Listing articles 46 to 60 of all 261 articles
Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags
A recipe of my own creation, very Italian nonetheless. Quickly prepared, this makes an ideal romantic dinner soaked with enough Cognac to guarantee the meal will meet a successful outcome! I even list a most exquisite & highly appropriate musical accompaniment.
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!
Fruitcake extraordinaire prepared from Philippe Rochat's own recipe.
Delicious egg and cauliflower Mediterranean dish I cooked with my local vegetables, with an explosive finale!
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.
Candied angelica stalks are sold in top French confectionery shops. This gorgeous plant has been used as a medicine and food for over 2000 years. Watch how you can use it to make a delicious pie.
My painstaking preparation of homemade ricotta-filled raviolis in a honey-quince sweet white wine sauce was my first test of dessert pasta.
Last weekend my friend John invited me to spend the day at his chalet in the Swiss Alps. We sledged down the fearsome 5-miles-long run and finished with cheese fondue.
My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!
Drinking whisky in the pub where men condemned to death had their last meal made me think about life, death and gluttony.
Broccoli drowned in red wine like they will serve you in Catania, Sicily.
Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.
Another dish with Eleonora in her kitchen near the Etna in Sicily - gorgeous veal meatballs wrapped in lemon-tree leaves and grilled.
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.
How can you get wrong with such good ingredients? Such a simple recipe? Well, I still don't understand, but wrong it went.