Listing articles 1 to 15 of 19 articles with tag ‘Seriously Unusual’
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Coltsfoot has been used for thousands of years to heal cough. French chef Marc Veyrat uses its flowers to make a delicious sorbet.
Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.
Drinking whisky in the pub where men condemned to death had their last meal made me think about life, death and gluttony.
Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.
Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.
Traditional pasta sauce, much loved in some parts of Italy. Don't do this at home. Only a head case would eat it.
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!
I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.
Edible sterling silver foil decorates Indian food at weddings. Here is how they make it in Lucknow and how you can use it on a leg of lamb to eat like a Nawab.
This medieval Italian sausage from Ferrara nearly made me pass out.
Serious risotto from the king of modern Italian cookbooks - Il Cucchiaio d'argento. It contains strawberries for a surprising but successful and now well established match.
A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.
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!
This unusual curry turns bland watermelons into a spectacular and quickly prepared original and authentic Indian curry.
How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle.