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Listing articles 91 to 105 of 162 articles found in category ‘Recipes’
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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.

Jerk Tandoori Chicken

The super-strong jamaican jerk marinade is ideal for tandoori cooking.

I made my own raviolis

Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch.

A Bread Fit For a King

Stuffing a bread with white truffles is not cheap, but boy is that good!

Pasta con l'anatra - pasta in duck sauce

Using a whole duck to make pasta sauce is uncommon outside Italy.

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.

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.

Italian Buckwheat Torta

A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!

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!

French Medieval Bread Fouées

This is hands-down the easiest great bread you can bake in a wood-fired oven. Trust the French - it takes no time to prepare, no hand kneading, no proving and it bakes in 120 seconds flat. Way tastier than pita.

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!

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.

Sicilian Almond Sorbet

The most delicate sorbet of them all, and you don't even need an ice-cream machine!

Foie Gras Stuffed Corn-Fed Chicken

A simple yet impressive recipe by Hélène Darroze using some of the finest ingredients known to man.

Pumpkin Gnocchis

After nearly 20 years of trials I finally succeeded in making these delicious gnocchis - my own personal culinary holy grail.

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«Part of what triggered this urge to cook for me was what has become one of my favorite websites: FX Cuisine, an endlessly entertaining roster of recipes shot step-by-step in beautiful, high-res photographs. If you like to cook, or even if you just like food, I would recommend spending about fifteen hours looking through every nook and cranny of the site, but for starters check out two of the recipes that most intrigue »
Charles Finch



Please follow me on Instagram for lots of new content every week!
Francois

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