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Listing articles 46 to 60 of all 249 articles
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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

  • By fx
  • on 20/02/2007
  • in Recipes
  • 14 comments

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

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.

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 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.

Chestnut Flour Gnocchis

  • By fx
  • on 12/03/2007
  • in Recipes
  • 12 comments

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

The Weekend Tandoorist

Fun with the tandoor on a rainy Sunday.

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.

Freshly milled polenta sarda

  • By fx
  • on 29/05/2007
  • in Recipes
  • 7 comments

In less than 5 minutes I transformed dry corn kernels into the most amazing fresh polenta, which I used to make polenta sarda. Spectacular!

Dinner at Le Train Bleu

A memorable meal at one of the most spectacular restaurants in Paris, located in the Gare de Lyon train station.

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.

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!

Quicke's Slow Food Cheddar

My visit of Quicke's Dairy in Devonshire, the largest of the nine remaining producers of real farmhouse cheddar, or how to produce world class traditional cheddar on a large scale.

Tandoor-Roasted Pineapple Paneer Peppers Onion Salad

  • By fx
  • on 13/02/2007
  • in Recipes
  • 10 comments

A spectacular warm salad from London Michelin-starred Tamarind restaurant. With some inside help and after a few disasters, I managed to make it at home!

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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