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My Boyhood's Hungarian Plum Dumplings

I had eaten these dumplings only once, when I was 12, but boy did they make an impression! Such a rich combination of gorgeous juicy sweet prunes covered in a soft potato-based simmered dough.

Black Truffle Soufflé

How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle.

String-Roasted Leg of Lamb (VIDEO)

How to roast a leg of lamb using only a piece of string. Watch me do it at the St-Luc mills in Switzerland.

Magical Italian Pesto Soup

This legendary Italian and French traditional vegetable soup is turned into an elixir of long life by mixing in fresh pesto. A cult summer delicacy ready in under an hour.

Linguine con le vongole - Clams Pasta

These gorgeous Neapolitan noodles in a clams-tomato sauce make a serious gourmet meal in less than 30 minutes.

Proper French Crêpes

Getting great-tasting, paper-thin French crêpes is possible at home, but only if you get the proper cookware and know how to use it. Let me show you!

Stilton with Port

I bought a whole head of Stilton and soaked it in the finest Port wine for a most memorable drinking session.

Normandy Apple Pie

Juicy traditional French apple tart from Normandy.

Ramadan Kebabs in Istanbul

A reader invited me in a neighborhood kebab house in Istanbul for the first night of Ramadan. After a short introduction, 50 pictures to take you through the whole meal from preparation to finish. Don't miss this!

Pumpkin Sauce Penne

This gorgeous pasta in pumpkin sauce is one of my 10 best pasta recipes. Very seasonal, beautiful colors and a great taste that combines browned onions and parmesan with a touch of nutmeg. A winner!

Proper Pea Soup

Probably the best soup in the world, provided you get the key ingredient - a smoked ham bone.

Foie Gras Terrine Chargrilled like in Sauternes

I had this memorable terrine at Saprien, the restaurant in Sauternes, France, home of Château d'Yquem. See how it's done - quite spectacular!

Bigoli, Bigolaro, Bigolarist

My largest and most unusual pasta-making accessory, the bigolaro, made 28 fat spaghettis, called bigoli, each as long as the room. Served with the traditional duck ragù, this made my guests very happy despite the fact they had to make their own pasta.

Swiss Sugar Factory

My visit of the largest sugar factory in Switzerland. Walk in as a beet and exit as a thousand sugar cubes - a life-changing experience.

Black Squid Ink Rice

This traditional poor man's paella makes for a stunning dish all dressed in black. Arroz Negro is one of the humble glories of Spanish cuisine.

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