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Listing articles 226 to 240 of all 261 articles
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Serious Fruitcake

Fruitcake extraordinaire prepared from Philippe Rochat's own recipe.

Cauliflower Frittata

Delicious egg and cauliflower Mediterranean dish I cooked with my local vegetables, with an explosive finale!

Burning Snowman Cookies

My springerle cookies made with an antique wooden mold of the snowman being devoured by the Sun, bringing the rebirth of nature. Mighty fine pagan dessert.

Processing shelling beans from my garden

Here is how I process my home grown beans.

Paris 'Branché' Restaurants

Restaurants remain 'branché' only for a couple months in Paris. What happens after that? What is a branché restaurants anyway? And most importantly - how good is the food?

Frying Eggplants like a Persian Mama

Very easy way of frying sliced eggplants in an oven with very little oil, yielding beautiful, tasty and very light eggplants with no effort.

Sainte-Maure Goat Cheese Feuilleté

Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe.

Khoresht-e Bademjan

Beautiful persian confort food with roasted eggplants and lamb in a fragrant, sweet and sour tomato sauce.

Pigeon Pasta Pie

Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago.

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.

Creamy Agliata Verde

This traditional recipe from the confines of Italy and Switzerland brings together the delicious full fat creamy tomme with a unique Alpine herbal pesto.

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!

Spelt Pappardelle with Grouse Sauce

Homemade freshly-milled spelt flour noodles in a century-old sauce from a grouse that came with the feathers. Quite an experience!

Kampot Pepper Plantation

Adventure in a remote black pepper plantation run by a young Frenchman.

Japanese TV behind the scenes

Lots of fun shots including how to light stuff on location for good photo/video,  more stuff about my new kitchen, some advice about dealing with TV people and more.

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«This here is no ordinary food blog. this guy is both serious and fearless when it comes to cooking »
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