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Snails Have Seven Lives at L'Escargot Montorgueil

Just how many lives does a snail have? Seven, at L'Escargot Montorgueil, Paris' premier snail restaurant, where your shell might have served many guests.

Zaletti - the Venetian Cookie

  • By fx
  • on 30/03/2007
  • in Recipes
  • 7 comments

These simple Italian cookies, also called zalettini, use corn flour for crunchiness and color.

Devil's Chicken

  • By fx
  • on 26/03/2007
  • in Recipes
  • 25 comments

This traditional butterflied grilled chicken from Tuscany uses a fresh herb paste and a lemon-oil baste to turn out the most delicious chicken.

Making Your Own Meringues Popular

  • By fx
  • on 26/03/2007
  • in Recipes
  • 54 comments

Meringue is the most obvious pastry to bake when you have too many egg whites, and yet many home chefs are frightened to try homemade meringues. See how easy they are if you go by the book.

Scandinavian Sour Cream Apple Pie

  • By fx
  • on 23/03/2007
  • in Recipes
  • 43 comments

This gorgeous, juicy vanilla-flavored apple pie is said to have been winning pie contests in the Midwest for decades. One of the first recipes I ever found on the web!

Homemade Casarecce Pasta

  • By fx
  • on 21/03/2007
  • in Recipes
  • 8 comments

Just flour and water and my Kenwood Kitchen Machine with a new bronze die made for a wonderful evening.

Black Squid Ink Rice

  • By fx
  • on 21/03/2007
  • in Recipes
  • 4 comments

This traditional poor man's paella makes for a stunning dish all dressed in black. Arroz Negro is one of the humble glories of Spanish cuisine.

Successful Gougères Popular

  • By fx
  • on 19/03/2007
  • in Recipes
  • 34 comments

These bloated crispy cheese balloons are so successful at parties you can't bake them fast enough. See how easy they are to make.

My Indian Butternut Squash Soup

  • By fx
  • on 16/03/2007
  • in Recipes
  • 14 comments

Fresh curry leaves, ginger and coconut milk turn this butternut squash soup into a gourmet treat.

The 300 Minute Egg Very Popular

  • By fx
  • on 12/03/2007
  • in Recipes
  • 61 comments

This traditional North African dish calls for roasting fresh eggs for 5 hours in a 100°C/212°F oven. The whites turn brown with a nutty flavor.

Chestnut Flour Gnocchis

  • By fx
  • on 12/03/2007
  • in Recipes
  • 12 comments

Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.

Creamy Agliata Verde

  • By fx
  • on 12/03/2007
  • in Recipes
  • 7 comments

This traditional recipe from the confines of Italy and Switzerland brings together the delicious full fat creamy tomme with a unique Alpine herbal pesto.

Sainte-Maure Goat Cheese Feuilleté

  • By fx
  • on 12/03/2007
  • in Recipes
  • 8 comments

Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe.

Roasted Vanilla-Caramel Pineapple

  • By fx
  • on 07/03/2007
  • in Recipes
  • 12 comments

This spectacular recipe by French pastry honcho Pierre Hermé is guaranteed to be the talk of the party.

I Made My Own Macaronis From Scratch

  • By fx
  • on 07/03/2007
  • in Recipes
  • 10 comments

How do they make the hole in the maccheroni? I had thought about it long and hard only to conclude you just can't make tubular pasta at home. I was wrong - see how I made my first batch of macaronis!

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