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Eataly - Slow Food Superstore

My day at Eataly, the biggest slow food grocery store in the world, just outside Torino, Italy.

Baba Ganouj on Hot Embers

Amazing Lebanese eggplant caviar roasted directly over hot embers and served with crispy lavash bread with toppings.

Michelin-Starred Strawberry Sorbet

Learn how to make the very best strawberry sorbet you will ever taste exactly like they do at one of the world's top restaurants, Philippe Rochat in Switzerland. Read my interview of chef Rochat where he tells which strawberry to use for this sorbet.

Paris Truffle Dinners

Hoping the financial crisis will at least do something good and bring truffle prices down from their stratospheric heights, I show you how they eat truffles in Paris.

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.

Nostradamus Cherry Jelly

For my 200th article, I made cherry jelly from the recipe Nostradamus himself published in 1555.

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.

Swiss Pastry Factory

One of the most modern industrial pastry plants in Switzerland allowed me to spend a morning with them - with my camera. Feel like making 7000 Napoleons? Follow me in.

The Five Hundred Dollar Pot

I was given a private tour of the Kuhn Rikon factory near Zurich, who makes some of the best cookware in the world.

Behind the Scene at Alain Ducasse's

Extraordinary pre-starter offered in top French chef Alain Ducasse's restaurant in Provence - delicious crispy toasted bread with eggplant caviar and anchovy sauce. A resounding success! See how Ducasse makes it and you can do it at home too.

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.

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!

A night at the Liboson

A memorable fondue in an over-the-top dungeon chalet straight out of a Hammer film. Our host, Paul du Marchie, has been building an architectural fantasy in the middle of the woods for the last 50 years. Dont' miss my eight 360° panoramas!

A Sicilian Cookery Class on Mount Etna - Peperonata in Agrodolce

Sicily's top food authority let me into her kitchen on Mount Etna while she was preparing sweet-and-sour peppers.

May I eat your shrimp shells?

Shrimp shells are served as crispy appetizers in Japan. You can buy tiny dried whole crabs to use as peanuts. I was coerced into trying and will be back for more!

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Chocolate Raspberry Moelleux
«The Holy Grail of Cupcake - as close to perfection as one can get in an eating experience. Words cannot explain how good these are. There are very few things in life that are better than eating one of these.»
Mike


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