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

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!

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.

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.

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!

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.

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.

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.

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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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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