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Sicilian Almond Sorbet

  • By fx
  • on 26/10/2007
  • in Recipes
  • 19 comments

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

Zaletti - the Venetian Cookie

  • By fx
  • on 30/03/2007
  • in Recipes
  • 7 comments

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

Pistachier at Lenôtre

  • By fx
  • on 20/02/2007
  • in Recipes
  • 13 comments

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

FXcuisine's Date Chutney

  • By fx
  • on 29/08/2008
  • in Recipes
  • 30 comments

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

The Road to Hell Is Paved With Truffles

My Parmesan-White Truffle sauce's hit-me-back flavor turned me into a truffle-hunting pig worthy of a glutton in Hieronymus Bosch's Hell.

Jerk Tandoori Chicken

  • By fx
  • on 02/10/2006
  • in Recipes
  • 6 comments

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

Red-Hot Medieval Roots

I always wanted to cook root vegetables in hot embers but didn't have the required giant medieval hearth - until a month ago. See how we cooked turnips and beetroots from Hattonchâtel's moat garden in the castle's walk-in fireplace.

Kouign Amann

  • By fx
  • on 26/11/2006
  • in Recipes
  • 16 comments

A most amazing pastry based on flour, sugar and a lot of butter. A definite calorie bomb but so good you would not believe.

I made my own raviolis

  • By fx
  • on 04/12/2007
  • in Recipes
  • 8 comments

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

Arab Lamb Ossobuco

  • By fx
  • on 02/05/2007
  • in Recipes
  • 21 comments

An incredible festive 7-layers dish with lamb shanks, ground beef over rice. Delicious but quite involved if you're alone in the kitchen!

FXcuisine's Ragù Finto

  • By fx
  • on 09/04/2008
  • in Recipes
  • 67 comments

My own version of the Neapolitan quick ragù. 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.

Swiss Cheese Fritters

  • By fx
  • on 11/12/2007
  • in Recipes
  • 12 comments

The mighty Beignets de Vinzel is a cult dish from the Swiss coast of Lake Geneva. It would fit nicely into the Scottish Diet.

Pasta con l'anatra - pasta in duck sauce

  • By fx
  • on 09/10/2006
  • in Recipes
  • 13 comments

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

Asparagus à la Pompadour

  • By fx
  • on 02/06/2008
  • in Recipes
  • 26 comments

This recipe invented by Louis XV's mistress will not Enlighten your waist.

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.

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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 … and far more interesting reading material than anything you can find on this humble blog! Wow. I’m gonna click over there right now …»
Mangiare Bene

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