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Learn how to make a foie gras terrine from scratch in only 12 minutes.
How I learned how to make pigeon pastilla, one of the most elegant dishes in moroccan cuisine.
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!
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.
Uber-cult baked Sicilian pasta very rarely seen outside the island. Eating it off your computer screen is calorie-free.
Probably the best soup in the world, provided you get the key ingredient - a smoked ham bone.
I had this memorable terrine at Saprien, the restaurant in Sauternes, France, home of Château d'Yquem. See how it's done - quite spectacular!
Starting with raw pistachios from Istanbul, I made delicious pistachio ice cream from scratch using directions from French pastry chef honcho Pierre Hermé. Nothing like industrial ice cream!
How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle.
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!
Juicy traditional French apple tart from Normandy.
Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it.
The ultimate hot chocolate is the simplest thing in the world - provided you have the right pot.
This legendary Italian and French traditional vegetable soup is turned into an elixir of long life by mixing in fresh pesto. A cult summer delicacy ready in under an hour.
During my stay at Hattonchâtel castle in France, I managed to arrange a private tour of the largest dragées factory in Verdun, dragées Braquier.