Chestnut Pie like Pierre Hermé
«...best recipe I've ever found on any website»
Chowhound
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Listing articles 181 to 195 of all 261 articles  Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Marrakech Cooking Class
How I learned how to make pigeon pastilla, one of the most elegant dishes in moroccan cuisine.  Pumpkin Sauce Penne
This gorgeous pasta in pumpkin sauce is one of my 10 best pasta recipes. Very seasonal, beautiful colors and a great taste that combines browned onions and parmesan with a touch of nutmeg. A winner!  Potato Raviolis
Italian comfort food on steroids. Only Italians love pasta enough to stuff it with such plain ingredients as a potatoes. Right they are, these make for a highly refined dish - and very affordable.  Indian Watermelon Curry
This unusual curry turns bland watermelons into a spectacular and quickly prepared original and authentic Indian curry.  Neal's Yard Dairy
My visit to the cult London cheese shop, selling no less than 57 types of British cheeses.  Swiss Sugar Factory
My visit of the largest sugar factory in Switzerland. Walk in as a beet and exit as a thousand sugar cubes - a life-changing experience.  A Night at Jeema-El-Fna
The huge Jeema El Fna square in central Marrakesh turns into the largest open air restaurant in the world as soon as the sun sets.  Black Squid Ink Rice
This traditional poor man's paella makes for a stunning dish all dressed in black. Arroz Negro is one of the humble glories of Spanish cuisine.  Sicilian Cash Cow
This baked eggplant pasta dish has been keeping client queuing at the door of Geneva's most successful popular Italian restaurant 15 years. Find out how you can milk the Sicilian cash cow for yourself.  Bigoli, Bigolaro, Bigolarist
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.  Proper Pea Soup
Probably the best soup in the world, provided you get the key ingredient - a smoked ham bone.  Foie Gras Terrine Chargrilled like in Sauternes
I had this memorable terrine at Saprien, the restaurant in Sauternes, France, home of Château d'Yquem. See how it's done - quite spectacular!  Ramadan Kebabs in Istanbul
A reader invited me in a neighborhood kebab house in Istanbul for the first night of Ramadan. After a short introduction, 50 pictures to take you through the whole meal from preparation to finish. Don't miss this!  Proper French Crêpes
Getting great-tasting, paper-thin French crêpes is possible at home, but only if you get the proper cookware and know how to use it. Let me show you! |
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