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Listing articles 61 to 75 of all 261 articles
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Dhal Makhani with homegrown beans

For those who thought vegetarian cuisine is light, here is a delicious epiphany, cooked with beans from my garden.

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

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.

The Weekend Tandoorist

Fun with the tandoor on a rainy Sunday.

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.

Decadent Baked Vacherin Cheese

Uber decadent personal baked Vacherin Mont d'Or, gorgeous creaminess topped with toasted walnuts, dried fruits soaked in sweet wine and apples sautéed in butter and honey.

Mangiamaccheroni - Neapolitan Macaroni Eaters

Mangiamaccheroni - Neapolitan macaroni-eating lads were once the symbol of Napoli's joie de vivre. Here are 20 examples of these icons from my personal collection.

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.

Pasta Cooked Like a Risotto

This gorgeous traditional orecchiette-with-broccoli recipe is a staple on my table. The pasta is cooked with the sauce, a unique process much favored by French chef Alain Ducasse.

Moroccan Chicken Prune Tagine

Gorgeous decadent Moroccan dish, sweet, nutty and fragrant.

I like Small Fry

Who would think that eating fishes from head to toe would be so good?

Kouign Amann

A most amazing pastry based on flour, sugar and a lot of butter. A definite calorie bomb but so good you would not believe.

Pink Leg of Lamb

Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.

Schabziger Pasta

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

Zaletti - the Venetian Cookie

These simple Italian cookies, also called zalettini, use corn flour for crunchiness and color.

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«This website will make you drool all over your keyboard. And then you will cry, because you are sitting at your keyboard and not, in fact, eating Sicilian meatballs in the shadow of Mount Etna or photographing a bunch of hippies making cheese in the Swiss Alps from the milk of the prettiest cows I've ever seen.»
Laura Winston



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