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A simple dish using gorgeous Swiss ingredients you can bring back from an Alpine vacation.
One of the simplest sorbet you can make and yet a memorable, intense chocolate delicacy with no sticky aftertaste.
This intriguing pasta roll turned into a resounding disaster. Can you make something out of it?
Aubergine spread cooked directly over hot embers - a hot and smokey traditional Indian recipe.
Amazing traditional shepherds' stew from Abruzzo with a sauce thickened with lemon, egg yolks and pecorino.
Beautiful French all-white classic fit to impress the most demanding mother-in-law.
Parmesan puff pastry can serve many purposes - here I tried simple poppy seeds crackers.
No need to be nuts about pepper to enjoy these amazing pepper-flavored gingerbreads. Hugely popular in my parts of the Alps!
If you are not afraid of deep-frying these gorgeous fritters are for you. They can be prepared in minutes and are great both for tea or breakfast.
This black truffle corn flour purée beats Robuchon's famous truffle potato purée any day. If you have the truffle, it's damn easy to make.
Roasting peppers directly in hot embers gives them an incomparable flavor.
I've never asked not to pay for my lunch in any restaurant. And yet two restaurants the same evening refused to let me pay for my meal while on vacation. How did this happen?
For those who thought vegetarian cuisine is light, here is a delicious epiphany, cooked with beans from my garden.
Gorgeous traditional French pie that would please any crowd in the Midwest too!
Very easy way of frying sliced eggplants in an oven with very little oil, yielding beautiful, tasty and very light eggplants with no effort.