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Listing articles 76 to 90 of all 261 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Marrakech Cooking Class
How I learned how to make pigeon pastilla, one of the most elegant dishes in moroccan cuisine.  Indian Watermelon Curry
This unusual curry turns bland watermelons into a spectacular and quickly prepared original and authentic Indian curry.  Bigoli, Bigolaro, Bigolarist
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 ragù, this made my guests very happy despite the fact they had to make their own pasta.  Potato Raviolis
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.  Black Squid Ink Rice
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.  Proper French Crêpes
Getting great-tasting, paper-thin French crêpes is possible at home, but only if you get the proper cookware and know how to use it. Let me show you!  Poutine Will Keep You Warm Throughout Winter
A Canadian stop on my tour of world street foods of dietary interest.  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.  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.  Neal's Yard Dairy
My visit to the cult London cheese shop, selling no less than 57 types of British cheeses.  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.  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!  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 Passion of the Boar «Without the fine work of Mr. FX, some of us would die without ever having seen a senescent castle dog barking at a gutted corpse of wild boar that dangles head-down from the stone wall, blood dropping among windstrewn flower petals and dust.» After Cheese Comes Nothing |
