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Listing articles 166 to 180 of all 261 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Jerk Tandoori Chicken
The super-strong jamaican jerk marinade is ideal for tandoori cooking.  Red-Hot Medieval Roots
I always wanted to cook root vegetables in hot embers but didn't have the required giant medieval hearth - until a month ago. See how we cooked turnips and beetroots from Hattonchâtel's moat garden in the castle's walk-in fireplace.  The Road to Hell Is Paved With Truffles
My Parmesan-White Truffle sauce's hit-me-back flavor turned me into a truffle-hunting pig worthy of a glutton in Hieronymus Bosch's Hell.  Swiss Knife Factory
My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.  I made my own raviolis
Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch.  Pasta con l'anatra - pasta in duck sauce
Using a whole duck to make pasta sauce is uncommon outside Italy.  A Bread Fit For a King
Stuffing a bread with white truffles is not cheap, but boy is that good!  FXcuisine's Ragù Finto
My own version of the Neapolitan quick ragù. Ready in under 20 minutes it has a unique hit-me-back taste that will keep you coming and coming to the pot until none is left.  Pistachier at Lenôtre
A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.  Italian Buckwheat Torta
A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!  Swiss Alpine Gingerbreads
The most popular Swiss country fair cookie, Magenbrot, is a light gingerbread supposed to be a friend of the stomach. He is my friend too!  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.  The Four Hour Lunch
Lunch with my father at the best restaurant in Switzerland - and beyond. Don't miss the exclusive behind-the-scenes 360 panorama of the kitchens!  Tandoor-Roasted Pineapple Paneer Peppers Onion Salad
A spectacular warm salad from London Michelin-starred Tamarind restaurant. With some inside help and after a few disasters, I managed to make it at home!  Asparagus like Green Peas
Delicious 19th century French dish - asparagus served like green peas. This was a favorite of Napoleon's Foreign Minister Talleyrand. Simple, healthy and thoroughly decadent. |
«C’est beau, c’est bien fait, c’est pas prétentieux mais quand même old school comme il faut, et surtout c’est généreux et le résultat a l’air d’être vraiment délicieux. FX est un perfectionniste et un gourmand, et on a plein de photos pour le prouver.» Lilela.com |
