Pizza Fritta - traditional Neapolitan deep-fried pizza
«This makes me almost weep with joy at the thought of it's existence. Just the name, 'Pizza Fritta' seems to cue a choir of angels!»
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Listing articles 106 to 120 of all 261 articles  Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Swiss Cheese Fritters
The mighty Beignets de Vinzel is a cult dish from the Swiss coast of Lake Geneva. It would fit nicely into the Scottish Diet.  French Medieval Bread Fouées
This is hands-down the easiest great bread you can bake in a wood-fired oven. Trust the French - it takes no time to prepare, no hand kneading, no proving and it bakes in 120 seconds flat. Way tastier than pita.  Swiss Alpine Pasture Cheese Croûte
How I bought cheese in a small cheese making chalet in the Swiss Alps 2 hours walk from the last road and how I turned it into a delicious Croûte au fromage.  FXcuisine's Date Chutney
A little Indian recipe of my own concoction - dates, raisins, onions, balsamic vinegar and port are simmered to make a luscious brown chutney.  A Bread Fit For a King
Stuffing a bread with white truffles is not cheap, but boy is that good!  A Sicilian Cookery Class on Mount Etna - Peperonata in Agrodolce
Sicily's top food authority let me into her kitchen on Mount Etna while she was preparing sweet-and-sour peppers.  Asparagus à la Pompadour
This recipe invented by Louis XV's mistress will not Enlighten your waist.  Cactus Sorbet
Amazing sorbet made from the fruits of the pear cactus, opuntia ficusindica.  London Pub Informant
I meet with a reader of FXcuisine in a series of historical London pubs while he feeds me tips about lesser known deep-fried British delicacies.  I love meatballs!
Spaghetti with meatballs is the consumate Italian-American dish, but it doesn't exist as such in Italy. Here is how an Italian would cook it.  Chicken for Dessert
One of the greatest desserts in Turkey is made with chicken breasts. It is based on an almond-and-chicken pudding once hugely popular in medieval Europe. See how it's made!  Nostradamus Cherry Jelly
For my 200th article, I made cherry jelly from the recipe Nostradamus himself published in 1555.  Books For Cooks
My visit to a must-see bookstore in London beloved by foodies from all over the world.  Quince Balsamico Chutney
My gorgeous, rich, spicy apple-quince chutney from a balsamico caramel base.  Swiss Steamer Dining
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. |
Pizza Fritta - traditional Neapolitan deep-fried pizza «This makes me almost weep with joy at the thought of it's existence. Just the name, 'Pizza Fritta' seems to cue a choir of angels!» Stumble upon |
