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Listing articles 121 to 135 of all 249 articles
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Chestnut Pie like Pierre Hermé

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

The most sophisticated chestnut pie in the world.

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.

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.

Tea with Sir Hugh

Last week I had tea with Sir Hugh and his lovely wife Gaynor in one of their favorite haunts in London - a uniquely British experience.

Books For Cooks

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

Salama da sugo

This medieval Italian sausage from Ferrara nearly made me pass out.

I love meatballs!

  • By fx
  • on 17/10/2007
  • in Recipes
  • 10 comments

Spaghetti with meatballs is the consumate Italian-American dish, but it doesn't exist as such in Italy. Here is how an Italian would cook it.

Halloween Pumpkin Risotto

  • By fx
  • on 01/11/2007
  • in Recipes
  • 32 comments

Serious gourmet traditional pumpkin risotto from Lombardy (Italy) anybody can cook in under 40 minutes.

Cactus Sorbet

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

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

Nostradamus Cherry Jelly

  • By fx
  • on 04/08/2008
  • in Recipes
  • 28 comments

For my 200th article, I made cherry jelly from the recipe Nostradamus himself published in 1555.

French castle Expedition

A reader invited me to stay at his castle at Hattonchatel near Verdun in France. I went last week-end to cook extraordinary medieval dishes in the castle - see what's coming next in my 7-article-serie!

Neapolitan Genovese Pasta Sauce

  • By fx
  • on 12/02/2007
  • in Recipes
  • 12 comments

The second most distinguished member of the holy trinity of Neapolitan pasta sauces is based on sausage leftovers and a lot of work.

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?

Hard Core Swiss Vacherin Cheese

Follow me as I wake up in the wee hours of the morning to see Swiss armailli make a unique cheese in a small chalet up the Gruyere Alps.

Baba Ganouj on Hot Embers

  • By fx
  • on 17/08/2007
  • in Recipes
  • 15 comments

Amazing Lebanese eggplant caviar roasted directly over hot embers and served with crispy lavash bread with toppings.

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«I read a lot of food blogs. Yours differ in so many ways. To me, the paasion for food comes from the passion for life; food is culture, researching, preparing,sharing food is to celebrate life.I like the way you live your life, things you experience,food you select and share. It has a lot of character in it.Congratulations.»
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