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A robust Swiss soup based on Alp cheese and Fendant white wine to warm you up during the cold months.
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.
My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video.
Learn how to make the very best strawberry sorbet you will ever taste exactly like they do at one of the world's top restaurants, Philippe Rochat in Switzerland. Read my interview of chef Rochat where he tells which strawberry to use for this sorbet.
A sweet tart made from white wine and sugar, very popular around my parts.
I am back from Japan with a first article about green tea in Tokyo.
Serious risotto from the king of modern Italian cookbooks - Il Cucchiaio d'argento. It contains strawberries for a surprising but successful and now well established match.
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!
My search for the way to bake the very best naans in my home gas-heated tandoor.
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.
Just how many lives does a snail have? Seven, at L'Escargot Montorgueil, Paris' premier snail restaurant, where your shell might have served many guests.
Proper Speck, a cult Tyrolian dried and smoked pork meat, can only be found in a narrow corner of Val d'Ultimo, in Italy. Probably the best dried meat on earth, and you can't really buy it. But let me show you how it's made.
How my friend Pasquale came to eat my Maccheroni al ragł 'like in Napoli' and fix my media room so that I could watch the Sopranos.
My visit to the cult London cheese shop, selling no less than 57 types of British cheeses.
Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.