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Listing articles 121 to 135 of all 249 articles
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Cactus Sorbet

  • By fx
  • on 23/09/2006
  • in Recipes
  • 17 comments

Amazing sorbet made from the fruits of the pear cactus, opuntia ficusindica.

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.

Books For Cooks

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

Neapolitan Genovese Pasta Sauce

  • By fx
  • on 12/02/2007
  • in Recipes
  • 12 comments

The second most distinguished member of the holy trinity of Neapolitan pasta sauces is based on sausage leftovers and a lot of work.

Chestnut Pie like Pierre Hermé

  • By fx
  • on 16/01/2007
  • in Recipes
  • 13 comments

The most sophisticated chestnut pie in the world.

French castle Expedition

A reader invited me to stay at his castle at Hattonchatel near Verdun in France. I went last week-end to cook extraordinary medieval dishes in the castle - see what's coming next in my 7-article-serie!

Molecular Gastronomy Seminar

I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.

Salama da sugo

This medieval Italian sausage from Ferrara nearly made me pass out.

Nostradamus Cherry Jelly

  • By fx
  • on 04/08/2008
  • in Recipes
  • 28 comments

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

Baba Ganouj on Hot Embers

  • By fx
  • on 17/08/2007
  • in Recipes
  • 15 comments

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

My First Video

  • By fx
  • on 17/12/2008
  • in Recipes
  • 182 comments

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.

Anti Cholesterol Vegetarian Starter

  • By fx
  • on 14/04/2008
  • in Recipes
  • 65 comments

My doctor just sent me the cholesterol bill for this quarter. Apparently I have already had all I needed for the whole year. I followed his advice to eat more vegetables by preparing these amazing avocadoes in béarnaise sauce with a poached egg.

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.

Slow Food Organic Rice Krispies Treat

  • By fx
  • on 06/10/2008
  • in Recipes
  • 65 comments

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

Cheese and Wine Soup

  • By fx
  • on 27/10/2008
  • in Recipes
  • 46 comments

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

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