Listing articles 91 to 105 of all 249 articles
Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags
My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.
How I bought cheese in a small cheese making chalet in the Swiss Alps 2 hours walk from the last road and how I turned it into a delicious Croûte au fromage.
Probably the largest fish market in the world. My visit of the first market of 2006 - at 4AM.
There is more than meets the eye to this cult Sicilian Sunday roast - a stunning highlight of any family meal.
Delicious authentically Sicilian pasta and an excuse to tackle the intriguing Caciocavallo, the king of Sicilian cheeses.
How I bought President Mobutu's very own brandy stash made with fruits growing on his Swiss estate.
This spectacular recipe by French pastry honcho Pierre Hermé is guaranteed to be the talk of the party.
Savory lasagna in a chocolate meat sauce, a century old recipe from one aristocratic Sicilian family. Easy, quick, delicious and no, it doesn't taste funny.
Just flour and water and my Kenwood Kitchen Machine with a new bronze die made for a wonderful evening.
Traditional pasta sauce, much loved in some parts of Italy. Don't do this at home. Only a head case would eat it.
Every year my uncle Harvey summons the family around a converted wash boiler where he cooks the most delicious soup. The occasion is Swiss Federal Fast Day, a national holiday in Switzerland. See how we cook 20 gallons of soup from start to finish.
A memorable fondue in an over-the-top dungeon chalet straight out of a Hammer film. Our host, Paul du Marchie, has been building an architectural fantasy in the middle of the woods for the last 50 years. Dont' miss my eight 360° panoramas!
My private tour of Captain Matthew's spice plantation in the Nilgiri hills on the Indian Spice Coast. A veritable Cockaigne - no spice or fruit that doesn't grow there.
Fresh curry leaves, ginger and coconut milk turn this butternut squash soup into a gourmet treat.
Boiled, marinated and then roasted in my tandoor, nothing is spared to turn this leg of lamb in the most tender and tasty morsel.