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Listing articles 31 to 45 of all 261 articles
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Hard-Boiled Swiss Jesus

The most popular dish around Lake Geneva is a mighty pork sausage religiously served over leek and potato papet. We call it a boutefas or a 'Jesus'.

Tussilago Flowers Sorbet

Coltsfoot has been used for thousands of years to heal cough. French chef Marc Veyrat uses its flowers to make a delicious sorbet.

Clam Juice Risotto

Nobody does it like the Italians, but under my patient tutelage you'll give a most convincing performance.

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!

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.

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.

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!

Cocaine is cheaper than truffles this year

Nothing beats truffles but God knows how expensive they've become.

2000-year-old Almond Cookie

Beautiful Italian Christmas sweet prepared from scratch using unshelled almonds, honey, lemon and bay leaves. A hit for the last 2000 years!

Triple Baked Rubharb Tart

A seriously delicious French rhubarb pie for the patient chef.

Sainte-Maure Goat Cheese Feuilleté

Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe.

Pigeon Pasta Pie

Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.

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?

Sicilian Watermelon Folly

Eleonora makes Gelo d'anguria, the cult Sicilian dessert, in her home on Mount Etna.

Cholera Beats Cornish Pasty Any Day!

These Swiss Alpine pies 'cholera' taste infinitely better than Cornish Pasties but neither made it to the exclusive club of export-grade European food specialties.

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