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It took me several visits to the mythical 200-year-old professional kitchenware shop Dehillerin in Paris before they agreed to sell me the knife I wanted. A unique gastronomic pilgrimage destination if you can swallow the attitude.
This godsent Italian pig neck bacon imparts a unique flavor to any dish or sauce, but can be hard to find even in Italy.
Verdun Sugar Coated Almonds Popular
During my stay at Hattonchâtel castle in France, I managed to arrange a private tour of the largest dragées factory in Verdun, dragées Braquier.
Pakistani Lamb Pulao Popular
This extraordinary dish is served on special occasions in Pakistan and Northern India. See how it's made from fresh spices and then cooked in the oven.
Yesterday I woke up at 6 AM to drive to Venthône in my beloved Swiss canton of Valais, and meet up with France & Bernard to take part in my first ever saffron harvest.
Extraordinary sorbet served in the shell for a spectacular dessert suited for the calorie conscious vegetarian and the truffle-eating epicure alike. With no cooking and no ice cream machine required, this is an offer I can't refuse.
Successful buckwheat pancakes in 7 secrets. I make them with home milled buckwheat flour for extra taste but you can use bought flour. Probably the simplest dish on FXcuisine!
This traditional butterflied grilled chicken from Tuscany uses a fresh herb paste and a lemon-oil baste to turn out the most delicious chicken.
The ultimate hot chocolate is the simplest thing in the world - provided you have the right pot.
One of the most elegant desserts in French cooking, the moelleux is a chocolate muffin rich like a brownie with a liquid raspberry heart. Incredible!
Homemade wholewheat spaghetti with a delicious beans ragu for a typical Tuscan peasant dish.
My visit of the largest traditional food fair in the world in Torino, Italy.
This gorgeous, juicy vanilla-flavored apple pie is said to have been winning pie contests in the Midwest for decades. One of the first recipes I ever found on the web!
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.
How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle.