Scottish Deep-Fried Pizza
«Heart attack on a plate? I'll take two, please.»
Al Dente
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Listing articles 16 to 30 of all 261 articles  Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Swiss Alpine Potatoes
A simple dish using gorgeous Swiss ingredients you can bring back from an Alpine vacation.  Clam Juice Risotto
Nobody does it like the Italians, but under my patient tutelage you'll give a most convincing performance.  Swiss Rock-Hard Stale Bread Cream
Swiss mountain peasant dish to turn rock hard stale rye bread into a delicious dessert called sii.  Hard-Boiled Swiss Jesus
The most popular dish around Lake Geneva is a mighty pork sausage religiously served over leek and potato papet. We call it a boutefas or a 'Jesus'.  My Most Intriguing Pan
I brough back from the Spice Coast of Malabar this bronze 'unniappan' pan to cook banana-coconut fritters just like they do inKerala. Heavier than an anvil but a resounding success!  The Chef is Naked
Most people seem to assume that celebrity chefs have great gastronomic restaurants. Not the case with Bocuse, apparently the King of the French Cuisine is naked.  Spelt Pappardelle with Grouse Sauce
Homemade freshly-milled spelt flour noodles in a century-old sauce from a grouse that came with the feathers. Quite an experience!  Pigeon Pasta Pie
Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.  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?  Creamy Agliata Verde
This traditional recipe from the confines of Italy and Switzerland brings together the delicious full fat creamy tomme with a unique Alpine herbal pesto.  Cauliflower Frittata
Delicious egg and cauliflower Mediterranean dish I cooked with my local vegetables, with an explosive finale!  Sainte-Maure Goat Cheese Feuilleté
Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe.  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.  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!  Swiss Chard Pkhali
These lovely little sides dishes will adorn your table like flowers in a spring meadow. They are so pretty guests will hesitate to eat them! |
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