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Listing articles 91 to 105 of 162 articles found in category ‘Recipes’
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Michelin-Starred Strawberry Sorbet

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.

Baba Ganouj on Hot Embers

Amazing Lebanese eggplant caviar roasted directly over hot embers and served with crispy lavash bread with toppings.

Slow Food Organic Rice Krispies Treat

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

Strawberry Risotto

Serious risotto from the king of modern Italian cookbooks - Il Cucchiaio d'argento. It contains strawberries for a surprising but successful and now well established match.

Chestnut Pie like Pierre Hermé

The most sophisticated chestnut pie in the world.

Cheese and Wine Soup

A robust Swiss soup based on Alp cheese and Fendant white wine to warm you up during the cold months.

My First Video

For my first video I show you how to bake a simple but original and highly colorful cake using French almonds with a long pedigree: praslines.

Pasta for Dessert II : Chocolate Tagliatelle

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

Swiss Wine Tart

A sweet tart made from white wine and sugar, very popular around my parts.

I Made My Own Macaronis From Scratch

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!

Alpine Rabbit Stew

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

Toothless Nawab Kebab

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!

The Battle of the Knoedel

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

Pistachio Ice Cream From Scratch

Starting with raw pistachios from Istanbul, I made delicious pistachio ice cream from scratch using directions from French pastry chef honcho Pierre Hermé. Nothing like industrial ice cream!

Beenleigh Blue Pasta

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

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Scottish Deep-Fried Candy Bar
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