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Listing articles 121 to 135 of all 261 articles  Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Rabbit Head Pasta
Traditional pasta sauce, much loved in some parts of Italy. Don't do this at home. Only a head case would eat it.  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.  Chestnut Pie like Pierre Hermé
The most sophisticated chestnut pie in the world.  Lucknow Edible Silver Foil
Edible sterling silver foil decorates Indian food at weddings. Here is how they make it in Lucknow and how you can use it on a leg of lamb to eat like a Nawab.  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.  Tea with Sir Hugh
Last week I had tea with Sir Hugh and his lovely wife Gaynor in one of their favorite haunts in London - a uniquely British experience.  Cardamom Plantation Visit
My private tour of Captain Matthew's spice plantation in the Nilgiri hills on the Indian Spice Coast. A veritable Cockaigne - no spice or fruit that doesn't grow there.  Slow Food Organic Rice Krispies Treat
My friend Therese enlisted my help to teach her son how to cook a healthy snack from scratch.  Strawberry Risotto
Serious risotto from the king of modern Italian cookbooks - Il Cucchiaio d'argento. It contains strawberries for a surprising but successful and now well established match.  Michelin-Starred Strawberry Sorbet
Learn how to make the very best strawberry sorbet you will ever taste exactly like they do at one of the world's top restaurants, Philippe Rochat in Switzerland. Read my interview of chef Rochat where he tells which strawberry to use for this sorbet.  Sicilian Cartwheel Driver Pasta
Delicious authentically Sicilian pasta and an excuse to tackle the intriguing Caciocavallo, the king of Sicilian cheeses.  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?  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.  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.  Tsukiji Wholesale Fish Market in Tokyo
Probably the largest fish market in the world. My visit of the first market of 2006 - at 4AM. |
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