«Whoa! The photography is hard core food porn at its most seductive! I expect to see Bob Guccione mentioned as the producer.»
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Listing articles 166 to 180 of all 261 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Pasta con l'anatra - pasta in duck sauce
Using a whole duck to make pasta sauce is uncommon outside Italy.  Red-Hot Medieval Roots
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 Hattonchâtel's moat garden in the castle's walk-in fireplace.  I made my own raviolis
Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch.  Jerk Tandoori Chicken
The super-strong jamaican jerk marinade is ideal for tandoori cooking.  The Road to Hell Is Paved With Truffles
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.  FXcuisine's Date Chutney
A little Indian recipe of my own concoction - dates, raisins, onions, balsamic vinegar and port are simmered to make a luscious brown chutney.  Swiss Steamer Dining
Dinner on a 100-year-old steamship on Lake Geneva by one of Switzerland's most famous chefs - complete with my behind-the-scenes visit of the kitchens.  Sicilian Almond Sorbet
The most delicate sorbet of them all, and you don't even need an ice-cream machine!  Swiss Alpine Gingerbreads
The most popular Swiss country fair cookie, Magenbrot, is a light gingerbread supposed to be a friend of the stomach. He is my friend too!  Pistachier at Lenôtre
A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.  The Four Hour Lunch
Lunch with my father at the best restaurant in Switzerland - and beyond. Don't miss the exclusive behind-the-scenes 360 panorama of the kitchens!  Kouign Amann
A most amazing pastry based on flour, sugar and a lot of butter. A definite calorie bomb but so good you would not believe.  Italian Buckwheat Torta
A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!  Asparagus like Green Peas
Delicious 19th century French dish - asparagus served like green peas. This was a favorite of Napoleon's Foreign Minister Talleyrand. Simple, healthy and thoroughly decadent.  Zaletti - the Venetian Cookie
These simple Italian cookies, also called zalettini, use corn flour for crunchiness and color. |
«Whoa! The photography is hard core food porn at its most seductive! I expect to see Bob Guccione mentioned as the producer.» Garden Web |