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Cactus Sorbet

Amazing sorbet made from the fruits of the pear cactus, opuntia ficusindica.

Swiss Federal Fast Soup

Every year my uncle Harvey summons the family around a converted wash boiler where he cooks the most delicious soup. The occasion is Swiss Federal Fast Day, a national holiday in Switzerland. See how we cook 20 gallons of soup from start to finish.

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.

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!

Heaven is a Plate of Tortellini

If Adam and Eve renounced Heaven for an apple, what would they have given for a plate of tortellini?

Swiss Alps Ricotta

See how we make sérac, the Swiss ricotta, up in the Swiss Alps and learn about about Swiss cheese botanics with a field trip to see what the cows graze up there.

Serious French Cottage Pie

Hachis Parmentier is French confort food at its best - slowly prepared over 3 days. Spend 3 minutes to see how it's done.

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.

French castle Expedition

A reader invited me to stay at his castle at Hattonchatel near Verdun in France. I went last week-end to cook extraordinary medieval dishes in the castle - see what's coming next in my 7-article-serie!

May I eat your shrimp shells?

Shrimp shells are served as crispy appetizers in Japan. You can buy tiny dried whole crabs to use as peanuts. I was coerced into trying and will be back for more!

The Five Hundred Dollar Pot

I was given a private tour of the Kuhn Rikon factory near Zurich, who makes some of the best cookware in the world.

A night at the Liboson

A memorable fondue in an over-the-top dungeon chalet straight out of a Hammer film. Our host, Paul du Marchie, has been building an architectural fantasy in the middle of the woods for the last 50 years. Dont' miss my eight 360° panoramas!

Swiss Pastry Factory

One of the most modern industrial pastry plants in Switzerland allowed me to spend a morning with them - with my camera. Feel like making 7000 Napoleons? Follow me in.

Nostradamus Cherry Jelly

For my 200th article, I made cherry jelly from the recipe Nostradamus himself published in 1555.

Molecular Gastronomy Seminar

I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.

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