Scottish Deep-Fried Candy Bar
«Dear God that's just a heart attack in a convenient hand size portion»
Beer Guts & Receding Hair
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Listing articles 211 to 225 of all 261 articles  Most recent articles first. Sort by: Popularity ¦ Date ¦ Tags  Mont d'Or Vacherin Fondue with Black Truffles
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.  Black truffle escaoutoun
This black truffle corn flour purée beats Robuchon's famous truffle potato purée any day. If you have the truffle, it's damn easy to make.  Tuiles à l'orange Lenotre Baking Class
Back at the Lenôtre pastry school in Paris to make tuiles à l'orange - a smart tile-shaped flat cookie served with tea in gastronomic restaurants.  May I eat your shrimp shells?
Shrimp shells are served as crispy appetizers in Japan. You can buy tiny dried whole crabs to use as peanuts. I was coerced into trying and will be back for more!  Tandoor-Roasted Pineapple Paneer Peppers Onion Salad
A spectacular warm salad from London Michelin-starred Tamarind restaurant. With some inside help and after a few disasters, I managed to make it at home!  Visiting Pierre Hermé's Pastry Shop in Paris Very Popular
Pierre Hermé is the king of French pastry. His tiny boutique in Paris is so successful that people stop to ask why there is queue. See what's inside!  Bottarga Pasta
A dried Mediterranean caviar used by French and Italian chefs to flavor pasta or risotto, boutargue/botarga/botargo is a rare and expensive delicacy.  The best raita you'll ever make Very Popular
A raita is a liquid salad - yogurt, cucumber, some spices, even the Greeks make it. But a memorable raita needs precise balance of the right ingredients.  Paris 'Branché' Restaurants
Restaurants remain 'branché' only for a couple months in Paris. What happens after that? What is a branché restaurants anyway? And most importantly - how good is the food?  Neapolitan Genovese Pasta Sauce
The second most distinguished member of the holy trinity of Neapolitan pasta sauces is based on sausage leftovers and a lot of work.  Do you make your own paneer? Very Popular
Making your own paneer - the ubiquitous Indian fresh cheese - is easy and great fun. See how it works!  Shopping for Arcane Ingredients and Cookware in Paris
The more you cook, the more you encounter recipes that call for ingredients you just can't find anywhere. You also realize that some culinary operations would be a whole lot easier with the proper tool. Well, if you're in Paris, here is where to go.  Truffle-hunting in Paris
It is not easy to find a truffle worth the unreasonable asking price nowadays. I tried my luck at Terre de Truffe and La Maison de la Truffe in Paris. See how it works!  Priest-stranglers in Neapolitan Meat Sauce Popular
These gnocchis served in the cult Napolitan ragù sauce would be a world-famous dish if they didn't take 7 hours to cook. |
Scottish Deep-Fried Candy Bar «Dear God that's just a heart attack in a convenient hand size portion» Beer Guts & Receding Hair |
