 |
 |
Listing articles 91 to 105 of all 261 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Italian Alpine Buckwheat Pasta Pizzocheri
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!  Beef Carrot Daube
Beef simmered for 4 hours with carrots, a real French classic rarely prepared properly. Here is how to do it.  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.  Ultimate Speck
Proper Speck, a cult Tyrolian dried and smoked pork meat, can only be found in a narrow corner of Val d'Ultimo, in Italy. Probably the best dried meat on earth, and you can't really buy it. But let me show you how it's made.  Swiss Apple Roesti (Video)
Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.  French Blanc-Manger
This extraordinary French sweet almond jelly must be the best food that survived the Middle Ages. My final and most tasty dish in the Hattonchatel castle serie.  Montgomery's Cheddar
My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video.  The Battle of the Knoedel
The story of a German secret weapon transformed into a delicious dish by the Italians.  Japanese Culinary Artifacts
A glimpse at the motley cornucopia of Japanese cookware and confectionery I brought back from my last trip.  Beenleigh Blue Pasta
When I saw this cheese I immediately knew how to turn it into a pasta sauce fit for a King - with only two ingredients.  A Jam Fit for a Queen
The most expensive jam in the world is made in Bar-le-Duc from red currants hand-seeded with a goose quill. Worth every penny!  Baking naans in my tandoor
My search for the way to bake the very best naans in my home gas-heated tandoor.  Swiss Wine Tart
A sweet tart made from white wine and sugar, very popular around my parts.  Toothless Nawab Kebab
In Lucknow, kebabs are meat patties delicately flavored with spices and fried in clarified butter on a large tray. Here is one so soft you don't need your teeth to eat it. Honest!  Salama da sugo
This medieval Italian sausage from Ferrara nearly made me pass out. |
«I just wanted to let you know how much I love FXCuisine. I am a daily visitor to your site and love trying out your recipes. I have only been cooking for a few years but am extremely addicted to it. Your site is my favourite. My husband also can't thank you enough because he is reaping the rewards of eating the superb creations I get from you. » A reader from London |
