Listing articles 136 to 150 of all 261 articles
Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags
I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.
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.
For my 200th article, I made cherry jelly from the recipe Nostradamus himself published in 1555.
Amazing Lebanese eggplant caviar roasted directly over hot embers and served with crispy lavash bread with toppings.
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.
My visit to a must-see bookstore in London beloved by foodies from all over the world.
Last week I had tea with Sir Hugh and his lovely wife Gaynor in one of their favorite haunts in London - a uniquely British experience.
My doctor just sent me the cholesterol bill for this quarter. Apparently I have already had all I needed for the whole year. I followed his advice to eat more vegetables by preparing these amazing avocadoes in béarnaise sauce with a poached egg.
My friend Therese enlisted my help to teach her son how to cook a healthy snack from scratch.
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.
Learn how to make the very best strawberry sorbet you will ever taste exactly like they do at one of the world's top restaurants, Philippe Rochat in Switzerland. Read my interview of chef Rochat where he tells which strawberry to use for this sorbet.
A robust Swiss soup based on Alp cheese and Fendant white wine to warm you up during the cold months.
The most sophisticated chestnut pie in the world.
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.
This medieval Italian sausage from Ferrara nearly made me pass out.