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Listing articles 151 to 165 of all 261 articles
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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.

Swiss Wine Tart

A sweet tart made from white wine and sugar, very popular around my parts.

Japanese Green Tea

I am back from Japan with a first article about green tea in Tokyo.

Snails Have Seven Lives at L'Escargot Montorgueil

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.

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.

Pasta for Dessert II : Chocolate Tagliatelle

A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.

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!

Baking naans in my tandoor

My search for the way to bake the very best naans in my home gas-heated tandoor.

Tony Soprano's Own Neapolitan Ragł

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.

Homemade Garganelli Pasta

Thanks to a tiny a garganelli comb ordered from Italy I was able to make these legendary hand-rolled penne. A treat!

Alpine Rabbit Stew

Gorgeous traditional Italian stewed rabbit in a fragrant sauce. Serve over polenta to forget any winter blues!

The Battle of the Knoedel

The story of a German secret weapon transformed into a delicious dish by the Italians.

A Jam Fit for a Queen

The most expensive jam in the world is made in Bar-le-Duc from  red currants hand-seeded with a goose quill. Worth every penny!

Toothless Nawab Kebab

In Lucknow, kebabs are meat patties delicately flavored with spices and fried in clarified butter on a large tray. Here is one so soft you don't need your teeth to eat it. Honest!

Beenleigh Blue Pasta

When I saw this cheese I immediately knew how to turn it into a pasta sauce fit for a King - with only two ingredients.

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Pizza Fritta - traditional Neapolitan deep-fried pizza
«Oh my goodness, this thing should come with a 10 day waiting period or a note from your physician saying that he has warned you that, if you do indeed eat a deep fried pizza, you will surely die.»
Rough Stock


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