Listing articles 61 to 75 of all 249 articles
Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags
How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle.
Starting with raw pistachios from Istanbul, I made delicious pistachio ice cream from scratch using directions from French pastry chef honcho Pierre Hermé. Nothing like industrial ice cream!
I had this memorable terrine at Saprien, the restaurant in Sauternes, France, home of Château d'Yquem. See how it's done - quite spectacular!
Probably the best soup in the world, provided you get the key ingredient - a smoked ham bone.
Uber-cult baked Sicilian pasta very rarely seen outside the island. Eating it off your computer screen is calorie-free.
My largest and most unusual pasta-making accessory, the bigolaro, made 28 fat spaghettis, called bigoli, each as long as the room. Served with the traditional duck ragù, this made my guests very happy despite the fact they had to make their own pasta.
A reader invited me in a neighborhood kebab house in Istanbul for the first night of Ramadan. After a short introduction, 50 pictures to take you through the whole meal from preparation to finish. Don't miss this!
How I learned how to make pigeon pastilla, one of the most elegant dishes in moroccan cuisine.
Learn how to make a foie gras terrine from scratch in only 12 minutes.
Homemade wholewheat spaghetti with a delicious beans ragu for a typical Tuscan peasant dish.
My visit of the largest traditional food fair in the world in Torino, Italy.
This unusual curry turns bland watermelons into a spectacular and quickly prepared original and authentic Indian curry.
This traditional poor man's paella makes for a stunning dish all dressed in black. Arroz Negro is one of the humble glories of Spanish cuisine.
This gorgeous, juicy vanilla-flavored apple pie is said to have been winning pie contests in the Midwest for decades. One of the first recipes I ever found on the web!
A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.