Listing articles 226 to 240 of all 249 articles

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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

By fx
on 28/09/2006
in Experiences
7 comments

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

By fx
on 25/09/2006
in Tools & Ingredients
27 comments

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

By fx
on 21/09/2006
in Experiences
91 comments

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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