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Listing articles 136 to 150 of all 261 articles
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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?

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.

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.

Quince Balsamico Chutney

My gorgeous, rich, spicy apple-quince chutney from a balsamico caramel base.

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.

Tsukiji Wholesale Fish Market in Tokyo

Probably the largest fish market in the world. My visit of the first market of 2006 - at 4AM.

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!

I love meatballs!

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.

Sicilian Cartwheel Driver Pasta

Delicious authentically Sicilian pasta and an excuse to tackle the intriguing Caciocavallo, the king of Sicilian cheeses.

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.

Cactus Sorbet

Amazing sorbet made from the fruits of the pear cactus, opuntia ficusindica.

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.

Neapolitan Genovese Pasta Sauce

The second most distinguished member of the holy trinity of Neapolitan pasta sauces is based on sausage leftovers and a lot of work.

Homemade Casarecce Pasta

Just flour and water and my Kenwood Kitchen Machine with a new bronze die made for a wonderful evening.

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