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Broccoli drowned in red wine like they will serve you in Catania, Sicily.
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.
How can you get wrong with such good ingredients? Such a simple recipe? Well, I still don't understand, but wrong it went.
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!
In less than 5 minutes I transformed dry corn kernels into the most amazing fresh polenta, which I used to make polenta sarda. Spectacular!
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.
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.
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!
Quail eggs in an amazingly delicate curry sauce.
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.
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.