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Hypocras was the most popular drink at parties and banquets in the Middle Ages. See how we made a gallon of it in Hattonchatel castle in France using the original spices they used back then.
A glimpse at the motley cornucopia of Japanese cookware and confectionery I brought back from my last trip.
This extraordinary French sweet almond jelly must be the best food that survived the Middle Ages. My final and most tasty dish in the Hattonchatel castle serie.
Proper Speck, a cult Tyrolian dried and smoked pork meat, can only be found in a narrow corner of Val d'Ultimo, in Italy. Probably the best dried meat on earth, and you can't really buy it. But let me show you how it's made.
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!
Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.
When I saw this cheese I immediately knew how to turn it into a pasta sauce fit for a King - with only two ingredients.
The most expensive jam in the world is made in Bar-le-Duc from red currants hand-seeded with a goose quill. Worth every penny!
In Lucknow, kebabs are meat patties delicately flavored with spices and fried in clarified butter on a large tray. Here is one so soft you don't need your teeth to eat it. Honest!
How my friend Pasquale came to eat my Maccheroni al ragù 'like in Napoli' and fix my media room so that I could watch the Sopranos.
The story of a German secret weapon transformed into a delicious dish by the Italians.
Gorgeous traditional Italian stewed rabbit in a fragrant sauce. Serve over polenta to forget any winter blues!
My search for the way to bake the very best naans in my home gas-heated tandoor.
How do they make the hole in the maccheroni? I had thought about it long and hard only to conclude you just can't make tubular pasta at home. I was wrong - see how I made my first batch of macaronis!
My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video.