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![]() ![]() Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags ![]() Snails Have Seven Lives at L'Escargot Montorgueil
Just how many lives does a snail have? Seven, at L'Escargot Montorgueil, Paris' premier snail restaurant, where your shell might have served many guests. ![]() 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. ![]() My First Video
For my first video I show you how to bake a simple but original and highly colorful cake using French almonds with a long pedigree: praslines. ![]() I Made My Own Macaronis From Scratch
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! ![]() Japanese Green Tea
I am back from Japan with a first article about green tea in Tokyo. ![]() Pistachio Ice Cream From Scratch
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! ![]() Baba Ganouj on Hot Embers
Amazing Lebanese eggplant caviar roasted directly over hot embers and served with crispy lavash bread with toppings. ![]() Cheese and Wine Soup
A robust Swiss soup based on Alp cheese and Fendant white wine to warm you up during the cold months. ![]() Homemade Garganelli Pasta
Thanks to a tiny a garganelli comb ordered from Italy I was able to make these legendary hand-rolled penne. A treat! ![]() Alpine Rabbit Stew
Gorgeous traditional Italian stewed rabbit in a fragrant sauce. Serve over polenta to forget any winter blues! ![]() 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. ![]() Pasta for Dessert II : Chocolate Tagliatelle
A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream. ![]() 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. ![]() 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! ![]() Eataly - Slow Food Superstore
My day at Eataly, the biggest slow food grocery store in the world, just outside Torino, Italy. |
«Definitely a must-see site.» Eating the world |