String-Roasted Leg of Lamb (VIDEO)
« a most delightful and simple 'gastropornographic' titillation»
Andrew
 |
 |
Listing articles 136 to 150 of all 261 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  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.  Slow Food Organic Rice Krispies Treat
My friend Therese enlisted my help to teach her son how to cook a healthy snack from scratch.  Rabbit Head Pasta
Traditional pasta sauce, much loved in some parts of Italy. Don't do this at home. Only a head case would eat it.  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.  Lucknow Edible Silver Foil
Edible sterling silver foil decorates Indian food at weddings. Here is how they make it in Lucknow and how you can use it on a leg of lamb to eat like a Nawab.  Chestnut Pie like Pierre Hermé
The most sophisticated chestnut pie in the world.  Tea with Sir Hugh
Last week I had tea with Sir Hugh and his lovely wife Gaynor in one of their favorite haunts in London - a uniquely British experience.  Quince Balsamico Chutney
My gorgeous, rich, spicy apple-quince chutney from a balsamico caramel base.  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.  Books For Cooks
My visit to a must-see bookstore in London beloved by foodies from all over the world.  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.  Asparagus à la Pompadour
This recipe invented by Louis XV's mistress will not Enlighten your waist.  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.  A Bread Fit For a King
Stuffing a bread with white truffles is not cheap, but boy is that good! |
String-Roasted Leg of Lamb (VIDEO) « a most delightful and simple 'gastropornographic' titillation» Andrew |
