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The second most distinguished member of the holy trinity of Neapolitan pasta sauces is based on sausage leftovers and a lot of work.
Amazing sorbet made from the fruits of the pear cactus, opuntia ficusindica.
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!
My visit to a must-see bookstore in London beloved by foodies from all over the world.
The most sophisticated chestnut pie in 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.
I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.
This medieval Italian sausage from Ferrara nearly made me pass out.
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.
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.
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.
Sicily's top food authority let me into her kitchen on Mount Etna while she was preparing sweet-and-sour peppers.
My friend Therese enlisted my help to teach her son how to cook a healthy snack from scratch.
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.