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Pistachier at Len˘tre

  • By fx
  • on 20/02/2007
  • in Recipes

A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.

Sicilian Almond Sorbet

  • By fx
  • on 26/10/2007
  • in Recipes

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

FXcuisine's Date Chutney

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

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

Primeval Tyrolian Cheese

Graukńse is the closest offspring of the first cheese ever made. It is so strong you can actually raise the dead by placing piece under the deceased's nose. Follow me to Valle Aurina in SŘdtyrol to see how it's made at the farm.á

Kouign Amann

  • By fx
  • on 26/11/2006
  • in Recipes

A most amazing pastry based on flour, sugar and a lot of butter. A definite calorie bomb but so good you would not believe.

The Road to Hell Is Paved With Truffles

My Parmesan-White Truffle sauce's hit-me-back flavor turned me into a truffle-hunting pig worthy of a glutton in Hieronymus Bosch's Hell.

Jerk Tandoori Chicken

  • By fx
  • on 02/10/2006
  • in Recipes

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

I made my own raviolis

  • By fx
  • on 04/12/2007
  • in Recipes

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

Arab Lamb Ossobuco

  • By fx
  • on 02/05/2007
  • in Recipes

An incredible festive 7-layers dish with lamb shanks, ground beef over rice. Delicious but quite involved if you're alone in the kitchen!

Red-Hot Medieval Roots

I always wanted to cook root vegetables in hot embers but didn't have the required giant medieval hearth - until a month ago. See how we cooked turnips and beetroots from HattonchÔtel's moat garden in the castle's walk-in fireplace.

Swiss Cheese Fritters

  • By fx
  • on 11/12/2007
  • in Recipes

The mighty Beignets de Vinzel is a cult dish from the Swiss coast of Lake Geneva. It would fit nicely into the Scottish Diet.

Pasta con l'anatra - pasta in duck sauce

  • By fx
  • on 09/10/2006
  • in Recipes

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

FXcuisine's Rag¨ Finto

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

My own version of the Neapolitan quick rag¨. 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.

Swiss Knife Factory

My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.

Bring Out The Falsomagro

  • By fx
  • on 24/04/2008
  • in Recipes

There is more than meets the eye to this cult Sicilian Sunday roast - a stunning highlight of any family meal.

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