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A night at the Liboson

A memorable fondue in an over-the-top dungeon chalet straight out of a Hammer film. Our host, Paul du Marchie, has been building an architectural fantasy in the middle of the woods for the last 50 years. Dont' miss my eight 360° panoramas!

London Pub Informant

I meet with a reader of FXcuisine in a series of historical London pubs while he feeds me tips about lesser known deep-fried British delicacies.

The Five Hundred Dollar Pot

I was given a private tour of the Kuhn Rikon factory near Zurich, who makes some of the best cookware in the world.

Eataly - Slow Food Superstore

My day at Eataly, the biggest slow food grocery store in the world, just outside Torino, Italy.

My Indian Butternut Squash Soup

  • By fx
  • on 16/03/2007
  • in Recipes
  • 14 comments

Fresh curry leaves, ginger and coconut milk turn this butternut squash soup into a gourmet treat.

Pasta for the Sopranos

How I convinced Switzerland's top custom installer to come and fix my home cinema the next day with a promise of homemade maccheroni with real Neapolitan ragù.

Chestnut Pie like Pierre Hermé

  • By fx
  • on 16/01/2007
  • in Recipes
  • 13 comments

The most sophisticated chestnut pie in the world.

Behind the Scene at Alain Ducasse's

Extraordinary pre-starter offered in top French chef Alain Ducasse's restaurant in Provence - delicious crispy toasted bread with eggplant caviar and anchovy sauce. A resounding success! See how Ducasse makes it and you can do it at home too.

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.

Chicken for Dessert

One of the greatest desserts in Turkey is made with chicken breasts. It is based on an almond-and-chicken pudding once hugely popular in medieval Europe. See how it's made!

Books For Cooks

My visit to a must-see bookstore in London beloved by foodies from all over the world.

Anti Cholesterol Vegetarian Starter

  • By fx
  • on 14/04/2008
  • in Recipes
  • 65 comments

My doctor just sent me the cholesterol bill for this quarter. Apparently I have already had all I needed for the whole year. I followed his advice to eat more vegetables by preparing these amazing avocadoes in béarnaise sauce with a poached egg.

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!

Swiss Wine Tart

  • By fx
  • on 15/09/2008
  • in Recipes
  • 45 comments

A sweet tart made from white wine and sugar, very popular around my parts.

Swiss Pastry Factory

One of the most modern industrial pastry plants in Switzerland allowed me to spend a morning with them - with my camera. Feel like making 7000 Napoleons? Follow me in.

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Duck Tour d'Argent
«Don't tell me the French aren't brave. Any nation that would eat something like this clearly has some steel in its spine.»
Angry Little Tank

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