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Listing articles 121 to 135 of all 249 articles
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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.

Molecular Gastronomy Seminar

I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.

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.

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?

Montgomery's Cheddar

My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video.

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.

Cactus Sorbet

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

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

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.

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!

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.

My First Video

  • By fx
  • on 17/12/2008
  • in Recipes
  • 182 comments

For my first video I show you how to bake a simple but original and highly colorful cake using French almonds with a long pedigree: praslines.

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.

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.

Slow Food Organic Rice Krispies Treat

  • By fx
  • on 06/10/2008
  • in Recipes
  • 65 comments

My friend Therese enlisted my help to teach her son how to cook a healthy snack from scratch.

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«Just because you can deep fry it, it doesn't mean you can eat it.»

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