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Listing articles 136 to 150 of all 261 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Slow Food Organic Rice Krispies Treat
My friend Therese enlisted my help to teach her son how to cook a healthy snack from scratch.  Swiss Steamer Dining
Dinner on a 100-year-old steamship on Lake Geneva by one of Switzerland's most famous chefs - complete with my behind-the-scenes visit of the kitchens.  Rabbit Head Pasta
Traditional pasta sauce, much loved in some parts of Italy. Don't do this at home. Only a head case would eat it.  Lucknow Edible Silver Foil
Edible sterling silver foil decorates Indian food at weddings. Here is how they make it in Lucknow and how you can use it on a leg of lamb to eat like a Nawab.  Swiss Alps Ricotta
See how we make sérac, the Swiss ricotta, up in the Swiss Alps and learn about about Swiss cheese botanics with a field trip to see what the cows graze up there.  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.  Chestnut Pie like Pierre Hermé
The most sophisticated chestnut pie in the world.  Quince Balsamico Chutney
My gorgeous, rich, spicy apple-quince chutney from a balsamico caramel base.  Books For Cooks
My visit to a must-see bookstore in London beloved by foodies from all over the world.  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.  Nostradamus Cherry Jelly
For my 200th article, I made cherry jelly from the recipe Nostradamus himself published in 1555.  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!  London Pub Informant
I meet with a reader of FXcuisine in a series of historical London pubs while he feeds me tips about lesser known deep-fried British delicacies.  Asparagus à la Pompadour
This recipe invented by Louis XV's mistress will not Enlighten your waist.  Cactus Sorbet
Amazing sorbet made from the fruits of the pear cactus, opuntia ficusindica. |
Swiss Alps Cheesemaking «Today, I came across a wonderful set of photos [...] by the very talented photographer François-Xavier. He travels and photographs and writes about food. His photos are so rich and varied and do that thing that amazing photographers do of capturing the moment and the feeling of that moment just perfectly. They have a painterly feel almost like a still life which somehow seems so appropriate for showing people working with food using methods they love.» FUCheese |
