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Listing articles 196 to 210 of all 249 articles
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Evian Chocolate Sorbet

  • By fx
  • on 05/03/2007
  • in Recipes
  • 11 comments

One of the simplest sorbet you can make and yet a memorable, intense chocolate delicacy with no sticky aftertaste.

Foie Gras Stuffed Corn-Fed Chicken

  • By fx
  • on 26/02/2007
  • in Recipes
  • 9 comments

A simple yet impressive recipe by Hélène Darroze using some of the finest ingredients known to man.

Pistachier at Lenôtre

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

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

Mont d'Or Vacherin Fondue with Black Truffles

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

How can you get wrong with such good ingredients? Such a simple recipe? Well, I still don't understand, but wrong it went.

Cannelés Bordelais Popular

  • By fx
  • on 19/02/2007
  • in Recipes
  • 41 comments

Easily one of my top 10 favorite pastries, these humble-looking little crepe dough tumblers are very tricky to make right. Here is how they make it at Lenôtre.

Black truffle escaoutoun

  • By fx
  • on 19/02/2007
  • in Recipes
  • 4 comments

This black truffle corn flour purée beats Robuchon's famous truffle potato purée any day. If you have the truffle, it's damn easy to make.

Tuiles à l'orange Lenotre Baking Class

Back at the Lenôtre pastry school in Paris to make tuiles à l'orange - a smart tile-shaped flat cookie served with tea in gastronomic restaurants.

May I eat your shrimp shells?

Shrimp shells are served as crispy appetizers in Japan. You can buy tiny dried whole crabs to use as peanuts. I was coerced into trying and will be back for more!

Tandoor-Roasted Pineapple Paneer Peppers Onion Salad

  • By fx
  • on 13/02/2007
  • in Recipes
  • 10 comments

A spectacular warm salad from London Michelin-starred Tamarind restaurant. With some inside help and after a few disasters, I managed to make it at home!

Visiting Pierre Hermé's Pastry Shop in Paris Very Popular

Pierre Hermé is the king of French pastry. His tiny boutique in Paris is so successful that people stop to ask why there is queue. See what's inside!

Bottarga Pasta

  • By fx
  • on 13/02/2007
  • in Recipes
  • 19 comments

A dried Mediterranean caviar used by French and Italian chefs to flavor pasta or risotto, boutargue/botarga/botargo is a rare and expensive delicacy.

The best raita you'll ever make Very Popular

  • By fx
  • on 12/02/2007
  • in Recipes
  • 66 comments

A raita is a liquid salad - yogurt, cucumber, some spices, even the Greeks make it. But a memorable raita needs precise balance of the right ingredients.

Paris 'Branché' Restaurants

Restaurants remain 'branché' only for a couple months in Paris. What happens after that? What is a branché restaurants anyway? And most importantly - how good is the food?

Neapolitan Genovese Pasta Sauce

  • By fx
  • on 12/02/2007
  • in Recipes
  • 12 comments

The second most distinguished member of the holy trinity of Neapolitan pasta sauces is based on sausage leftovers and a lot of work.

Do you make your own paneer? Very Popular

  • By fx
  • on 12/02/2007
  • in Recipes
  • 160 comments

Making your own paneer - the ubiquitous Indian fresh cheese - is easy and great fun. See how it works!

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