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Listing articles 46 to 60 of 162 articles found in category ‘Recipes’
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Black Squid Ink Rice

This traditional poor man's paella makes for a stunning dish all dressed in black. Arroz Negro is one of the humble glories of Spanish cuisine.

Sicilian Cash Cow

This baked eggplant pasta dish has been keeping client queuing at the door of Geneva's most successful popular Italian restaurant 15 years. Find out how you can milk the Sicilian cash cow for yourself.

Italian Alpine Buckwheat Pasta Pizzocheri

Traditional buckwheat noodles from the Italian Alps with cabbage and Fontina cheese. I made them from scratch with my own freshly milled buckwheat flour. Hard core pasta!

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.

Indian Watermelon Curry

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

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.

Beef Carrot Daube

Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it.

Foie Gras Terrine (Video)

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

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.

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. 

French Blanc-Manger

This extraordinary French sweet almond jelly must be the best food that survived the Middle Ages. My final and most tasty dish in the Hattonchatel castle serie.

Swiss Apple Roesti (Video)

Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.

Beenleigh Blue Pasta

When I saw this cheese I immediately knew how to turn it into a pasta sauce fit for a King - with only two ingredients.

Pistachio Ice Cream From Scratch

Starting with raw pistachios from Istanbul, I made delicious pistachio ice cream from scratch using directions from French pastry chef honcho Pierre Hermé. Nothing like industrial ice cream!

The Battle of the Knoedel

The story of a German secret weapon transformed into a delicious dish by the Italians.

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