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Serious Fruitcake

Fruitcake extraordinaire prepared from Philippe Rochat's own recipe.

Angelica Archangelica Pie

Candied angelica stalks are sold in top French confectionery shops. This gorgeous plant has been used as a medicine and food for over 2000 years. Watch how you can use it to make a delicious pie.

Cauliflower Frittata

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

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.

A Day Out in the Swiss Alps

Last weekend my friend John invited me to spend the day at his chalet in the Swiss Alps. We sledged down the fearsome 5-miles-long run and finished with cheese fondue.

One for the road at The Last drop in Edinburgh

Drinking whisky in the pub where men condemned to death had their last meal made me think about life, death and gluttony.

Papardelle in Sicilian Walnut Meat Sauce

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

Sicilian Drowned Broccoli

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

Sicilian Lemon Leaf Meatballs

Another dish with Eleonora in her kitchen near the Etna in Sicily - gorgeous veal meatballs wrapped in lemon-tree leaves and grilled.

Engine Room Dosas

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

Mont d'Or Vacherin Fondue with Black Truffles

How can you get wrong with such good ingredients? Such a simple recipe? Well, I still don't understand, but wrong it went.

Quails in Wine Leaves Like the Romans

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.

Chestnut Flour Gnocchis

Strong-flavored rustic gnocchis served with an alpine seasoned cheese. Eat five and choke.

Saint Martin Fair

My visit to a 500-year-old country fair held once a year in Vevey, Switzerland.

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Swiss Alps Cheesemaking
«Today, I came across a wonderful set of photos [...] by the very talented photographer François-Xavier. He travels and photographs and writes about food. His photos are so rich and varied and do that thing that amazing photographers do of capturing the moment and the feeling of that moment just perfectly. They have a painterly feel almost like a still life which somehow seems so appropriate for showing people working with food using methods they love.»
FUCheese


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