Listing articles 121 to 135 of all 259 articles
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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.
Shrimp shells are served as crispy appetizers in Japan. You can buy tiny dried whole crabs to use as peanuts. I was coerced into trying and will be back for more!
One of the greatest desserts in Turkey is made with chicken breasts. It is based on an almond-and-chicken pudding once hugely popular in medieval Europe. See how it's made!
The second most distinguished member of the holy trinity of Neapolitan pasta sauces is based on sausage leftovers and a lot of work.
If Adam and Eve renounced Heaven for an apple, what would they have given for a plate of tortellini?
Hachis Parmentier is French confort food at its best - slowly prepared over 3 days. Spend 3 minutes to see how it's done.
Extraordinary pre-starter offered in top French chef Alain Ducasse's restaurant in Provence - delicious crispy toasted bread with eggplant caviar and anchovy sauce. A resounding success! See how Ducasse makes it and you can do it at home too.
My day at Eataly, the biggest slow food grocery store in the world, just outside Torino, Italy.
I was given a private tour of the Kuhn Rikon factory near Zurich, who makes some of the best cookware in the world.
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!
Amazing sorbet made from the fruits of the pear cactus, opuntia ficusindica.
For my 200th article, I made cherry jelly from the recipe Nostradamus himself published in 1555.
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.
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.
Sicily's top food authority let me into her kitchen on Mount Etna while she was preparing sweet-and-sour peppers.