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

  • By fx
  • on 15/09/2008
  • in Recipes
  • 45 comments

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

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!

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.

Medieval Hypocras at Hattonchâtel

  • By fx
  • on 04/09/2008
  • in Recipes
  • 34 comments

Hypocras was the most popular drink at parties and banquets in the Middle Ages. See how we made a gallon of it in Hattonchatel castle in France using the original spices they used back then. 

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!

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.

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.

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!

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.

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.

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.

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.

Pistachio Ice Cream From Scratch

  • By fx
  • on 14/06/2007
  • in Recipes
  • 11 comments

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!

Foie Gras Terrine (Video)

  • By fx
  • on 23/12/2008
  • in Recipes
  • 108 comments

Learn how to make a foie gras terrine from scratch in only 12 minutes.

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