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Quails in Rosemary, Garlic and Red Wine Sauce

  • By fx
  • on 13/12/2006
  • in Recipes
  • 8 comments

This quick and easy dish from the River Café will makes a lasting impression on any guest, and it takes only about 20 minutes to prepare.

Black Truffle Soufflé

  • By fx
  • on 12/12/2006
  • in Recipes
  • 12 comments

How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle.

Homemade Orgeat Syrup (French Barley Water) Popular

  • By fx
  • on 06/12/2006
  • in Recipes
  • 41 comments

Orgeat syrup is a gorgeous almond elmulsion that will turn any water into a fragrant milky refreshing beverage.

Pasta for Dessert II : Chocolate Tagliatelle

  • By fx
  • on 04/12/2006
  • in Recipes
  • 15 comments

A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.

Quince Balsamico Chutney

  • By fx
  • on 29/11/2006
  • in Recipes
  • 19 comments

My gorgeous, rich, spicy apple-quince chutney from a balsamico caramel base.

Pasta for Dessert I

  • By fx
  • on 28/11/2006
  • in Recipes
  • 6 comments

My painstaking preparation of homemade ricotta-filled raviolis in a honey-quince sweet white wine sauce was my first test of dessert pasta.

Kouign Amann

  • By fx
  • on 26/11/2006
  • in Recipes
  • 16 comments

A most amazing pastry based on flour, sugar and a lot of butter. A definite calorie bomb but so good you would not believe.

My Boyhood's Hungarian Plum Dumplings

  • By fx
  • on 20/11/2006
  • in Recipes
  • 49 comments

I had eaten these dumplings only once, when I was 12, but boy did they make an impression! Such a rich combination of gorgeous juicy sweet prunes covered in a soft potato-based simmered dough.

Pasta con l'anatra - pasta in duck sauce

  • By fx
  • on 09/10/2006
  • in Recipes
  • 13 comments

Using a whole duck to make pasta sauce is uncommon outside Italy.

Cocaine is cheaper than truffles this year

  • By fx
  • on 06/10/2006
  • in Recipes
  • 4 comments

Nothing beats truffles but God knows how expensive they've become.

Jerk Tandoori Chicken

  • By fx
  • on 02/10/2006
  • in Recipes
  • 6 comments

The super-strong jamaican jerk marinade is ideal for tandoori cooking.

The meal is on the house

I've never asked not to pay for my lunch in any restaurant. And yet two restaurants the same evening refused to let me pay for my meal while on vacation. How did this happen?

My New Italian Chitarra Pasta Cutter Popular

Homemade pasta with the legendary Italian chitarra, a harp-shaped pasta cutting tool.

Cactus Sorbet

  • By fx
  • on 23/09/2006
  • in Recipes
  • 17 comments

Amazing sorbet made from the fruits of the pear cactus, opuntia ficusindica.

Duck Tour d'Argent Very Popular

Probably the most spectacular classical French recipe, le canard à la presse, here made at La Tour d'Argent, a Paris restaurant open since the 16h century.

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Pizza Fritta - traditional Neapolitan deep-fried pizza
«This makes me almost weep with joy at the thought of it's existence. Just the name, 'Pizza Fritta' seems to cue a choir of angels!»
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