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Listing articles 16 to 30 of 162 articles found in category ‘Recipes’
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Clam Juice Risotto

Nobody does it like the Italians, but under my patient tutelage you'll give a most convincing performance.

Hard-Boiled Swiss Jesus

The most popular dish around Lake Geneva is a mighty pork sausage religiously served over leek and potato papet. We call it a boutefas or a 'Jesus'.

My Most Intriguing Pan

I brough back from the Spice Coast of Malabar this bronze 'unniappan' pan to cook banana-coconut fritters just like they do inKerala. Heavier than an anvil but a resounding success!

Spelt Pappardelle with Grouse Sauce

Homemade freshly-milled spelt flour noodles in a century-old sauce from a grouse that came with the feathers. Quite an experience!

Pigeon Pasta Pie

Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.

Creamy Agliata Verde

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

Sainte-Maure Goat Cheese Feuilleté

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

Cauliflower Frittata

Delicious egg and cauliflower Mediterranean dish I cooked with my local vegetables, with an explosive finale!

Serious Fruitcake

Fruitcake extraordinaire prepared from Philippe Rochat's own recipe.

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.

Swiss Chard Pkhali

These lovely little sides dishes will adorn your table like flowers in a spring meadow. They are so pretty guests will hesitate to eat them!

Chestnut Flour Gnocchis

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

Papardelle in Sicilian Walnut Meat Sauce

My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!

Sicilian Drowned Broccoli

Broccoli drowned in red wine like they will serve you in Catania, Sicily.

Burning Snowman Cookies

My springerle cookies made with an antique wooden mold of the snowman being devoured by the Sun, bringing the rebirth of nature. Mighty fine pagan dessert.

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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



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Francois

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