It was in 1946, when the war in Europe had hardly ended and Venice was still under the control of the Allied armies, that I first poked my nose through the doors of Harry's Bar in Venice. I was young, rather shy, and extremely unworldly, and I did not know what to expect. From the outside the place hardly looked like a bar, occupying as it did an elegant building like a little palazzo. The frosted glass of its windows made it difficult to peer inside. I had heard tales of vast prices and an excr ...

It was in 1946, when the war in Europe had hardly ended and Venice was still under the control of the Allied armies, that I first poked my nose through the doors of Harry's Bar in Venice. I was young, rather shy, and extremely unworldly, and I did not know what to expect. From the outside the place hardly looked like a bar, occupying as it did an elegant building like a little palazzo. The frosted glass of its windows made it difficult to peer inside. I had heard tales of vast prices and an excr ...

An enchanting location between the sea and the Place du Casino, outstanding service, amazing wine-cellars... There are some truly exceptional palaces - the type of which legends are made. The Hôtel de Paris is one of them. Built in 1864 using the very best materials of the period, in this new millennium the Hôtel de Paris continues to symbolise the same fine art of hospitality. 187 rooms, 75 suites and junior suites and one presidential suite. 3 restaurants : the Louis XV-Alain ...

Discover all the majestic palace, Hotel Imperial, located on the magnificent Ring Boulevard has to offer. Built in 1863, the sumptuous Hotel Imperial was originally the Vienna residence of the Prince of Württemberg. Transformed into a hotel for the world exhibition in 1873, Hotel Imperial showcases the 19th century romance of Vienna with pristine marble, hand carved statues, and spectacular crystal chandeliers. Named one of the "Best of the Best" and one of the "Top 75 Reso ...

This is the best Chili I have ever made. It comes from  Cooks.com The best way to make a great pot of chili, and to keep the arguments down, is to use a big, heavy pot. It should be so heavy that you can hardly lift it onto the stove. A thin pot allows the burner heat to pass right through the pot bottom and into the chili, too fast. The temperature flucuates of the burner will get away from you and if you turn your back for a second too long, the good stuff at the bottom of the pot wi ...