Listing articles 46 to 60 of all 249 articles

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Asparagus like Green Peas

By fx
on 21/04/2008
in Recipes
25 comments

Delicious 19th century French dish - asparagus served like green peas. This was a favorite of Napoleon's Foreign Minister Talleyrand. Simple, healthy and thoroughly decadent.

Engine Room Dosas

By fx
on 24/07/2008
in Experiences
35 comments

Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.

The Weekend Tandoorist

By fx
on 28/04/2008
in Tools & Ingredients
37 comments

Fun with the tandoor on a rainy Sunday.

Cauliflower Frittata

By fx
on 26/06/2008
in Recipes
39 comments

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

A Bread Fit For a King

By fx
on 06/12/2007
in Recipes
7 comments

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

Quails in Rosemary, Garlic and Red Wine Sauce

By fx
on 13/12/2006
in Recipes
8 comments

This quick and easy dish from the River Café will makes a lasting impression on any guest, and it takes only about 20 minutes to prepare.

Sicilian Drowned Broccoli

By fx
on 14/03/2008
in Recipes
39 comments

Broccoli drowned in red wine like they will serve you in Catania, Sicily.

Swiss Steamer Dining

By fx
on 11/07/2008
in Experiences
27 comments

Dinner on a 100-year-old steamship on Lake Geneva by one of Switzerland's most famous chefs - complete with my behind-the-scenes visit of the kitchens.

Quails in Wine Leaves Like the Romans

By fx
on 10/06/2007
in Recipes
4 comments

This recipes comes straight from Ancient Rome and has been cooked like this for 2000-odd years. Quails are stuffed with fresh figs, wrapped in wine leaves and grilled. Amazing.

Asparagus à la Pompadour

By fx
on 02/06/2008
in Recipes
26 comments

This recipe invented by Louis XV's mistress will not Enlighten your waist.

Schabziger Pasta

By fx
on 26/05/2008
in Recipes
36 comments

Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.

Pasta for Dessert I

By fx
on 28/11/2006
in Recipes
6 comments

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

Papardelle in Sicilian Walnut Meat Sauce

By fx
on 05/11/2007
in Recipes
18 comments

My best pasta meat sauce - pork, red wine and walnuts. Spectacular photos!

Foie Gras Stuffed Corn-Fed Chicken

By fx
on 26/02/2007
in Recipes
9 comments

A simple yet impressive recipe by Hélène Darroze using some of the finest ingredients known to man.

Quail Egg Curry

By fx
on 18/09/2006
in Recipes
13 comments

Quail eggs in an amazingly delicate curry sauce.

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