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Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.
Hypocras was the most popular drink at parties and banquets in the Middle Ages. See how we made a gallon of it in Hattonchatel castle in France using the original spices they used back then.
This crab dinner in Osaka had the highest dollar-to-calorie ratio I had in my entire life - but entirely worth it.
A glimpse at the motley cornucopia of Japanese cookware and confectionery I brought back from my last trip.
This extraordinary French sweet almond jelly must be the best food that survived the Middle Ages. My final and most tasty dish in the Hattonchatel castle serie.
This traditional garnished grilled bread is Italian cuisine at its best. Utter simplicity based on excellent ingredients, around a time tested formula. Food for the gods.
Italian comfort food on steroids. Only Italians love pasta enough to stuff it with such plain ingredients as a potatoes. Right they are, these make for a highly refined dish - and very affordable.
The huge Jeema El Fna square in central Marrakesh turns into the largest open air restaurant in the world as soon as the sun sets.
My visit to the cult London cheese shop, selling no less than 57 types of British cheeses.
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!
The more you cook, the more you encounter recipes that call for ingredients you just can't find anywhere. You also realize that some culinary operations would be a whole lot easier with the proper tool. Well, if you're in Paris, here is where to go.
We roasted a whole boar on woodfire at Hattonchâtel castle in France for a memorable medieval banquet. See how it's done, from start to finish. Not for the faint of heart!
Learn how to make a foie gras terrine from scratch in only 12 minutes.
A Canadian stop on my tour of world street foods of dietary interest.
Dandelion, the humble but ubiquitous golden flower is turned into a syrup and jam in the Alps. Here is how my grandma did it.