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Gorgeous decadent Moroccan dish, sweet, nutty and fragrant.
The most delicate sorbet of them all, and you don't even need an ice-cream machine!
A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.
These simple Italian cookies, also called zalettini, use corn flour for crunchiness and color.
A little Indian recipe of my own concoction - dates, raisins, onions, balsamic vinegar and port are simmered to make a luscious brown chutney.
I always wanted to cook root vegetables in hot embers but didn't have the required giant medieval hearth - until a month ago. See how we cooked turnips and beetroots from HattonchÔtel's moat garden in the castle's walk-in fireplace.
The super-strong jamaican jerk marinade is ideal for tandoori cooking.
My Parmesan-White Truffle sauce's hit-me-back flavor turned me into a truffle-hunting pig worthy of a glutton in Hieronymus Bosch's Hell.
Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch.
See how we make sÚrac, the Swiss ricotta, up in the Swiss Alps and learn about about Swiss cheese botanics with a field trip to see what the cows graze up there.
A most amazing pastry based on flour, sugar and a lot of butter. A definite calorie bomb but so good you would not believe.
My own version of the Neapolitan quick rag¨. Ready in under 20 minutes it has a unique hit-me-back taste that will keep you coming and coming to the pot until none is left.
An incredible festive 7-layers dish with lamb shanks, ground beef over rice. Delicious but quite involved if you're alone in the kitchen!
How I bought President Mobutu's very own brandy stash made with fruits growing on his Swiss estate.
My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.