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This quick and easy dish from the River Café will makes a lasting impression on any guest, and it takes only about 20 minutes to prepare.
How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle.
Orgeat syrup is a gorgeous almond elmulsion that will turn any water into a fragrant milky refreshing beverage.
A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.
My gorgeous, rich, spicy apple-quince chutney from a balsamico caramel base.
My painstaking preparation of homemade ricotta-filled raviolis in a honey-quince sweet white wine sauce was my first test of dessert pasta.
A most amazing pastry based on flour, sugar and a lot of butter. A definite calorie bomb but so good you would not believe.
I had eaten these dumplings only once, when I was 12, but boy did they make an impression! Such a rich combination of gorgeous juicy sweet prunes covered in a soft potato-based simmered dough.
Using a whole duck to make pasta sauce is uncommon outside Italy.
Nothing beats truffles but God knows how expensive they've become.
The super-strong jamaican jerk marinade is ideal for tandoori cooking.
I've never asked not to pay for my lunch in any restaurant. And yet two restaurants the same evening refused to let me pay for my meal while on vacation. How did this happen?
Homemade pasta with the legendary Italian chitarra, a harp-shaped pasta cutting tool.
Amazing sorbet made from the fruits of the pear cactus, opuntia ficusindica.
Duck Tour d'Argent Very Popular
Probably the most spectacular classical French recipe, le canard à la presse, here made at La Tour d'Argent, a Paris restaurant open since the 16h century.