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Listing articles 121 to 135 of all 260 articles
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Marrakech Cooking Class

How I learned how to make pigeon pastilla, one of the most elegant dishes in moroccan cuisine.

Cardamom Plantation Visit

My private tour of Captain Matthew's spice plantation in the Nilgiri hills on the Indian Spice Coast. A veritable Cockaigne - no spice or fruit that doesn't grow there.

The Road to Hell Is Paved With Truffles

My Parmesan-White Truffle sauce's hit-me-back flavor turned me into a truffle-hunting pig worthy of a glutton in Hieronymus Bosch's Hell.

Beef Bourguignon Very Popular

See how this cult French beef stew reeking of Burgundy wine is made the traditional way.

My Most Intriguing Pan

I brough back from the Spice Coast of Malabar this bronze 'unniappan' pan to cook banana-coconut fritters just like they do inKerala. Heavier than an anvil but a resounding success!

Alpine Rabbit Stew

Gorgeous traditional Italian stewed rabbit in a fragrant sauce. Serve over polenta to forget any winter blues!

Sicilian Chocolate Lasagna

Savory lasagna in a chocolate meat sauce, a century old recipe from one aristocratic Sicilian family. Easy, quick, delicious and no, it doesn't taste funny.

Heaven is a Plate of Tortellini

If Adam and Eve renounced Heaven for an apple, what would they have given for a plate of tortellini?

2000-year-old Almond Cookie

Beautiful Italian Christmas sweet prepared from scratch using unshelled almonds, honey, lemon and bay leaves. A hit for the last 2000 years!

Chocolate Raspberry Moelleux

One of the most elegant desserts in French cooking, the moelleux is a chocolate muffin rich like a brownie with a liquid raspberry heart. Incredible!

Pumpkin Gnocchis

After nearly 20 years of trials I finally succeeded in making these delicious gnocchis - my own personal culinary holy grail.

Swiss Cheese Fritters

The mighty Beignets de Vinzel is a cult dish from the Swiss coast of Lake Geneva. It would fit nicely into the Scottish Diet.

Beef Carrot Daube

Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it.

A Bread Fit For a King

Stuffing a bread with white truffles is not cheap, but boy is that good!

I made my own raviolis

Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch.

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Rabbit Head Pasta
«For a country that wraps scraps and blood in pig and sheep guts, it
seems weird to me that so many are turned off by the parts that are the
farthest from the ass.»

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