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Listing articles 46 to 60 of 162 articles found in category ‘Recipes’
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Quails in Wine Leaves Like the Romans

This recipes comes straight from Ancient Rome and has been cooked like this for 2000-odd years. Quails are stuffed with fresh figs, wrapped in wine leaves and grilled. Amazing.

Chestnut Flour Gnocchis

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

Freshly milled polenta sarda

In less than 5 minutes I transformed dry corn kernels into the most amazing fresh polenta, which I used to make polenta sarda. Spectacular!

Quail Egg Curry

Quail eggs in an amazingly delicate curry sauce.

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.

Schabziger Pasta

Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.

A Bread Fit For a King

Stuffing a bread with white truffles is not cheap, but boy is that good!

I like Small Fry

Who would think that eating fishes from head to toe would be so good?

Quails in Rosemary, Garlic and Red Wine Sauce

This quick and easy dish from the River Café will makes a lasting impression on any guest, and it takes only about 20 minutes to prepare.

Foie Gras Stuffed Corn-Fed Chicken

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

Moroccan Chicken Prune Tagine

Gorgeous decadent Moroccan dish, sweet, nutty and fragrant.

Pink Leg of Lamb

Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.

Tandoor-Roasted Pineapple Paneer Peppers Onion Salad

A spectacular warm salad from London Michelin-starred Tamarind restaurant. With some inside help and after a few disasters, I managed to make it at home!

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.

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Scottish Deep-Fried Candy Bar
«This is why there are no old 'Scots':»
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