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A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!
A recipe of my own creation, very Italian nonetheless. Quickly prepared, this makes an ideal romantic dinner soaked with enough Cognac to guarantee the meal will meet a successful outcome! I even list a most exquisite & highly appropriate musical accompaniment.
Gorgeous decadent Moroccan dish, sweet, nutty and fragrant.
One of the most modern industrial pastry plants in Switzerland allowed me to spend a morning with them - with my camera. Feel like making 7000 Napoleons? Follow me in.
Fun with the tandoor on a rainy Sunday.
There is more than meets the eye to this cult Sicilian Sunday roast - a stunning highlight of any family meal.
Delicious 19th century French dish - asparagus served like green peas. This was a favorite of Napoleon's Foreign Minister Talleyrand. Simple, healthy and thoroughly decadent.
My springerle cookies made with an antique wooden mold of the snowman being devoured by the Sun, bringing the rebirth of nature. Mighty fine pagan dessert.
My doctor just sent me the cholesterol bill for this quarter. Apparently I have already had all I needed for the whole year. I followed his advice to eat more vegetables by preparing these amazing avocadoes in béarnaise sauce with a poached egg.
Fruitcake extraordinaire prepared from Philippe Rochat's own recipe.
My own version of the Neapolitan quick ragù. Ready in under 20 minutes it has a unique hit-me-back taste that will keep you coming and coming to the pot until none is left.
I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.
Sicilian Tangerine Sorbet Popular
Extraordinary sorbet served in the shell for a spectacular dessert suited for the calorie conscious vegetarian and the truffle-eating epicure alike. With no cooking and no ice cream machine required, this is an offer I can't refuse.
Edible sterling silver foil decorates Indian food at weddings. Here is how they make it in Lucknow and how you can use it on a leg of lamb to eat like a Nawab.
A Canadian stop on my tour of world street foods of dietary interest.