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FXcuisine's Rag¨ Finto

My own version of the Neapolitan quick rag¨. 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.

Pasta con l'anatra - pasta in duck sauce

Using a whole duck to make pasta sauce is uncommon outside Italy.

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.

I made my own raviolis

Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch.

Jerk Tandoori Chicken

The super-strong jamaican jerk marinade is ideal for tandoori cooking.

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.

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.

Pistachier at Len˘tre

A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.

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!

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!

Sicilian Almond Sorbet

The most delicate sorbet of them all, and you don't even need an ice-cream machine!

Italian Buckwheat Torta

A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!

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.

Nishiki Ichiba Food Market in Kyoto, Japan

This 400-year-old covered food market in Kyoto is one of the best I've ever visited.

A Bread Fit For a King

Stuffing a bread with white truffles is not cheap, but boy is that good!

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Swiss Apple Roesti (Video)
«There are a lot of things I love about the video demos on FX cuisine, but mainly I watch them for the ridiculous medieval kitchen tools that come out of nowhere and never seem to be commented on.»
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