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Listing articles 91 to 105 of all 261 articles
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A Night at Jeema-El-Fna

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.

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. 

Japanese Culinary Artifacts

A glimpse at the motley cornucopia of Japanese cookware and confectionery I brought back from my last trip.

Ultimate Speck

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.

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.

Swiss Apple Roesti (Video)

Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.

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.

Pistachio Ice Cream From Scratch

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!

Tony Soprano's Own Neapolitan Ragù

How my friend Pasquale came to eat my Maccheroni al ragù 'like in Napoli' and fix my media room so that I could watch the Sopranos.

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!

The Battle of the Knoedel

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

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.

Baking naans in my tandoor

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

Alpine Rabbit Stew

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

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«Part of what triggered this urge to cook for me was what has become one of my favorite websites: FX Cuisine, an endlessly entertaining roster of recipes shot step-by-step in beautiful, high-res photographs. If you like to cook, or even if you just like food, I would recommend spending about fifteen hours looking through every nook and cranny of the site, but for starters check out two of the recipes that most intrigue »
Charles Finch


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