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Listing articles 31 to 45 of 154 articles found in category ‘Recipes’
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Mont d'Or Vacherin Fondue with Black Truffles

  • By fx
  • on 20/02/2007
  • in Recipes
  • 14 comments

How can you get wrong with such good ingredients? Such a simple recipe? Well, I still don't understand, but wrong it went.

Pistachier at Lenôtre

  • By fx
  • on 20/02/2007
  • in Recipes
  • 13 comments

A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.

Foie Gras Stuffed Corn-Fed Chicken

  • By fx
  • on 26/02/2007
  • in Recipes
  • 9 comments

A simple yet impressive recipe by Hélène Darroze using some of the finest ingredients known to man.

Evian Chocolate Sorbet

  • By fx
  • on 05/03/2007
  • in Recipes
  • 11 comments

One of the simplest sorbet you can make and yet a memorable, intense chocolate delicacy with no sticky aftertaste.

I Made My Own Macaronis From Scratch

  • By fx
  • on 07/03/2007
  • in Recipes
  • 10 comments

How do they make the hole in the maccheroni? I had thought about it long and hard only to conclude you just can't make tubular pasta at home. I was wrong - see how I made my first batch of macaronis!

Roasted Vanilla-Caramel Pineapple

  • By fx
  • on 07/03/2007
  • in Recipes
  • 12 comments

This spectacular recipe by French pastry honcho Pierre Hermé is guaranteed to be the talk of the party.

Sainte-Maure Goat Cheese Feuilleté

  • By fx
  • on 12/03/2007
  • in Recipes
  • 8 comments

Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe.

Creamy Agliata Verde

  • By fx
  • on 12/03/2007
  • in Recipes
  • 7 comments

This traditional recipe from the confines of Italy and Switzerland brings together the delicious full fat creamy tomme with a unique Alpine herbal pesto.

Chestnut Flour Gnocchis

  • By fx
  • on 12/03/2007
  • in Recipes
  • 12 comments

Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.

The 300 Minute Egg Very Popular

  • By fx
  • on 12/03/2007
  • in Recipes
  • 61 comments

This traditional North African dish calls for roasting fresh eggs for 5 hours in a 100°C/212°F oven. The whites turn brown with a nutty flavor.

My Indian Butternut Squash Soup

  • By fx
  • on 16/03/2007
  • in Recipes
  • 14 comments

Fresh curry leaves, ginger and coconut milk turn this butternut squash soup into a gourmet treat.

Successful Gougères Popular

  • By fx
  • on 19/03/2007
  • in Recipes
  • 34 comments

These bloated crispy cheese balloons are so successful at parties you can't bake them fast enough. See how easy they are to make.

Black Squid Ink Rice

  • By fx
  • on 21/03/2007
  • in Recipes
  • 4 comments

This traditional poor man's paella makes for a stunning dish all dressed in black. Arroz Negro is one of the humble glories of Spanish cuisine.

Homemade Casarecce Pasta

  • By fx
  • on 21/03/2007
  • in Recipes
  • 8 comments

Just flour and water and my Kenwood Kitchen Machine with a new bronze die made for a wonderful evening.

Scandinavian Sour Cream Apple Pie

  • By fx
  • on 23/03/2007
  • in Recipes
  • 43 comments

This gorgeous, juicy vanilla-flavored apple pie is said to have been winning pie contests in the Midwest for decades. One of the first recipes I ever found on the web!

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Bigoli, Bigolaro, Bigolarist
«Mario Batali has a recipe for bigoli with duck ragu on the Food Network, but far more interesting is Bigoli, Bigolaro, Bigolarist, a blog post/article containing photographs and recipes at FXcuisine.com, a blog devoted to memorable food experiences … and far more interesting reading material than anything you can find on this humble blog! Wow. I’m gonna click over there right now …»
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