Listing articles 151 to 165 of all 249 articles
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The story of a German secret weapon transformed into a delicious dish by the Italians.
When I saw this cheese I immediately knew how to turn it into a pasta sauce fit for a King - with only two ingredients.
This crab dinner in Osaka had the highest dollar-to-calorie ratio I had in my entire life - but entirely worth it.
A glimpse at the motley cornucopia of Japanese cookware and confectionery I brought back from my last trip.
Gorgeous traditional Italian stewed rabbit in a fragrant sauce. Serve over polenta to forget any winter blues!
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!
This extraordinary French sweet almond jelly must be the best food that survived the Middle Ages. My final and most tasty dish in the Hattonchatel castle serie.
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!
Italian comfort food on steroids. Only Italians love pasta enough to stuff it with such plain ingredients as a potatoes. Right they are, these make for a highly refined dish - and very affordable.
A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.
We roasted a whole boar on woodfire at Hattonchâtel castle in France for a memorable medieval banquet. See how it's done, from start to finish. Not for the faint of heart!
Thanks to a tiny a garganelli comb ordered from Italy I was able to make these legendary hand-rolled penne. A treat!
This traditional garnished grilled bread is Italian cuisine at its best. Utter simplicity based on excellent ingredients, around a time tested formula. Food for the gods.
The more you cook, the more you encounter recipes that call for ingredients you just can't find anywhere. You also realize that some culinary operations would be a whole lot easier with the proper tool. Well, if you're in Paris, here is where to go.
Dandelion, the humble but ubiquitous golden flower is turned into a syrup and jam in the Alps. Here is how my grandma did it.