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Shopping for Arcane Ingredients and Cookware in Paris

The more you cook, the more you encounter recipes that call for ingredients you just can't find anywhere. You also realize that some culinary operations would be a whole lot easier with the proper tool. Well, if you're in Paris, here is where to go.

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.

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

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

Pistachio Ice Cream From Scratch

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

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!

Sicilian Cash Cow

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

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.

Italian Alpine Buckwheat Pasta Pizzocheri

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

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!

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

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

Pizzaiolo del Presidente - Napoli's Most Famous Pizzeria

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

Beef Carrot Daube

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

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

Stilton with Port

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

Black Squid Ink Rice

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

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.

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 ragù, 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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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.»

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