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![]() ![]() Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags ![]() Japanese Culinary Artifacts
A glimpse at the motley cornucopia of Japanese cookware and confectionery I brought back from my last trip. ![]() 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. ![]() 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. ![]() 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. ![]() Salama da sugo
This medieval Italian sausage from Ferrara nearly made me pass out. ![]() 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! ![]() Toothless Nawab Kebab
In Lucknow, kebabs are meat patties delicately flavored with spices and fried in clarified butter on a large tray. Here is one so soft you don't need your teeth to eat it. Honest! ![]() 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. ![]() A night at the Liboson
A memorable fondue in an over-the-top dungeon chalet straight out of a Hammer film. Our host, Paul du Marchie, has been building an architectural fantasy in the middle of the woods for the last 50 years. Dont' miss my eight 360° panoramas! ![]() French castle Expedition
A reader invited me to stay at his castle at Hattonchatel near Verdun in France. I went last week-end to cook extraordinary medieval dishes in the castle - see what's coming next in my 7-article-serie! ![]() 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! ![]() Cheese and Wine Soup
A robust Swiss soup based on Alp cheese and Fendant white wine to warm you up during the cold months. ![]() Japanese Green Tea
I am back from Japan with a first article about green tea in Tokyo. ![]() Pasta for the Sopranos
How I convinced Switzerland's top custom installer to come and fix my home cinema the next day with a promise of homemade maccheroni with real Neapolitan ragł. ![]() 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. |
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