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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.
Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.
Fun with the tandoor on a rainy Sunday.
Delicious egg and cauliflower Mediterranean dish I cooked with my local vegetables, with an explosive finale!
Stuffing a bread with white truffles is not cheap, but boy is that good!
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.
Broccoli drowned in red wine like they will serve you in Catania, Sicily.
Dinner on a 100-year-old steamship on Lake Geneva by one of Switzerland's most famous chefs - complete with my behind-the-scenes visit of the kitchens.
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.
This recipe invented by Louis XV's mistress will not Enlighten your waist.
Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.
My painstaking preparation of homemade ricotta-filled raviolis in a honey-quince sweet white wine sauce was my first test of dessert pasta.
My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!
A simple yet impressive recipe by Hélène Darroze using some of the finest ingredients known to man.
Quail eggs in an amazingly delicate curry sauce.