a unique Alpine herbal pesto.
Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe.
This spectacular recipe by French pastry honcho Pierre Hermé is guaranteed to be the talk of the party.
How do they make the hole in the maccheroni? I had thought about it long and hard only to conclude you just can't make tubular pasta at home. I was wrong - see how I made my first batch of macaronis!
One of the simplest sorbet you can make and yet a memorable, intense chocolate delicacy with no sticky aftertaste.
A simple yet impressive recipe by Hélène Darroze using some of the finest ingredients known to man.
A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.
How can you get wrong with such good ingredients? Such a simple recipe? Well, I still don't understand, but wrong it went.
Cannelés Bordelais Popular
Easily one of my top 10 favorite pastries, these humble-looking little crepe dough tumblers are very tricky to make right. Here is how they make it at Lenôtre.