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Listing articles 91 to 105 of all 261 articles
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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!

Beef Carrot Daube

Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it.

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.

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.

Swiss Apple Roesti (Video)

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

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.

Japanese Culinary Artifacts

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

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.

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.

The Battle of the Knoedel

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

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!

Baking naans in my tandoor

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

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!

Swiss Wine Tart

A sweet tart made from white wine and sugar, very popular around my parts.

Salama da sugo

This medieval Italian sausage from Ferrara nearly made me pass out.

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