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Swiss Sugar Factory

My visit of the largest sugar factory in Switzerland. Walk in as a beet and exit as a thousand sugar cubes - a life-changing experience.

Neal's Yard Dairy

My visit to the cult London cheese shop, selling no less than 57 types of British cheeses.

Pumpkin Sauce Penne

This gorgeous pasta in pumpkin sauce is one of my 10 best pasta recipes. Very seasonal, beautiful colors and a great taste that combines browned onions and parmesan with a touch of nutmeg. A winner!

Indian Watermelon Curry

This unusual curry turns bland watermelons into a spectacular and quickly prepared original and authentic Indian curry.

Potato Raviolis

Italian comfort food on steroids. Only Italians love pasta enough to stuff it with such plain ingredients as a potatoes. Right they are, these make for a highly refined dish - and very affordable.

Marrakech Cooking Class

How I learned how to make pigeon pastilla, one of the most elegant dishes in moroccan cuisine.

Pear, Walnut and Gorgonzola Bruschetta

This traditional garnished grilled bread is Italian cuisine at its best. Utter simplicity based on excellent ingredients, around a time tested formula. Food for the gods.

Poutine Will Keep You Warm Throughout Winter

A Canadian stop on my tour of world street foods of dietary interest.

Tony Soprano's Own Neapolitan Ragù

How my friend Pasquale came to eat my Maccheroni al ragù 'like in Napoli' and fix my media room so that I could watch the Sopranos.

Dandelion Syrup

Dandelion, the humble but ubiquitous golden flower is turned into a syrup and jam in the Alps. Here is how my grandma did it.

Osaka Crab Extravaganza

This crab dinner in Osaka had the highest dollar-to-calorie ratio I had in my entire life - but entirely worth it.

Foie Gras Terrine (Video)

Learn how to make a foie gras terrine from scratch in only 12 minutes.

Pizzaiolo del Presidente - Napoli's Most Famous Pizzeria

Eat like a president for 5 Euros in one of Napoli's most famous pizzeria.

Medieval Hypocras at Hattonchâtel

Hypocras was the most popular drink at parties and banquets in the Middle Ages. See how we made a gallon of it in Hattonchatel castle in France using the original spices they used back then. 

The Passion of the Boar

We roasted a whole boar on woodfire at Hattonchâtel castle in France for a memorable medieval banquet. See how it's done, from start to finish. Not for the faint of heart!

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« Fuck having arteries ... we have deep fried cheeseburgers!»
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