Chestnut Pie like Pierre Hermé
«...best recipe I've ever found on any website»
Chowhound
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Listing articles 121 to 135 of all 249 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Cactus Sorbet
Amazing sorbet made from the fruits of the pear cactus, opuntia ficusindica.  I love meatballs!
Spaghetti with meatballs is the consumate Italian-American dish, but it doesn't exist as such in Italy. Here is how an Italian would cook it.  Salama da sugo
This medieval Italian sausage from Ferrara nearly made me pass out.  Molecular Gastronomy Seminar
I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.  Montgomery's Cheddar
My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video.  Tea with Sir Hugh
Last week I had tea with Sir Hugh and his lovely wife Gaynor in one of their favorite haunts in London - a uniquely British experience.  Serious French Cottage Pie
Hachis Parmentier is French confort food at its best - slowly prepared over 3 days. Spend 3 minutes to see how it's done.  Paris Truffle Dinners
Hoping the financial crisis will at least do something good and bring truffle prices down from their stratospheric heights, I show you how they eat truffles in Paris.  Swiss Pastry Factory
One of the most modern industrial pastry plants in Switzerland allowed me to spend a morning with them - with my camera. Feel like making 7000 Napoleons? Follow me in.  May I eat your shrimp shells?
Shrimp shells are served as crispy appetizers in Japan. You can buy tiny dried whole crabs to use as peanuts. I was coerced into trying and will be back for more!  Swiss Wine Tart
A sweet tart made from white wine and sugar, very popular around my parts.  Chicken for Dessert
One of the greatest desserts in Turkey is made with chicken breasts. It is based on an almond-and-chicken pudding once hugely popular in medieval Europe. See how it's made!  Behind the Scene at Alain Ducasse's
Extraordinary pre-starter offered in top French chef Alain Ducasse's restaurant in Provence - delicious crispy toasted bread with eggplant caviar and anchovy sauce. A resounding success! See how Ducasse makes it and you can do it at home too.  Nostradamus Cherry Jelly
For my 200th article, I made cherry jelly from the recipe Nostradamus himself published in 1555.  Quince Balsamico Chutney
My gorgeous, rich, spicy apple-quince chutney from a balsamico caramel base. |
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