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Listing articles 1 to 15 of 44 articles with tag ‘French cuisine’
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Proper French Crêpes

  • By fx
  • on 13/02/2009
  • in Recipes
  •  comments

Getting great-tasting, paper-thin French crêpes is possible at home, but only if you get the proper cookware and know how to use it. Let me show you!

Foie Gras Terrine (Video)

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

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

My First Video

  • By fx
  • on 17/12/2008
  • in Recipes
  •  comments

For my first video I show you how to bake a simple but original and highly colorful cake using French almonds with a long pedigree: praslines.

Paris Truffle Dinners

Hoping the financial crisis will at least do something good and bring truffle prices down from their stratospheric heights, I show you how they eat truffles in Paris.

French Blanc-Manger

  • By fx
  • on 16/10/2008
  • in Recipes
  •  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.

Chicken for Dessert

One of the greatest desserts in Turkey is made with chicken breasts. It is based on an almond-and-chicken pudding once hugely popular in medieval Europe. See how it's made!

The Passion of the Boar

We roasted a whole boar on woodfire at Hattonchâtel castle in France for a memorable medieval banquet. See how it's done, from start to finish. Not for the faint of heart!

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 Hattonchâtel's moat garden in the castle's walk-in fireplace.

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. 

Serious French Cottage Pie

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

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

Nostradamus Cherry Jelly

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

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

Triple Baked Rubharb Tart

  • By fx
  • on 28/07/2008
  • in Recipes
  •  comments

A seriously delicious French rhubarb pie for the patient chef.

Aioli - Mediterranean Garlic Sauce Very Popular

  • By fx
  • on 07/07/2008
  • in Recipes
  •  comments

One of the most addictive sauces in the world, aïoli is made all over the Mediterranean. See how to do it the old-fashioned way.

Normandy Apple Pie

  • By fx
  • on 27/06/2008
  • in Recipes
  •  comments

Juicy traditional French apple tart from Normandy.

Rhubarb Strawberry Tiramisù

  • By fx
  • on 10/06/2008
  • in Recipes
  •  comments

One of my most successful summer desserts.

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