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My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.
How I bought President Mobutu's very own brandy stash made with fruits growing on his Swiss estate.
The mighty Beignets de Vinzel is a cult dish from the Swiss coast of Lake Geneva. It would fit nicely into the Scottish Diet.
For my first video I show you how to bake a simple but original and highly colorful cake using French almonds with a long pedigree: praslines.
Delicious authentically Sicilian pasta and an excuse to tackle the intriguing Caciocavallo, the king of Sicilian cheeses.
Using a whole duck to make pasta sauce is uncommon outside Italy.
There is more than meets the eye to this cult Sicilian Sunday roast - a stunning highlight of any family meal.
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.
Traditional pasta sauce, much loved in some parts of Italy. Don't do this at home. Only a head case would eat it.
Just flour and water and my Kenwood Kitchen Machine with a new bronze die made for a wonderful evening.
This spectacular recipe by French pastry honcho Pierre Hermé is guaranteed to be the talk of the party.
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.
Boiled, marinated and then roasted in my tandoor, nothing is spared to turn this leg of lamb in the most tender and tasty morsel.
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.
A dried Mediterranean caviar used by French and Italian chefs to flavor pasta or risotto, boutargue/botarga/botargo is a rare and expensive delicacy.