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Listing articles 166 to 180 of all 261 articles  Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Baking naans in my tandoor
My search for the way to bake the very best naans in my home gas-heated tandoor.  Beef Carrot Daube
Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it.  Italian Alpine Buckwheat Pasta Pizzocheri
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!  Swiss Wine Tart
A sweet tart made from white wine and sugar, very popular around my parts.  Pizzaiolo del Presidente - Napoli's Most Famous Pizzeria
Eat like a president for 5 Euros in one of Napoli's most famous pizzeria.  French Blanc-Manger
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.  Dandelion Syrup
Dandelion, the humble but ubiquitous golden flower is turned into a syrup and jam in the Alps. Here is how my grandma did it.  The Battle of the Knoedel
The story of a German secret weapon transformed into a delicious dish by the Italians.  The Passion of the Boar
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!  Osaka Crab Extravaganza
This crab dinner in Osaka had the highest dollar-to-calorie ratio I had in my entire life - but entirely worth it.  Pear, Walnut and Gorgonzola Bruschetta
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.  Neal's Yard Dairy
My visit to the cult London cheese shop, selling no less than 57 types of British cheeses.  Medieval Hypocras at Hattonchâtel
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.  Shopping for Arcane Ingredients and Cookware in Paris
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.  Poutine Will Keep You Warm Throughout Winter
A Canadian stop on my tour of world street foods of dietary interest. |
Swiss Alps Cheesemaking «Today, I came across a wonderful set of photos [...] by the very talented photographer François-Xavier. He travels and photographs and writes about food. His photos are so rich and varied and do that thing that amazing photographers do of capturing the moment and the feeling of that moment just perfectly. They have a painterly feel almost like a still life which somehow seems so appropriate for showing people working with food using methods they love.» FUCheese |
