Scottish Deep-Fried Candy Bar
«Why don't they just inject a pound of lard straight into their veins?»
Beer Guts & Receding Hair
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Listing articles 91 to 105 of all 261 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Pizzaiolo del Presidente - Napoli's Most Famous Pizzeria
Eat like a president for 5 Euros in one of Napoli's most famous pizzeria.  French Blanc-Manger
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.  Foie Gras Terrine (Video)
Learn how to make a foie gras terrine from scratch in only 12 minutes.  Pumpkin Sauce Penne
This gorgeous pasta in pumpkin sauce is one of my 10 best pasta recipes. Very seasonal, beautiful colors and a great taste that combines browned onions and parmesan with a touch of nutmeg. A winner!  Italian Alpine Buckwheat Pasta Pizzocheri
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!  Beef Carrot Daube
Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it.  Swiss Wine Tart
A sweet tart made from white wine and sugar, very popular around my parts.  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.  Baking naans in my tandoor
My search for the way to bake the very best naans in my home gas-heated tandoor.  A Jam Fit for a Queen
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!  Beenleigh Blue Pasta
When I saw this cheese I immediately knew how to turn it into a pasta sauce fit for a King - with only two ingredients.  Swiss Apple Roesti (Video)
Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.  Ultimate Speck
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.  Japanese Culinary Artifacts
A glimpse at the motley cornucopia of Japanese cookware and confectionery I brought back from my last trip.  Hard Core Swiss Vacherin Cheese
Follow me as I wake up in the wee hours of the morning to see Swiss armailli make a unique cheese in a small chalet up the Gruyere Alps. |
Scottish Deep-Fried Candy Bar «Why don't they just inject a pound of lard straight into their veins?» Beer Guts & Receding Hair |
