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Listing articles 166 to 180 of all 249 articles
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Swiss Sugar Factory

My visit of the largest sugar factory in Switzerland. Walk in as a beet and exit as a thousand sugar cubes - a life-changing experience.

Dandelion Syrup

  • By fx
  • on 19/04/2007
  • in Recipes
  • 42 comments

Dandelion, the humble but ubiquitous golden flower is turned into a syrup and jam in the Alps. Here is how my grandma did it.

Sicilian Cash Cow

  • By fx
  • on 10/08/2007
  • in Recipes
  • 20 comments

This baked eggplant pasta dish has been keeping client queuing at the door of Geneva's most successful popular Italian restaurant 15 years. Find out how you can milk the Sicilian cash cow for yourself.

Poutine Will Keep You Warm Throughout Winter

A Canadian stop on my tour of world street foods of dietary interest.

Foie Gras Terrine (Video)

  • By fx
  • on 23/12/2008
  • in Recipes
  • 108 comments

Learn how to make a foie gras terrine from scratch in only 12 minutes.

Italian Alpine Buckwheat Pasta Pizzocheri

  • By fx
  • on 24/05/2007
  • in Recipes
  • 36 comments

Traditional buckwheat noodles from the Italian Alps with cabbage and Fontina cheese. I made them from scratch with my own freshly milled buckwheat flour. Hard core pasta!

Pistachio Ice Cream From Scratch

  • By fx
  • on 14/06/2007
  • in Recipes
  • 11 comments

Starting with raw pistachios from Istanbul, I made delicious pistachio ice cream from scratch using directions from French pastry chef honcho Pierre Hermé. Nothing like industrial ice cream!

Marrakech Cooking Class

How I learned how to make pigeon pastilla, one of the most elegant dishes in moroccan cuisine.

Indian Watermelon Curry

  • By fx
  • on 31/05/2007
  • in Recipes
  • 23 comments

This unusual curry turns bland watermelons into a spectacular and quickly prepared original and authentic Indian curry.

Stilton with Port

I bought a whole head of Stilton and soaked it in the finest Port wine for a most memorable drinking session.

Pizzaiolo del Presidente - Napoli's Most Famous Pizzeria

Eat like a president for 5 Euros in one of Napoli's most famous pizzeria.

Black Squid Ink Rice

  • By fx
  • on 21/03/2007
  • in Recipes
  • 4 comments

This traditional poor man's paella makes for a stunning dish all dressed in black. Arroz Negro is one of the humble glories of Spanish cuisine.

Beef Carrot Daube

  • By fx
  • on 10/12/2007
  • in Recipes
  • 47 comments

Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it.

Bigoli, Bigolaro, Bigolarist

My largest and most unusual pasta-making accessory, the bigolaro, made 28 fat spaghettis, called bigoli, each as long as the room. Served with the traditional duck ragů, this made my guests very happy despite the fact they had to make their own pasta.

Ramadan Kebabs in Istanbul

A reader invited me in a neighborhood kebab house in Istanbul for the first night of Ramadan. After a short introduction, 50 pictures to take you through the whole meal from preparation to finish. Don't miss this!

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