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Listing articles 121 to 135 of all 259 articles
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I love meatballs!

Spaghetti with meatballs is the consumate Italian-American dish, but it doesn't exist as such in Italy. Here is how an Italian would cook it.

May I eat your shrimp shells?

Shrimp shells are served as crispy appetizers in Japan. You can buy tiny dried whole crabs to use as peanuts. I was coerced into trying and will be back for more!

Chicken for Dessert

One of the greatest desserts in Turkey is made with chicken breasts. It is based on an almond-and-chicken pudding once hugely popular in medieval Europe. See how it's made!

Neapolitan Genovese Pasta Sauce

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

Heaven is a Plate of Tortellini

If Adam and Eve renounced Heaven for an apple, what would they have given for a plate of tortellini?

Serious French Cottage Pie

Hachis Parmentier is French confort food at its best - slowly prepared over 3 days. Spend 3 minutes to see how it's done.

Behind the Scene at Alain Ducasse's

Extraordinary pre-starter offered in top French chef Alain Ducasse's restaurant in Provence - delicious crispy toasted bread with eggplant caviar and anchovy sauce. A resounding success! See how Ducasse makes it and you can do it at home too.

Eataly - Slow Food Superstore

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

The Five Hundred Dollar Pot

I was given a private tour of the Kuhn Rikon factory near Zurich, who makes some of the best cookware 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!

Cactus Sorbet

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

Nostradamus Cherry Jelly

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

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.

Swiss Pastry Factory

One of the most modern industrial pastry plants in Switzerland allowed me to spend a morning with them - with my camera. Feel like making 7000 Napoleons? Follow me in.

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.

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