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Listing articles 151 to 165 of all 261 articles  Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags  I Made My Own Macaronis From Scratch
How do they make the hole in the maccheroni? I had thought about it long and hard only to conclude you just can't make tubular pasta at home. I was wrong - see how I made my first batch of macaronis!  Salama da sugo
This medieval Italian sausage from Ferrara nearly made me pass out.  My First Video
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.  Snails Have Seven Lives at L'Escargot Montorgueil
Just how many lives does a snail have? Seven, at L'Escargot Montorgueil, Paris' premier snail restaurant, where your shell might have served many guests.  Japanese Culinary Artifacts
A glimpse at the motley cornucopia of Japanese cookware and confectionery I brought back from my last trip.  Behind the Scene at Alain Ducasse's
Extraordinary pre-starter offered in top French chef Alain Ducasse's restaurant in Provence - delicious crispy toasted bread with eggplant caviar and anchovy sauce. A resounding success! See how Ducasse makes it and you can do it at home too.  Ultimate Speck
Proper Speck, a cult Tyrolian dried and smoked pork meat, can only be found in a narrow corner of Val d'Ultimo, in Italy. Probably the best dried meat on earth, and you can't really buy it. But let me show you how it's made.  Beenleigh Blue Pasta
When I saw this cheese I immediately knew how to turn it into a pasta sauce fit for a King - with only two ingredients.  Swiss Apple Roesti (Video)
Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.  Hard Core Swiss Vacherin Cheese
Follow me as I wake up in the wee hours of the morning to see Swiss armailli make a unique cheese in a small chalet up the Gruyere Alps.  A Jam Fit for a Queen
The most expensive jam in the world is made in Bar-le-Duc from red currants hand-seeded with a goose quill. Worth every penny!  Baba Ganouj on Hot Embers
Amazing Lebanese eggplant caviar roasted directly over hot embers and served with crispy lavash bread with toppings.  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!  Foie Gras Terrine (Video)
Learn how to make a foie gras terrine from scratch in only 12 minutes.  Montgomery's Cheddar
My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video. |
«You have, hands down, for me, the best cooking blog. Period. Interesting. Incredibly informative. Fun. Original. Superb. I am an artist and I do the shopping and cooking every day. We also do cooking classes. It is my relaxation. You have just made me jump with joy, and look forward to trying some of your discoveries. Thank you do very much, » Jack Dickerson |
