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Candied angelica stalks are sold in top French confectionery shops. This gorgeous plant has been used as a medicine and food for over 2000 years. Watch how you can use it to make a delicious pie.
Back at the Lenôtre pastry school in Paris to make tuiles à l'orange - a smart tile-shaped flat cookie served with tea in gastronomic restaurants.
Delicious egg and cauliflower Mediterranean dish I cooked with my local vegetables, with an explosive finale!
A recipe of my own creation, very Italian nonetheless. Quickly prepared, this makes an ideal romantic dinner soaked with enough Cognac to guarantee the meal will meet a successful outcome! I even list a most exquisite & highly appropriate musical accompaniment.
Fruitcake extraordinaire prepared from Philippe Rochat's own recipe.
It is not easy to find a truffle worth the unreasonable asking price nowadays. I tried my luck at Terre de Truffe and La Maison de la Truffe in Paris. See how it works!
These Swiss Alpine pies 'cholera' taste infinitely better than Cornish Pasties but neither made it to the exclusive club of export-grade European food specialties.
Eleonora makes Gelo d'anguria, the cult Sicilian dessert, in her home on Mount Etna.
This is hands-down the easiest great bread you can bake in a wood-fired oven. Trust the French - it takes no time to prepare, no hand kneading, no proving and it bakes in 120 seconds flat. Way tastier than pita.
Restaurants remain 'branché' only for a couple months in Paris. What happens after that? What is a branché restaurants anyway? And most importantly - how good is the food?
Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.
Beautiful Italian Christmas sweet prepared from scratch using unshelled almonds, honey, lemon and bay leaves. A hit for the last 2000 years!
Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe.
A seriously delicious French rhubarb pie for the patient chef.
Nothing beats truffles but God knows how expensive they've become.