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Listing articles 181 to 195 of all 261 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Foie Gras Stuffed Corn-Fed Chicken
A simple yet impressive recipe by Hélène Darroze using some of the finest ingredients known to man.  I like Small Fry
Who would think that eating fishes from head to toe would be so good?  Pumpkin Gnocchis
After nearly 20 years of trials I finally succeeded in making these delicious gnocchis - my own personal culinary holy grail.  Pink Leg of Lamb
Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.  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!  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.  Saint Martin Fair
My visit to a 500-year-old country fair held once a year in Vevey, Switzerland.  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.  Georgian Chicken Walnut Satsivi
Cult recipe with the mighty bazhe sauce based on pounded roasted walnuts, garlic and pomegranate juice. Not for the faint of heart but delicious and utterly memorable!  A Visit of Château Pavie
Gerard Perse, one of the most important men in the Bordeaux wine industry, took me on a three-hour tour of Château Pavie in St Emilion. See for yourself how this man turned a failing château into one of the most prized wines in the region. Complete with many pictures and my 360° panorama of the huge limestone cellar and exclusive heart-to-heart interview with Perse.  Sicilian Almond Sorbet
The most delicate sorbet of them all, and you don't even need an ice-cream machine!  Schabziger Pasta
Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.  Pasta con l'anatra - pasta in duck sauce
Using a whole duck to make pasta sauce is uncommon outside Italy.  Wood Fired Chestnut Pancakes Necci
This is a recipe I have discovered a year ago and took me a full year to get right. But now I cook it almost once a week so simple, quick, delicious and spectacular it is.  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. |
«François-Xavier (FX) shares "memorable food experiences" from the depths of Italy to the high Alpine pastures of the Swiss Alps. His passion for gastronomy exudes in his timeless images, detailed articles and spectacular recipes.» Months of Edible Celebrations |
