Listing articles 46 to 60 of all 249 articles
Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags
Broccoli drowned in red wine like they will serve you in Catania, Sicily.
My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!
How can you get wrong with such good ingredients? Such a simple recipe? Well, I still don't understand, but wrong it went.
This recipes comes straight from Ancient Rome and has been cooked like this for 2000-odd years. Quails are stuffed with fresh figs, wrapped in wine leaves and grilled. Amazing.
Delicious 19th century French dish - asparagus served like green peas. This was a favorite of Napoleon's Foreign Minister Talleyrand. Simple, healthy and thoroughly decadent.
Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.
Fun with the tandoor on a rainy Sunday.
Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.
In less than 5 minutes I transformed dry corn kernels into the most amazing fresh polenta, which I used to make polenta sarda. Spectacular!
A spectacular warm salad from London Michelin-starred Tamarind restaurant. With some inside help and after a few disasters, I managed to make it at home!
This quick and easy dish from the River Café will makes a lasting impression on any guest, and it takes only about 20 minutes to prepare.
A memorable meal at one of the most spectacular restaurants in Paris, located in the Gare de Lyon train station.
Gerard Perse, one of the most important men in the Bordeaux wine industry, took me on a three-hour tour of Château Pavie in St Emilion. See for yourself how this man turned a failing château into one of the most prized wines in the region. Complete with many pictures and my 360° panorama of the huge limestone cellar and exclusive heart-to-heart interview with Perse.
Stuffing a bread with white truffles is not cheap, but boy is that good!
My visit of Quicke's Dairy in Devonshire, the largest of the nine remaining producers of real farmhouse cheddar, or how to produce world class traditional cheddar on a large scale.