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Listing articles 151 to 165 of all 249 articles
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The Battle of the Knoedel

  • By fx
  • on 19/08/2008
  • in Recipes

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

Neal's Yard Dairy

My visit to the cult London cheese shop, selling no less than 57 types of British cheeses.

Swiss Apple Roesti (Video)

  • By fx
  • on 02/04/2009
  • in Recipes

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

Beenleigh Blue Pasta

  • By fx
  • on 23/03/2009
  • in Recipes

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

A Jam Fit for a Queen

The most expensive jam in the world is made in Bar-le-Duc from  red currants hand-seeded with a goose quill. Worth every penny!

Homemade Garganelli Pasta

Thanks to a tiny a garganelli comb ordered from Italy I was able to make these legendary hand-rolled penne. A treat!

Toothless Nawab Kebab

  • By fx
  • on 18/02/2008
  • in Recipes

In Lucknow, kebabs are meat patties delicately flavored with spices and fried in clarified butter on a large tray. Here is one so soft you don't need your teeth to eat it. Honest!

Osaka Crab Extravaganza

This crab dinner in Osaka had the highest dollar-to-calorie ratio I had in my entire life - but entirely worth it.

Japanese Culinary Artifacts

A glimpse at the motley cornucopia of Japanese cookware and confectionery I brought back from my last trip.

French Blanc-Manger

  • By fx
  • on 16/10/2008
  • in Recipes

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.

Potato Raviolis

  • By fx
  • on 29/09/2008
  • in Recipes

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.

Pear, Walnut and Gorgonzola Bruschetta

  • By fx
  • on 10/11/2008
  • in Recipes

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.

A Night at Jeema-El-Fna

The huge Jeema El Fna square in central Marrakesh turns into the largest open air restaurant in the world as soon as the sun sets.

The Passion of the Boar

We roasted a whole boar on woodfire at Hattonchâtel castle in France for a memorable medieval banquet. See how it's done, from start to finish. Not for the faint of heart!

Dandelion Syrup

  • By fx
  • on 19/04/2007
  • in Recipes

Dandelion, the humble but ubiquitous golden flower is turned into a syrup and jam in the Alps. Here is how my grandma did it.

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Scottish Deep-Fried Candy Bar
«This is why there are no old 'Scots':»

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