«Everybody has heroes, mine is the dude that runs www.fxcuisine.com & I'm not even joking. He's the OG of foodies, I think I have a mancrush. »
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Listing articles 181 to 195 of all 261 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  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.  Foie Gras Stuffed Corn-Fed Chicken
A simple yet impressive recipe by Hélène Darroze using some of the finest ingredients known to man.  Sicilian Almond Sorbet
The most delicate sorbet of them all, and you don't even need an ice-cream machine!  Pumpkin Gnocchis
After nearly 20 years of trials I finally succeeded in making these delicious gnocchis - my own personal culinary holy grail.  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.  Pink Leg of Lamb
Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.  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.  Schabziger Pasta
Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.  One for the road at The Last drop in Edinburgh
Drinking whisky in the pub where men condemned to death had their last meal made me think about life, death and gluttony.  Decadent Baked Vacherin Cheese
Uber decadent personal baked Vacherin Mont d'Or, gorgeous creaminess topped with toasted walnuts, dried fruits soaked in sweet wine and apples sautéed in butter and honey.  Zaletti - the Venetian Cookie
These simple Italian cookies, also called zalettini, use corn flour for crunchiness and color.  I like Small Fry
Who would think that eating fishes from head to toe would be so good?  Dhal Makhani with homegrown beans
For those who thought vegetarian cuisine is light, here is a delicious epiphany, cooked with beans from my garden.  Moroccan Chicken Prune Tagine
Gorgeous decadent Moroccan dish, sweet, nutty and fragrant.  Kouign Amann
A most amazing pastry based on flour, sugar and a lot of butter. A definite calorie bomb but so good you would not believe. |
«Everybody has heroes, mine is the dude that runs www.fxcuisine.com & I'm not even joking. He's the OG of foodies, I think I have a mancrush. » |
