Listing articles 151 to 165 of all 261 articles
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Successful buckwheat pancakes in 7 secrets. I make them with home milled buckwheat flour for extra taste but you can use bought flour. Probably the simplest dish on FXcuisine!
Broccoli drowned in red wine like they will serve you in Catania, Sicily.
Lunch with my father at the best restaurant in Switzerland - and beyond. Don't miss the exclusive behind-the-scenes 360 panorama of the kitchens!
The most popular dish around Lake Geneva is a mighty pork sausage religiously served over leek and potato papet. We call it a boutefas or a 'Jesus'.
Traditional pasta sauce, much loved in some parts of Italy. Don't do this at home. Only a head case would eat it.
A memorable meal at one of the most spectacular restaurants in Paris, located in the Gare de Lyon train station.
A Canadian stop on my tour of world street foods of dietary interest.
Edible sterling silver foil decorates Indian food at weddings. Here is how they make it in Lucknow and how you can use it on a leg of lamb to eat like a Nawab.
Extraordinary sorbet served in the shell for a spectacular dessert suited for the calorie conscious vegetarian and the truffle-eating epicure alike. With no cooking and no ice cream machine required, this is an offer I can't refuse.
I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.
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.
Fruitcake extraordinaire prepared from Philippe Rochat's own recipe.
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.
My springerle cookies made with an antique wooden mold of the snowman being devoured by the Sun, bringing the rebirth of nature. Mighty fine pagan dessert.
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.