Listing articles 76 to 90 of all 261 articles
Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags
My visit of the largest sugar factory in Switzerland. Walk in as a beet and exit as a thousand sugar cubes - a life-changing experience.
Traditional buckwheat noodles from the Italian Alps with cabbage and Fontina cheese. I made them from scratch with my own freshly milled buckwheat flour. Hard core pasta!
My visit to the cult London cheese shop, selling no less than 57 types of British cheeses.
Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it.
Dandelion, the humble but ubiquitous golden flower is turned into a syrup and jam in the Alps. Here is how my grandma did it.
This unusual curry turns bland watermelons into a spectacular and quickly prepared original and authentic Indian curry.
How I learned how to make pigeon pastilla, one of the most elegant dishes in moroccan cuisine.
Italian comfort food on steroids. Only Italians love pasta enough to stuff it with such plain ingredients as a potatoes. Right they are, these make for a highly refined dish - and very affordable.
Learn how to make a foie gras terrine from scratch in only 12 minutes.
A Canadian stop on my tour of world street foods of dietary interest.
We roasted a whole boar on woodfire at Hattonchâtel castle in France for a memorable medieval banquet. See how it's done, from start to finish. Not for the faint of heart!
The more you cook, the more you encounter recipes that call for ingredients you just can't find anywhere. You also realize that some culinary operations would be a whole lot easier with the proper tool. Well, if you're in Paris, here is where to go.
This traditional garnished grilled bread is Italian cuisine at its best. Utter simplicity based on excellent ingredients, around a time tested formula. Food for the gods.
The huge Jeema El Fna square in central Marrakesh turns into the largest open air restaurant in the world as soon as the sun sets.
This crab dinner in Osaka had the highest dollar-to-calorie ratio I had in my entire life - but entirely worth it.