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Listing articles 1 to 15 of 19 articles with tag ‘Seriously Slow Food’
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Mother-in-Law Veal Blanquette

  • By fx
  • on 16/05/2008
  • in Recipes
  •  comments

Beautiful French all-white classic fit to impress the most demanding mother-in-law.

2000-year-old Almond Cookie

  • By fx
  • on 18/12/2007
  • in Recipes
  •  comments

Beautiful Italian Christmas sweet prepared from scratch using unshelled almonds, honey, lemon and bay leaves. A hit for the last 2000 years!

Pink Leg of Lamb

  • By fx
  • on 20/06/2008
  • in Recipes
  •  comments

Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.

Serious French Cottage Pie

  • By fx
  • on 15/08/2008
  • in Recipes
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Hachis Parmentier is French confort food at its best - slowly prepared over 3 days. Spend 3 minutes to see how it's done.

Anti Cholesterol Vegetarian Starter

  • By fx
  • on 14/04/2008
  • in Recipes
  •  comments

My doctor just sent me the cholesterol bill for this quarter. Apparently I have already had all I needed for the whole year. I followed his advice to eat more vegetables by preparing these amazing avocadoes in béarnaise sauce with a poached egg.

Salama da sugo

This medieval Italian sausage from Ferrara nearly made me pass out.

Ultimate Speck

Proper Speck, a cult Tyrolian dried and smoked pork meat, can only be found in a narrow corner of Val d'Ultimo, in Italy. Probably the best dried meat on earth, and you can't really buy it. But let me show you how it's made.

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!

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.

Bigoli, Bigolaro, Bigolarist

My largest and most unusual pasta-making accessory, the bigolaro, made 28 fat spaghettis, called bigoli, each as long as the room. Served with the traditional duck ragù, this made my guests very happy despite the fact they had to make their own pasta.

Beef Carrot Daube

  • By fx
  • on 10/12/2007
  • in Recipes
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Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it.

Proper Pea Soup

  • By fx
  • on 01/07/2008
  • in Recipes
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Probably the best soup in the world, provided you get the key ingredient - a smoked ham bone.

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!

Priest-stranglers in Neapolitan Meat Sauce Popular

  • By fx
  • on 30/01/2007
  • in Recipes
  •  comments

These gnocchis served in the cult Napolitan ragù sauce would be a world-famous dish if they didn't take 7 hours to cook.

Lasagna From Scratch Popular

  • By fx
  • on 29/02/2008
  • in Recipes
  •  comments

One of the most memorable pasta ever - lasagne bolognese made from flour, eggs and sweat!

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