All about Men and the women who love them!
Le Fouquet’s the chic Paris brasserie that was burned during the Yellow Vest protests in March has been restored and will reopen in time for Bastille Day.
Find out how to make these delicious gruyere beignet appetisers courtesy of two Michelin starred chef Stéphane Décotterd.
Check out part 2 of our Michelin Chefs Cook Tomatoes series featuring recipes by chefs Raymond Blanc, Gordon Ramsay, Jose Andres and Diego Guerrero.
Paris chefs will escape the heat of Paris this summer and set up in the South of France.
The inaugural edition of the 50 best vineyards in the world has been announced, totalling 17 countries. Find out if your favorite grape made the grade.
Andrew Zimmern doesn’t trust crowdsourcing recommendation sites when looking for a hidden gem to eat in when visiting a city, he has some tips on how to do it.
After the renown of its pintxos and the consolidation of inventive cuisine, the main gastronomic city of the Basque Country now lives a new and effervescence.The most foolproof way to make baked potatoes! Fluffy, fork-tender insides with super golden, crisp skin in just half the time!
Sometimes I ask myself, what can’t the Instant Pot do?
They can basically do anything and everything, making your life so much easier, especially when it can “bake” potatoes in just 15 minutes.
I’m dead serious. All you have to do is pierce your potatoes 5-7 times with a fork, throw it into your IP (using the metal trivet) and let it pressure cook for just 14 minutes to be exact.
There’s no babysitting, no rotating of pans, no fuss here.
Just let it release pressure naturally – then slice open your potatoes and add on all your butter, salt and pepper. You can also load them up with cheese, bacon and chives.
It’s completely up to you but you really can’t go wrong either way. Because you just baked your potatoes in 15 minutes.
The most foolproof way to make baked potatoes! Fluffy, fork-tender insides with super golden, crisp skin in just half the time!
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After ten years, the Venetian landscape gets the UNESCO title. A recognition of the historical-cultural value of human work in the wine-growing area.
Food writer Maya Kerthyasa is endeavouring to record Bali’s huge array of culinary traditions before they disappear: “Food here is considered like a religion”.