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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.

Jerk Tandoori Chicken

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

FXcuisine's Ragù Finto

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.

FXcuisine's Date Chutney

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

Pasta con l'anatra - pasta in duck sauce

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

I made my own raviolis

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

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.

Pistachier at Lenôtre

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

A Bread Fit For a King

Stuffing a bread with white truffles is not cheap, but boy is that good!

Swiss Alpine Gingerbreads

The most popular Swiss country fair cookie, Magenbrot, is a light gingerbread supposed to be a friend of the stomach. He is my friend too!

Italian Buckwheat Torta

A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!

The Four Hour Lunch

Lunch with my father at the best restaurant in Switzerland - and beyond. Don't miss the exclusive behind-the-scenes 360 panorama of the kitchens!

Sicilian Almond Sorbet

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

Asparagus like Green Peas

Delicious 19th century French dish - asparagus served like green peas. This was a favorite of Napoleon's Foreign Minister Talleyrand. Simple, healthy and thoroughly decadent.

Tandoor-Roasted Pineapple Paneer Peppers Onion Salad

A spectacular warm salad from London Michelin-starred Tamarind restaurant. With some inside help and after a few disasters, I managed to make it at home!

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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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