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Serious gourmet traditional pumpkin risotto from Lombardy (Italy) anybody can cook in under 40 minutes.
Every year my uncle Harvey summons the family around a converted wash boiler where he cooks the most delicious soup. The occasion is Swiss Federal Fast Day, a national holiday in Switzerland. See how we cook 20 gallons of soup from start to finish.
My gorgeous, rich, spicy apple-quince chutney from a balsamico caramel base.
How I convinced Switzerland's top custom installer to come and fix my home cinema the next day with a promise of homemade maccheroni with real Neapolitan ragł.
I meet with a reader of FXcuisine in a series of historical London pubs while he feeds me tips about lesser known deep-fried British delicacies.
Extraordinary pre-starter offered in top French chef Alain Ducasse's restaurant in Provence - delicious crispy toasted bread with eggplant caviar and anchovy sauce. A resounding success! See how Ducasse makes it and you can do it at home too.
Shrimp shells are served as crispy appetizers in Japan. You can buy tiny dried whole crabs to use as peanuts. I was coerced into trying and will be back for more!
My day at Eataly, the biggest slow food grocery store in the world, just outside Torino, Italy.
One of the greatest desserts in Turkey is made with chicken breasts. It is based on an almond-and-chicken pudding once hugely popular in medieval Europe. See how it's made!
I was given a private tour of the Kuhn Rikon factory near Zurich, who makes some of the best cookware in the world.
If Adam and Eve renounced Heaven for an apple, what would they have given for a plate of tortellini?
Spaghetti with meatballs is the consumate Italian-American dish, but it doesn't exist as such in Italy. Here is how an Italian would cook it.
Hachis Parmentier is French confort food at its best - slowly prepared over 3 days. Spend 3 minutes to see how it's done.
The second most distinguished member of the holy trinity of Neapolitan pasta sauces is based on sausage leftovers and a lot of work.
A reader invited me to stay at his castle at Hattonchatel near Verdun in France. I went last week-end to cook extraordinary medieval dishes in the castle - see what's coming next in my 7-article-serie!