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Listing articles 166 to 180 of all 261 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  President Mobutu's Own Brandy
How I bought President Mobutu's very own brandy stash made with fruits growing on his Swiss estate.  Sicilian Chocolate Lasagna
Savory lasagna in a chocolate meat sauce, a century old recipe from one aristocratic Sicilian family. Easy, quick, delicious and no, it doesn't taste funny.  Red-Hot Medieval Roots
I always wanted to cook root vegetables in hot embers but didn't have the required giant medieval hearth - until a month ago. See how we cooked turnips and beetroots from Hattonchâtel's moat garden in the castle's walk-in fireplace.  Dhal Makhani with homegrown beans
For those who thought vegetarian cuisine is light, here is a delicious epiphany, cooked with beans from my garden.  Bottarga Pasta
A dried Mediterranean caviar used by French and Italian chefs to flavor pasta or risotto, boutargue/botarga/botargo is a rare and expensive delicacy.  Halloween Pumpkin Risotto
Serious gourmet traditional pumpkin risotto from Lombardy (Italy) anybody can cook in under 40 minutes.  One for the road at The Last drop in Edinburgh
Drinking whisky in the pub where men condemned to death had their last meal made me think about life, death and gluttony.  Italian Buckwheat Torta
A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!  Decadent Baked Vacherin Cheese
Uber decadent personal baked Vacherin Mont d'Or, gorgeous creaminess topped with toasted walnuts, dried fruits soaked in sweet wine and apples sautéed in butter and honey.  Pistachier at Lenôtre
A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.  Pumpkin Gnocchis
After nearly 20 years of trials I finally succeeded in making these delicious gnocchis - my own personal culinary holy grail.  Foie Gras Stuffed Corn-Fed Chicken
A simple yet impressive recipe by Hélène Darroze using some of the finest ingredients known to man.  The Four Hour Lunch
Lunch with my father at the best restaurant in Switzerland - and beyond. Don't miss the exclusive behind-the-scenes 360 panorama of the kitchens!  Tandoor-Roasted Pineapple Paneer Peppers Onion Salad
A spectacular warm salad from London Michelin-starred Tamarind restaurant. With some inside help and after a few disasters, I managed to make it at home!  Swiss Knife Factory
My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains. |
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