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Listing articles 16 to 30 of all 261 articles
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Swiss Pepperballs

No need to be nuts about pepper to enjoy these amazing pepper-flavored gingerbreads. Hugely popular in my parts of the Alps!

Parmesan Poppy Seeds Puff Pastry Crackers

Parmesan puff pastry can serve many purposes - here I tried simple poppy seeds crackers.

Mother-in-Law Veal Blanquette

Beautiful French all-white classic fit to impress the most demanding mother-in-law.

Decadent Baked Vacherin Cheese

Uber decadent personal baked Vacherin Mont d'Or, gorgeous creaminess topped with toasted walnuts, dried fruits soaked in sweet wine and apples sautéed in butter and honey.

Lamb Stew in Intense Yellow Sauce

Amazing traditional shepherds' stew from Abruzzo with a sauce thickened with lemon, egg yolks and pecorino.

Beetroot Pasta Disaster

This intriguing pasta roll turned into a resounding disaster. Can you make something out of it?

Indian Eggplant Spread Cooked Over Hot Embers

Aubergine spread cooked directly over hot embers - a hot and smokey traditional Indian recipe.

Swiss Alpine Potatoes

A simple dish using gorgeous Swiss ingredients you can bring back from an Alpine vacation.

Evian Chocolate Sorbet

One of the simplest sorbet you can make and yet a memorable, intense chocolate delicacy with no sticky aftertaste.

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.

Pigeons Bologna-Style

Gorgeous self-contained romantic dinner in a pot. A traditional recipe from Bologna, Italy.

Creamy Agliata Verde

This traditional recipe from the confines of Italy and Switzerland brings together the delicious full fat creamy tomme with a unique Alpine herbal pesto.

Ember-Roasted Peppers in Olive Oil

Extraordinary dish prepared directly over hot embers to make a memorable starter in the purest tradition of Mediterranean simplicity.

Rhubarb Strawberry Tiramisù

One of my most successful summer desserts.

Hard-Boiled Swiss Jesus

The most popular dish around Lake Geneva is a mighty pork sausage religiously served over leek and potato papet. We call it a boutefas or a 'Jesus'.

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«C’est beau, c’est bien fait, c’est pas prétentieux mais quand même old school comme il faut, et surtout c’est généreux et le résultat a l’air d’être vraiment délicieux. FX est un perfectionniste et un gourmand, et on a plein de photos pour le prouver.»

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