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Listing articles 226 to 240 of all 261 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Serious Fruitcake
Fruitcake extraordinaire prepared from Philippe Rochat's own recipe.  Cauliflower Frittata
Delicious egg and cauliflower Mediterranean dish I cooked with my local vegetables, with an explosive finale!  Burning Snowman Cookies
My springerle cookies made with an antique wooden mold of the snowman being devoured by the Sun, bringing the rebirth of nature. Mighty fine pagan dessert.  Processing shelling beans from my garden
Here is how I process my home grown beans.  Paris 'Branché' Restaurants
Restaurants remain 'branché' only for a couple months in Paris. What happens after that? What is a branché restaurants anyway? And most importantly - how good is the food?  Frying Eggplants like a Persian Mama
Very easy way of frying sliced eggplants in an oven with very little oil, yielding beautiful, tasty and very light eggplants with no effort.  Sainte-Maure Goat Cheese Feuilleté
Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe.  Khoresht-e Bademjan
Beautiful persian confort food with roasted eggplants and lamb in a fragrant, sweet and sour tomato sauce.  Pigeon Pasta Pie
Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.  The Chef is Naked
Most people seem to assume that celebrity chefs have great gastronomic restaurants. Not the case with Bocuse, apparently the King of the French Cuisine is naked.  Creamy Agliata Verde
This traditional recipe from the confines of Italy and Switzerland brings together the delicious full fat creamy tomme with a unique Alpine herbal pesto.  My Most Intriguing Pan
I brough back from the Spice Coast of Malabar this bronze 'unniappan' pan to cook banana-coconut fritters just like they do inKerala. Heavier than an anvil but a resounding success!  Spelt Pappardelle with Grouse Sauce
Homemade freshly-milled spelt flour noodles in a century-old sauce from a grouse that came with the feathers. Quite an experience!  Kampot Pepper Plantation
Adventure in a remote black pepper plantation run by a young Frenchman.  Japanese TV behind the scenes
Lots of fun shots including how to light stuff on location for good photo/video, more stuff about my new kitchen, some advice about dealing with TV people and more. |
«I read a lot of food blogs. Yours differ in so many ways. To me, the paasion for food comes from the passion for life; food is culture, researching, preparing,sharing food is to celebrate life.I like the way you live your life, things you experience,food you select and share. It has a lot of character in it.Congratulations.» Sedasuper |
