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Homemade wholewheat spaghetti with a delicious beans ragu for a typical Tuscan peasant dish.
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.
Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it.
I had this memorable terrine at Saprien, the restaurant in Sauternes, France, home of Château d'Yquem. See how it's done - quite spectacular!
Probably the best soup in the world, provided you get the key ingredient - a smoked ham bone.
Uber-cult baked Sicilian pasta very rarely seen outside the island. Eating it off your computer screen is calorie-free.
My visit of the largest traditional food fair in the world in Torino, Italy.
How to roast a leg of lamb using only a piece of string. Watch me do it at the St-Luc mills in Switzerland.
How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle.
Juicy traditional French apple tart from Normandy.
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!
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.
These gorgeous Neapolitan noodles in a clams-tomato sauce make a serious gourmet meal in less than 30 minutes.
During my stay at Hattonchâtel castle in France, I managed to arrange a private tour of the largest dragées factory in Verdun, dragées Braquier.
This traditional butterflied grilled chicken from Tuscany uses a fresh herb paste and a lemon-oil baste to turn out the most delicious chicken.