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Listing articles 91 to 105 of 162 articles found in category ‘Recipes’
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FXcuisine's Rag¨ Finto

My own version of the Neapolitan quick rag¨. Ready in under 20 minutes it has a unique hit-me-back taste that will keep you coming and coming to the pot until none is left.

Pasta con l'anatra - pasta in duck sauce

Using a whole duck to make pasta sauce is uncommon outside Italy.

I made my own raviolis

Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch.

FXcuisine's Date Chutney

A little Indian recipe of my own concoction - dates, raisins, onions, balsamic vinegar and port are simmered to make a luscious brown chutney.

Jerk Tandoori Chicken

The super-strong jamaican jerk marinade is ideal for tandoori cooking.

Swiss Alpine Gingerbreads

The most popular Swiss country fair cookie, Magenbrot, is a light gingerbread supposed to be a friend of the stomach. He is my friend too!

Pistachier at Len˘tre

A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.

Sicilian Almond Sorbet

The most delicate sorbet of them all, and you don't even need an ice-cream machine!

Italian Buckwheat Torta

A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!

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.

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.

Tandoor-Roasted Pineapple Paneer Peppers Onion Salad

A spectacular warm salad from London Michelin-starred Tamarind restaurant. With some inside help and after a few disasters, I managed to make it at home!

Zaletti - the Venetian Cookie

These simple Italian cookies, also called zalettini, use corn flour for crunchiness and color.

Pumpkin Gnocchis

After nearly 20 years of trials I finally succeeded in making these delicious gnocchis - my own personal culinary holy grail.

A Bread Fit For a King

Stuffing a bread with white truffles is not cheap, but boy is that good!

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Bigoli, Bigolaro, Bigolarist
«Mario Batali has a recipe for bigoli with duck ragu on the Food Network, but far more interesting is Bigoli, Bigolaro, Bigolarist, a blog post/article containing photographs and recipes at FXcuisine.com, a blog devoted to memorable food experiences ů and far more interesting reading material than anything you can find on this humble blog! Wow. Iĺm gonna click over there right now ů»
Mangiare Bene



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