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Listing articles 121 to 135 of all 249 articles
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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.

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.

Books For Cooks

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

Salama da sugo

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

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?

Montgomery's Cheddar

My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video.

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.

Cactus Sorbet

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

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

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!

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.

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.

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.

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.

Hard Core Swiss Vacherin Cheese

Follow me as I wake up in the wee hours of the morning to see Swiss armailli make a unique cheese in a small chalet up the Gruyere Alps.

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.

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Rabbit Head Pasta
«For a country that wraps scraps and blood in pig and sheep guts, it
seems weird to me that so many are turned off by the parts that are the
farthest from the ass.»

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