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Listing articles 181 to 195 of all 261 articles  Oldest articles first. Sort by: Popularity ¦ Date ¦ Tags  Pink Leg of Lamb
Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.  Swiss Knife Factory
My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.  Cauliflower Frittata
Delicious egg and cauliflower Mediterranean dish I cooked with my local vegetables, with an explosive finale!  Sicilian Lemon Leaf Meatballs
Another dish with Eleonora in her kitchen near the Etna in Sicily - gorgeous veal meatballs wrapped in lemon-tree leaves and grilled.  Proper Pea Soup
Probably the best soup in the world, provided you get the key ingredient - a smoked ham bone.  Clam Juice Risotto
Nobody does it like the Italians, but under my patient tutelage you'll give a most convincing performance.  Aioli - Mediterranean Garlic Sauce Popular
One of the most addictive sauces in the world, aïoli is made all over the Mediterranean. See how to do it the old-fashioned way.  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.  Sicilian Cartwheel Driver Pasta
Delicious authentically Sicilian pasta and an excuse to tackle the intriguing Caciocavallo, the king of Sicilian cheeses.  Quicke's Slow Food Cheddar
My visit of Quicke's Dairy in Devonshire, the largest of the nine remaining producers of real farmhouse cheddar, or how to produce world class traditional cheddar on a large scale.  I like Small Fry
Who would think that eating fishes from head to toe would be so good?  Engine Room Dosas
Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.  Triple Baked Rubharb Tart
A seriously delicious French rhubarb pie for the patient chef.  Bigoli, Bigolaro, Bigolarist
My largest and most unusual pasta-making accessory, the bigolaro, made 28 fat spaghettis, called bigoli, each as long as the room. Served with the traditional duck ragù, this made my guests very happy despite the fact they had to make their own pasta. |
«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 |
