Home >> RecipesListing articles 1 to 15 of 162 articles found in category ‘Recipes’ Oldest articles first. Sort by: Popularity ¦ Date ¦ Tags Arancini, the cult Sicilian dish Popular
These glorified deep-fried stuffed rice croquettes are a cult sicilian dish celebrated in a recent best-selling Italian novel. Now that's Chicken Tandoori Very Popular
Make chicken tandoori better than any Indian restaurant - just watch me. Bubble gum ice cream Popular
This ice cream by Alain Ducasse is flavoured by the king of the French bubble-gums, the Malabar. Cactus Sorbet
Amazing sorbet made from the fruits of the pear cactus, opuntia ficusindica. Jerk Tandoori Chicken
The super-strong jamaican jerk marinade is ideal for tandoori cooking. Cocaine is cheaper than truffles this year
Nothing beats truffles but God knows how expensive they've become. Pasta con l'anatra - pasta in duck sauce
Using a whole duck to make pasta sauce is uncommon outside Italy. My Boyhood's Hungarian Plum Dumplings
I had eaten these dumplings only once, when I was 12, but boy did they make an impression! Such a rich combination of gorgeous juicy sweet prunes covered in a soft potato-based simmered dough. Kouign Amann
A most amazing pastry based on flour, sugar and a lot of butter. A definite calorie bomb but so good you would not believe. Pasta for Dessert I
My painstaking preparation of homemade ricotta-filled raviolis in a honey-quince sweet white wine sauce was my first test of dessert pasta. Quince Balsamico Chutney
My gorgeous, rich, spicy apple-quince chutney from a balsamico caramel base. Pasta for Dessert II : Chocolate Tagliatelle
A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream. Homemade Orgeat Syrup (French Barley Water) Popular
Orgeat syrup is a gorgeous almond elmulsion that will turn any water into a fragrant milky refreshing beverage. Black Truffle Soufflé
How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle. |
Swiss Alps Cheesemaking «Today, I came across a wonderful set of photos [...] by the very talented photographer François-Xavier. He travels and photographs and writes about food. His photos are so rich and varied and do that thing that amazing photographers do of capturing the moment and the feeling of that moment just perfectly. They have a painterly feel almost like a still life which somehow seems so appropriate for showing people working with food using methods they love.» FUCheese |