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Listing articles 91 to 105 of 154 articles found in category ‘Recipes’

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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!

Slow Food Organic Rice Krispies Treat

By fx
on 06/10/2008
in Recipes
65 comments

My friend Therese enlisted my help to teach her son how to cook a healthy snack from scratch.

Swiss Apple Roesti (Video)

By fx
on 02/04/2009
in Recipes
178 comments

Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.

The Battle of the Knoedel

By fx
on 19/08/2008
in Recipes
41 comments

The story of a German secret weapon transformed into a delicious dish by the Italians.

Michelin-Starred Strawberry Sorbet

By fx
on 05/09/2007
in Recipes
6 comments

Learn how to make the very best strawberry sorbet you will ever taste exactly like they do at one of the world's top restaurants, Philippe Rochat in Switzerland. Read my interview of chef Rochat where he tells which strawberry to use for this sorbet.

Beenleigh Blue Pasta

By fx
on 23/03/2009
in Recipes
115 comments

When I saw this cheese I immediately knew how to turn it into a pasta sauce fit for a King - with only two ingredients.

Toothless Nawab Kebab

By fx
on 18/02/2008
in Recipes
34 comments

In Lucknow, kebabs are meat patties delicately flavored with spices and fried in clarified butter on a large tray. Here is one so soft you don't need your teeth to eat it. Honest!

Potato Raviolis

By fx
on 29/09/2008
in Recipes
48 comments

Italian comfort food on steroids. Only Italians love pasta enough to stuff it with such plain ingredients as a potatoes. Right they are, these make for a highly refined dish - and very affordable.

French Blanc-Manger

By fx
on 16/10/2008
in Recipes
43 comments

This extraordinary French sweet almond jelly must be the best food that survived the Middle Ages. My final and most tasty dish in the Hattonchatel castle serie.

Dandelion Syrup

By fx
on 19/04/2007
in Recipes
42 comments

Dandelion, the humble but ubiquitous golden flower is turned into a syrup and jam in the Alps. Here is how my grandma did it.

Sicilian Cash Cow

By fx
on 10/08/2007
in Recipes
20 comments

This baked eggplant pasta dish has been keeping client queuing at the door of Geneva's most successful popular Italian restaurant 15 years. Find out how you can milk the Sicilian cash cow for yourself.

Pear, Walnut and Gorgonzola Bruschetta

By fx
on 10/11/2008
in Recipes
63 comments

This traditional garnished grilled bread is Italian cuisine at its best. Utter simplicity based on excellent ingredients, around a time tested formula. Food for the gods.

Alpine Rabbit Stew

By fx
on 16/01/2008
in Recipes
62 comments

Gorgeous traditional Italian stewed rabbit in a fragrant sauce. Serve over polenta to forget any winter blues!

Pasta for Dessert II : Chocolate Tagliatelle

By fx
on 04/12/2006
in Recipes
15 comments

A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.

Italian Alpine Buckwheat Pasta Pizzocheri

By fx
on 24/05/2007
in Recipes
36 comments

Traditional buckwheat noodles from the Italian Alps with cabbage and Fontina cheese. I made them from scratch with my own freshly milled buckwheat flour. Hard core pasta!

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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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