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Listing articles 196 to 210 of all 249 articles
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Nostradamus Cherry Jelly

  • By fx
  • on 04/08/2008
  • in Recipes
  • 28 comments

For my 200th article, I made cherry jelly from the recipe Nostradamus himself published in 1555.

Swiss Alps Cheesemaking Very Popular

My visit of a 8000'/2400m high cheesemaking chalet in the Swiss Alps where cheese is still made like 300 years ago - and not one tourist in sight!

Sicilian Watermelon Folly

  • By fx
  • on 12/08/2008
  • in Recipes
  • 26 comments

Eleonora makes Gelo d'anguria, the cult Sicilian dessert, in her home on Mount Etna.

Serious French Cottage Pie

  • By fx
  • on 15/08/2008
  • in Recipes
  • 55 comments

Hachis Parmentier is French confort food at its best - slowly prepared over 3 days. Spend 3 minutes to see how it's done.

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.

Real Hot Chocolate

  • By fx
  • on 22/08/2008
  • in Recipes
  • 76 comments

The ultimate hot chocolate is the simplest thing in the world - provided you have the right pot.

Pasta con i fagioli

  • By fx
  • on 25/08/2008
  • in Recipes
  • 42 comments

Homemade wholewheat spaghetti with a delicious beans ragu for a typical Tuscan peasant dish.

FXcuisine's Date Chutney

  • By fx
  • on 29/08/2008
  • in Recipes
  • 30 comments

A little Indian recipe of my own concoction - dates, raisins, onions, balsamic vinegar and port are simmered to make a luscious brown chutney.

French castle Expedition

A reader invited me to stay at his castle at Hattonchatel near Verdun in France. I went last week-end to cook extraordinary medieval dishes in the castle - see what's coming next in my 7-article-serie!

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. 

Ramadan Kebabs in Istanbul

A reader invited me in a neighborhood kebab house in Istanbul for the first night of Ramadan. After a short introduction, 50 pictures to take you through the whole meal from preparation to finish. Don't miss this!

Verdun Sugar Coated Almonds

During my stay at Hattonchâtel castle in France, I managed to arrange a private tour of the largest dragées factory in Verdun, dragées Braquier. 

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.

A Jam Fit for a Queen

The most expensive jam in the world is made in Bar-le-Duc from  red currants hand-seeded with a goose quill. Worth every penny!

Swiss Federal Fast Soup

Every year my uncle Harvey summons the family around a converted wash boiler where he cooks the most delicious soup. The occasion is Swiss Federal Fast Day, a national holiday in Switzerland. See how we cook 20 gallons of soup from start to finish.

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Bigoli, Bigolaro, Bigolarist
«Mario Batali has a recipe for bigoli with duck ragu on the Food Network, but far more interesting is Bigoli, Bigolaro, Bigolarist, a blog post/article containing photographs and recipes at FXcuisine.com, a blog devoted to memorable food experiences … and far more interesting reading material than anything you can find on this humble blog! Wow. I’m gonna click over there right now …»
Mangiare Bene

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