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Nostradamus Cherry Jelly

For my 200th article, I made cherry jelly from the recipe Nostradamus himself published in 1555.

Lucknow Edible Silver Foil

Edible sterling silver foil decorates Indian food at weddings. Here is how they make it in Lucknow and how you can use it on a leg of lamb to eat like a Nawab.

Paris Truffle Dinners

Hoping the financial crisis will at least do something good and bring truffle prices down from their stratospheric heights, I show you how they eat truffles in Paris.

Michelin-Starred Strawberry Sorbet

Learn how to make the very best strawberry sorbet you will ever taste exactly like they do at one of the world's top restaurants, Philippe Rochat in Switzerland. Read my interview of chef Rochat where he tells which strawberry to use for this sorbet.

Baba Ganouj on Hot Embers

Amazing Lebanese eggplant caviar roasted directly over hot embers and served with crispy lavash bread with toppings.

Eataly - Slow Food Superstore

My day at Eataly, the biggest slow food grocery store in the world, just outside Torino, Italy.

Slow Food Organic Rice Krispies Treat

My friend Therese enlisted my help to teach her son how to cook a healthy snack from scratch.

Strawberry Risotto

Serious risotto from the king of modern Italian cookbooks - Il Cucchiaio d'argento. It contains strawberries for a surprising but successful and now well established match.

Chestnut Pie like Pierre Hermé

The most sophisticated chestnut pie in the world.

Cheese and Wine Soup

A robust Swiss soup based on Alp cheese and Fendant white wine to warm you up during the cold months.

Books For Cooks

My visit to a must-see bookstore in London beloved by foodies from all over the world.

Tea with Sir Hugh

Last week I had tea with Sir Hugh and his lovely wife Gaynor in one of their favorite haunts in London - a uniquely British experience.

My First Video

For my first video I show you how to bake a simple but original and highly colorful cake using French almonds with a long pedigree: praslines.

Pasta for Dessert II : Chocolate Tagliatelle

A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.

Snails Have Seven Lives at L'Escargot Montorgueil

Just how many lives does a snail have? Seven, at L'Escargot Montorgueil, Paris' premier snail restaurant, where your shell might have served many guests.

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«François-Xavier (FX) shares "memorable food experiences" from the depths of
Italy to the high Alpine pastures of the Swiss Alps. His passion for gastronomy
exudes in his timeless images, detailed articles and spectacular recipes.»

Months of Edible Celebrations


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