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A Sicilian Cookery Class on Mount Etna - Peperonata in Agrodolce

Sicily's top food authority let me into her kitchen on Mount Etna while she was preparing sweet-and-sour peppers.

Pasta for the Sopranos

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 ragů.

Chicken for Dessert

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!

Swiss Federal Fast Soup

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.

Swiss Alps Ricotta

See how we make sérac, 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.

Heaven is a Plate of Tortellini

If Adam and Eve renounced Heaven for an apple, what would they have given for a plate of tortellini?

Serious French Cottage Pie

Hachis Parmentier is French confort food at its best - slowly prepared over 3 days. Spend 3 minutes to see how it's done.

London Pub Informant

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.

French castle Expedition

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!

The Five Hundred Dollar Pot

I was given a private tour of the Kuhn Rikon factory near Zurich, who makes some of the best cookware in the world.

Nostradamus Cherry Jelly

For my 200th article, I made cherry jelly from the recipe Nostradamus himself published in 1555.

A night at the Liboson

A memorable fondue in an over-the-top dungeon chalet straight out of a Hammer film. Our host, Paul du Marchie, has been building an architectural fantasy in the middle of the woods for the last 50 years. Dont' miss my eight 360° panoramas!

May I eat your shrimp shells?

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!

Swiss Pastry Factory

One of the most modern industrial pastry plants in Switzerland allowed me to spend a morning with them - with my camera. Feel like making 7000 Napoleons? Follow me in.

Molecular Gastronomy Seminar

I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.

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