Listing articles 46 to 60 of all 249 articles
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A reader invited me to stay at his castle at Hattonchatel near Verdun in France. I went last week-end to cook extraordinary medieval dishes in the castle - see what's coming next in my 7-article-serie!
A little Indian recipe of my own concoction - dates, raisins, onions, balsamic vinegar and port are simmered to make a luscious brown chutney.
Homemade wholewheat spaghetti with a delicious beans ragu for a typical Tuscan peasant dish.
The ultimate hot chocolate is the simplest thing in the world - provided you have the right pot.
The story of a German secret weapon transformed into a delicious dish by the Italians.
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 ragù, 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.