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![]() ![]() Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags ![]() The Chef is Naked
Most people seem to assume that celebrity chefs have great gastronomic restaurants. Not the case with Bocuse, apparently the King of the French Cuisine is naked. ![]() My Most Intriguing Pan
I brough back from the Spice Coast of Malabar this bronze 'unniappan' pan to cook banana-coconut fritters just like they do inKerala. Heavier than an anvil but a resounding success! ![]() Hard-Boiled Swiss Jesus
The most popular dish around Lake Geneva is a mighty pork sausage religiously served over leek and potato papet. We call it a boutefas or a 'Jesus'. ![]() Clam Juice Risotto
Nobody does it like the Italians, but under my patient tutelage you'll give a most convincing performance. ![]() Swiss Rock-Hard Stale Bread Cream
Swiss mountain peasant dish to turn rock hard stale rye bread into a delicious dessert called sii. ![]() Swiss Alpine Potatoes
A simple dish using gorgeous Swiss ingredients you can bring back from an Alpine vacation. ![]() Ember-Roasted Peppers in Olive Oil
Extraordinary dish prepared directly over hot embers to make a memorable starter in the purest tradition of Mediterranean simplicity. ![]() Pigeons Bologna-Style
Gorgeous self-contained romantic dinner in a pot. A traditional recipe from Bologna, Italy. ![]() Lamb Stew in Intense Yellow Sauce
Amazing traditional shepherds' stew from Abruzzo with a sauce thickened with lemon, egg yolks and pecorino. ![]() Black truffle escaoutoun
This black truffle corn flour purée beats Robuchon's famous truffle potato purée any day. If you have the truffle, it's damn easy to make. ![]() Beetroot Pasta Disaster
This intriguing pasta roll turned into a resounding disaster. Can you make something out of it? ![]() Indian Eggplant Spread Cooked Over Hot Embers
Aubergine spread cooked directly over hot embers - a hot and smokey traditional Indian recipe. ![]() Evian Chocolate Sorbet
One of the simplest sorbet you can make and yet a memorable, intense chocolate delicacy with no sticky aftertaste. ![]() Swiss Pepperballs
No need to be nuts about pepper to enjoy these amazing pepper-flavored gingerbreads. Hugely popular in my parts of the Alps! |
«Part of what triggered this urge to cook for me was what has become one of my favorite websites: FX Cuisine,
an endlessly entertaining roster of recipes shot step-by-step in
beautiful, high-res photographs. If you like to cook, or even if you
just like food, I would recommend spending about fifteen hours looking
through every nook and cranny of the site, but for starters check out
two of the recipes that most intrigue » Charles Finch |