Scottish Deep-Fried Candy Bar
«...a site examining the magic of the deep-fried Mars Bar. As the bogus, but sensible, Scottish saying goes : "Eit one a di an dei yong and hapee."»
The National Review
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Listing articles 106 to 120 of all 261 articles  Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Swiss Cheese Fritters
The mighty Beignets de Vinzel is a cult dish from the Swiss coast of Lake Geneva. It would fit nicely into the Scottish Diet.  Swiss Alpine Pasture Cheese Croûte
How I bought cheese in a small cheese making chalet in the Swiss Alps 2 hours walk from the last road and how I turned it into a delicious Croûte au fromage.  French Medieval Bread Fouées
This is hands-down the easiest great bread you can bake in a wood-fired oven. Trust the French - it takes no time to prepare, no hand kneading, no proving and it bakes in 120 seconds flat. Way tastier than pita.  A Sicilian Cookery Class on Mount Etna - Peperonata in Agrodolce
Sicily's top food authority let me into her kitchen on Mount Etna while she was preparing sweet-and-sour peppers.  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.  A Bread Fit For a King
Stuffing a bread with white truffles is not cheap, but boy is that good!  Asparagus à la Pompadour
This recipe invented by Louis XV's mistress will not Enlighten your waist.  Cactus Sorbet
Amazing sorbet made from the fruits of the pear cactus, opuntia ficusindica.  London Pub Informant
I meet with a reader of FXcuisine in a series of historical London pubs while he feeds me tips about lesser known deep-fried British delicacies.  Chicken for Dessert
One of the greatest desserts in Turkey is made with chicken breasts. It is based on an almond-and-chicken pudding once hugely popular in medieval Europe. See how it's made!  I love meatballs!
Spaghetti with meatballs is the consumate Italian-American dish, but it doesn't exist as such in Italy. Here is how an Italian would cook it.  Nostradamus Cherry Jelly
For my 200th article, I made cherry jelly from the recipe Nostradamus himself published in 1555.  Books For Cooks
My visit to a must-see bookstore in London beloved by foodies from all over the world.  Quince Balsamico Chutney
My gorgeous, rich, spicy apple-quince chutney from a balsamico caramel base.  Swiss Steamer Dining
Dinner on a 100-year-old steamship on Lake Geneva by one of Switzerland's most famous chefs - complete with my behind-the-scenes visit of the kitchens. |
Scottish Deep-Fried Candy Bar «...a site examining the magic of the deep-fried Mars Bar. As the bogus, but sensible, Scottish saying goes : "Eit one a di an dei yong and hapee."» The National Review |
