![]() |
![]() |
![]() ![]() Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags ![]() Pigeon Pasta Pie
Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago. ![]() Sainte-Maure Goat Cheese Feuilleté
Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe. ![]() Paris 'Branché' Restaurants
Restaurants remain 'branché' only for a couple months in Paris. What happens after that? What is a branché restaurants anyway? And most importantly - how good is the food? ![]() Burning Snowman Cookies
My springerle cookies made with an antique wooden mold of the snowman being devoured by the Sun, bringing the rebirth of nature. Mighty fine pagan dessert. ![]() Tussilago Flowers Sorbet
Coltsfoot has been used for thousands of years to heal cough. French chef Marc Veyrat uses its flowers to make a delicious sorbet. ![]() Sicilian Watermelon Folly
Eleonora makes Gelo d'anguria, the cult Sicilian dessert, in her home on Mount Etna. ![]() Serious Fruitcake
Fruitcake extraordinaire prepared from Philippe Rochat's own recipe. ![]() Cauliflower Frittata
Delicious egg and cauliflower Mediterranean dish I cooked with my local vegetables, with an explosive finale! ![]() Triple Baked Rubharb Tart
A seriously delicious French rhubarb pie for the patient chef. ![]() Cholera Beats Cornish Pasty Any Day!
These Swiss Alpine pies 'cholera' taste infinitely better than Cornish Pasties but neither made it to the exclusive club of export-grade European food specialties. ![]() 2000-year-old Almond Cookie
Beautiful Italian Christmas sweet prepared from scratch using unshelled almonds, honey, lemon and bay leaves. A hit for the last 2000 years! ![]() Truffle-hunting in Paris
It is not easy to find a truffle worth the unreasonable asking price nowadays. I tried my luck at Terre de Truffe and La Maison de la Truffe in Paris. See how it works! ![]() Tuiles à l'orange Lenotre Baking Class
Back at the Lenôtre pastry school in Paris to make tuiles à l'orange - a smart tile-shaped flat cookie served with tea in gastronomic restaurants. ![]() Pasta for Dessert I
My painstaking preparation of homemade ricotta-filled raviolis in a honey-quince sweet white wine sauce was my first test of dessert pasta. ![]() Cocaine is cheaper than truffles this year
Nothing beats truffles but God knows how expensive they've become. |
«Your whole website feels like a heavy, classy coffee table book; something to show off to visitors.» A reader |