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The huge Jeema El Fna square in central Marrakesh turns into the largest open air restaurant in the world as soon as the sun sets.
A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.
Dandelion, the humble but ubiquitous golden flower is turned into a syrup and jam in the Alps. Here is how my grandma did it.
Thanks to a tiny a garganelli comb ordered from Italy I was able to make these legendary hand-rolled penne. A treat!
Traditional buckwheat noodles from the Italian Alps with cabbage and Fontina cheese. I made them from scratch with my own freshly milled buckwheat flour. Hard core pasta!
I bought a whole head of Stilton and soaked it in the finest Port wine for a most memorable drinking session.
Eat like a president for 5 Euros in one of Napoli's most famous pizzeria.
Learn how to make a foie gras terrine from scratch in only 12 minutes.
This unusual curry turns bland watermelons into a spectacular and quickly prepared original and authentic Indian curry.
I had eaten these dumplings only once, when I was 12, but boy did they make an impression! Such a rich combination of gorgeous juicy sweet prunes covered in a soft potato-based simmered dough.
How I learned how to make pigeon pastilla, one of the most elegant dishes in moroccan cuisine.
This traditional poor man's paella makes for a stunning dish all dressed in black. Arroz Negro is one of the humble glories of Spanish cuisine.
This gorgeous, juicy vanilla-flavored apple pie is said to have been winning pie contests in the Midwest for decades. One of the first recipes I ever found on the web!
Starting with raw pistachios from Istanbul, I made delicious pistachio ice cream from scratch using directions from French pastry chef honcho Pierre Hermé. Nothing like industrial ice cream!
My largest and most unusual pasta-making accessory, the bigolaro, made 28 fat spaghettis, called bigoli, each as long as the room. Served with the traditional duck ragů, this made my guests very happy despite the fact they had to make their own pasta.