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Home >> RecipesListing articles 46 to 60 of 154 articles found in category ‘Recipes’  Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Chestnut Flour Gnocchis
Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.  Asparagus à la Pompadour
This recipe invented by Louis XV's mistress will not Enlighten your waist.  I like Small Fry
Who would think that eating fishes from head to toe would be so good?  Fish Börek like at Balikçi Sabahattin
Balikçi Sabahattin, one of Istanbul's top fish restaurant, makes an amazing fish börek. I managed to get the recipe and make it at home.  Foie Gras Stuffed Corn-Fed Chicken
A simple yet impressive recipe by Hélène Darroze using some of the finest ingredients known to man.  Swiss Alpine Gingerbreads
The most popular Swiss country fair cookie, Magenbrot, is a light gingerbread supposed to be a friend of the stomach. He is my friend too!  Pink Leg of Lamb
Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.  Pasta Cooked Like a Risotto
This gorgeous traditional orecchiette-with-broccoli recipe is a staple on my table. The pasta is cooked with the sauce, a unique process much favored by French chef Alain Ducasse.  Pumpkin Gnocchis
After nearly 20 years of trials I finally succeeded in making these delicious gnocchis - my own personal culinary holy grail.  Italian Buckwheat Torta
A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!  Sicilian Almond Sorbet
The most delicate sorbet of them all, and you don't even need an ice-cream machine!  Moroccan Chicken Prune Tagine
Gorgeous decadent Moroccan dish, sweet, nutty and fragrant.  Pistachier at Lenôtre
A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.  FXcuisine's Date Chutney
A little Indian recipe of my own concoction - dates, raisins, onions, balsamic vinegar and port are simmered to make a luscious brown chutney.  Zaletti - the Venetian Cookie
These simple Italian cookies, also called zalettini, use corn flour for crunchiness and color. |
«François-Xavier (FX) shares "memorable food experiences" from the depths of Italy to the high Alpine pastures of the Swiss Alps. His passion for gastronomy exudes in his timeless images, detailed articles and spectacular recipes.» Months of Edible Celebrations |