total posts: 23
Traditional Swiss Vacherin Cheese from the cow to the cheese, made in a small shack in the Swiss Alps over a wood fire. Incredible!
Chicken for dessert is very popular in Istanbul nowadays. But this is only the present version of a medieval dish I cooked at Hattonchatel castle in France.
I cooked turnips and beetroots in the hot embers of the giant medieval fireplace at Hattonchâtel castle in France.
We cooked 20 gallons of Pea Soup with a giant farm-smoked ham for Swiss National Fast Day - not fasting for us!
Invited by a reader to a Ramadan night kebab in a neighborhood restaurant in Istanbul where we had every item on the menu.
The world's most expensive jam is made from hand-seeded red currants. See my interview with the man behind this 700-year-old product prepared with goose quills - once a favorite of Kings and Queens.
Sugar-almonds covered in edible gold and silver, from my private tour of the famous Braquier dragées-makers in Verdun, France.
Meet the bigolaro, a giant traditional spaghetti press from Veneto and Tuscany. Here I invited a couple friends to make their own bigoli with duck ragù. Heaven!
Nostradamus Cherry Jelly, from his recipe book published in 1555. The real deal.
Homemade macaronis and real NEAPOLITAN RAGU like Tony Soprano would eat. "His wife is so fat she must have ragù in her veins".
I LIKE SMALL FRY
Tiny little fishes deep fried and eaten from toe to tail. A delight enjoyed all over the world. Step-by-step pictures.
Huge article showing how farmhouse cheddar is made at Quicke's Farm in Devonshire, complete with seven 360° panoramas.
Bologna-style pigeons, tied with love and care in pancetta, sautÃ©ed with their livers and hearts and then simmered in vinegar. The green peas are cooked separately and added last. Served over toasted bread. Incredible!
Memorable pumpkin gnocchis, a traditional recipe from Padania where the delicate pumpkin flesh is mixed with crushed bitter amaretti cookies. This one is so good it will wake the dead!
Fresh herbs pounded with Alpine fresh cheese - a traditional recipe from the Aosta valley between Italy, France and my beloved Switzerland.
Homemade pistachio paste with mortar and pestle according to a recipe by Pierre HermÃ©, king of French pastry.
How to poach an egg like French chefs do nowadays - tie up the egg in a piece of plastic foil. Anti-cholesterol starter.
Italian Buckwheat Torta, a recipe from the confines of Italy and Austria which I made by milling by own buckwheat flour. Incredible!
Schabziger Pasta, made from a thousand-year-old Swiss cheese that will bring you back from the dead!
Pumpkin Risotto, a traditional recipe from Lumbardy, Italy, with crumbled amaretti cookies. Incredible!
Beef Carrot Daube. After 4 hours of gentle simmering, I remove the flavorings tied in a cotton cloth. What's inside? Shallots, herbs, spices and a calf foot.
Heaven is a plate of tortellini
Sicilian Tangerine Sorbet served in the hollowed and frozen tangerines, a very popular article on my blog FXcuisine.com