«Whoa! The photography is hard core food porn at its most seductive! I expect to see Bob Guccione mentioned as the producer.»
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Home >> RecipesListing articles 91 to 105 of 162 articles found in category ‘Recipes’  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  FXcuisine's Ragù Finto
My own version of the Neapolitan quick ragù. Ready in under 20 minutes it has a unique hit-me-back taste that will keep you coming and coming to the pot until none is left.  Jerk Tandoori Chicken
The super-strong jamaican jerk marinade is ideal for tandoori cooking.  Pasta con l'anatra - pasta in duck sauce
Using a whole duck to make pasta sauce is uncommon outside Italy.  FXcuisine's Date Chutney
A little Indian recipe of my own concoction - dates, raisins, onions, balsamic vinegar and port are simmered to make a luscious brown chutney.  I made my own raviolis
Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch.  Pistachier at Lenôtre
A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.  Swiss Alpine Gingerbreads
The most popular Swiss country fair cookie, Magenbrot, is a light gingerbread supposed to be a friend of the stomach. He is my friend too!  A Bread Fit For a King
Stuffing a bread with white truffles is not cheap, but boy is that good!  Italian Buckwheat Torta
A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!  Sicilian Almond Sorbet
The most delicate sorbet of them all, and you don't even need an ice-cream machine!  Asparagus like Green Peas
Delicious 19th century French dish - asparagus served like green peas. This was a favorite of Napoleon's Foreign Minister Talleyrand. Simple, healthy and thoroughly decadent.  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!  Zaletti - the Venetian Cookie
These simple Italian cookies, also called zalettini, use corn flour for crunchiness and color.  Pumpkin Gnocchis
After nearly 20 years of trials I finally succeeded in making these delicious gnocchis - my own personal culinary holy grail.  Foie Gras Stuffed Corn-Fed Chicken
A simple yet impressive recipe by Hélène Darroze using some of the finest ingredients known to man. |
«Whoa! The photography is hard core food porn at its most seductive! I expect to see Bob Guccione mentioned as the producer.» Garden Web |
