Listing articles 16 to 30 of 46 articles with tag ‘Vegetarian’
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This baked eggplant pasta dish has been keeping client queuing at the door of Geneva's most successful popular Italian restaurant 15 years. Find out how you can milk the Sicilian cash cow for yourself.
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!
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 story of a German secret weapon transformed into a delicious dish by the Italians.
Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.
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.
My visit to the cult London cheese shop, selling no less than 57 types of British cheeses.
A robust Swiss soup based on Alp cheese and Fendant white wine to warm you up during the cold months.
My friend Therese enlisted my help to teach her son how to cook a healthy snack from scratch.
Sicily's top food authority let me into her kitchen on Mount Etna while she was preparing sweet-and-sour peppers.
Amazing Lebanese eggplant caviar roasted directly over hot embers and served with crispy lavash bread with toppings.
Serious gourmet traditional pumpkin risotto from Lombardy (Italy) anybody can cook in under 40 minutes.
Last week I had tea with Sir Hugh and his lovely wife Gaynor in one of their favorite haunts in London - a uniquely British experience.
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.
A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!