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Burning Snowman Cookies

My springerle cookies made with an antique wooden mold of the snowman being devoured by the Sun, bringing the rebirth of nature. Mighty fine pagan dessert.

Tussilago Flowers Sorbet

Coltsfoot has been used for thousands of years to heal cough. French chef Marc Veyrat uses its flowers to make a delicious sorbet.

Sainte-Maure Goat Cheese Feuilleté

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

Pigeon Pasta Pie

Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.

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?

Sicilian Watermelon Folly

Eleonora makes Gelo d'anguria, the cult Sicilian dessert, in her home on Mount Etna.

Triple Baked Rubharb Tart

A seriously delicious French rhubarb pie for the patient chef.

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!

Cholera Beats Cornish Pasty Any Day!

These Swiss Alpine pies 'cholera' taste infinitely better than Cornish Pasties but neither made it to the exclusive club of export-grade European food specialties.

Serious Fruitcake

Fruitcake extraordinaire prepared from Philippe Rochat's own recipe.

Cocaine is cheaper than truffles this year

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

Cauliflower Frittata

Delicious egg and cauliflower Mediterranean dish I cooked with my local vegetables, with an explosive finale!

Truffle-hunting in Paris

It is not easy to find a truffle worth the unreasonable asking price nowadays. I tried my luck at Terre de Truffe and La Maison de la Truffe in Paris. See how it works!

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.

Pasta for Dessert I

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

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«François-Xavier (FX) shares "memorable food experiences" from the depths of
Italy to the high Alpine pastures of the Swiss Alps. His passion for gastronomy
exudes in his timeless images, detailed articles and spectacular recipes.»

Months of Edible Celebrations



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Francois

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