Rabbit Head Pasta
«For a country that wraps scraps and blood in pig and sheep guts, it
seems weird to me that so many are turned off by the parts that are the
farthest from the ass.»
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Listing articles 121 to 135 of all 249 articles  Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Swiss Pastry Factory
One of the most modern industrial pastry plants in Switzerland allowed me to spend a morning with them - with my camera. Feel like making 7000 Napoleons? Follow me in.  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.  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.  Montgomery's Cheddar
My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video.  Tea with Sir Hugh
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.  Molecular Gastronomy Seminar
I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.  Salama da sugo
This medieval Italian sausage from Ferrara nearly made me pass out.  I love meatballs!
Spaghetti with meatballs is the consumate Italian-American dish, but it doesn't exist as such in Italy. Here is how an Italian would cook it.  Cactus Sorbet
Amazing sorbet made from the fruits of the pear cactus, opuntia ficusindica.  Heaven is a Plate of Tortellini
If Adam and Eve renounced Heaven for an apple, what would they have given for a plate of tortellini?  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!  Hard Core Swiss Vacherin Cheese
Follow me as I wake up in the wee hours of the morning to see Swiss armailli make a unique cheese in a small chalet up the Gruyere Alps.  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!  A Sicilian Cookery Class on Mount Etna - Peperonata in Agrodolce
Sicily's top food authority let me into her kitchen on Mount Etna while she was preparing sweet-and-sour peppers.  Baba Ganouj on Hot Embers
Amazing Lebanese eggplant caviar roasted directly over hot embers and served with crispy lavash bread with toppings. |
Rabbit Head Pasta «For a country that wraps scraps and blood in pig and sheep guts, it seems weird to me that so many are turned off by the parts that are the farthest from the ass.» |