FXcuisine.com

Mussel Juice Risotto

Fri, 4 Jul 2008 06:45:11 GMT

Nobody does it like the Italians, but under my patient tutelage you"ll give a most convincing performance.

Proper Pea Soup

Tue, 1 Jul 2008 07:49:10 GMT

Probably the best soup in the world, provided you get the key ingredient - a smoked ham bone.

Sicilian Lemon Leaf Meatballs

Mon, 30 Jun 2008 01:50:35 GMT

Another dish with Eleonora in her kitchen near the Etna in Sicily - gorgeous veal meatballs wrapped in lemon-tree leaves and grilled.

Normandy Apple Pie

Fri, 27 Jun 2008 04:46:19 GMT

Juicy traditional French apple tart from Normandy.

Cauliflower Frittata

Thu, 26 Jun 2008 02:22:25 GMT

Delicious egg and cauliflower Mediterranean dish I cooked with my local vegetables, with an explosive finale!

Swiss Knife Factory

Mon, 23 Jun 2008 02:13:34 GMT

My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.

Pink Leg of Lamb

Fri, 20 Jun 2008 10:02:21 GMT

Superb Turkish recipe for a seared and simmered leg of lamb in a pink sauce.

Swiss Raclette

Tue, 17 Jun 2008 08:07:21 GMT

The national dish of Valais, my Swiss canton, raclette is the most gorgeous melted cheese you will ever have. Here at its best at the Manoir de Villa in Sierre.

Beetroot Pasta Disaster

Thu, 12 Jun 2008 07:59:29 GMT

This intriguing pasta roll turned into a resounding disaster. Can you make something out of it?

Rhubarb Strawberry Tiramis�

Tue, 10 Jun 2008 08:39:58 GMT

One of my most successful summer desserts.

A Visit of Ch�teau Pavie

Fri, 6 Jun 2008 08:07:18 GMT

Gerard Perse, one of the most important men in the Bordeaux wine industry, took me on a three-hour tour of Ch�teau Pavie in St Emilion. See for yourself how this man turned a failing ch�teau into one of the most prized wines in the region. Complete with many pictures and my 360� panorama of the huge limestone cellar and exclusive heart-to-heart interview with Perse.

Asparagus � la Pompadour

Mon, 2 Jun 2008 06:08:44 GMT

This recipe invented by Louis XV"s mistress will not Enlighten your waist.

Schabziger Pasta

Mon, 26 May 2008 08:14:45 GMT

Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.

The Five Hundred Dollar Pot

Thu, 22 May 2008 06:52:54 GMT

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

Swiss Pepperballs

Tue, 20 May 2008 09:59:58 GMT

No need to be nuts about pepper to enjoy these amazing pepper-flavored gingerbreads. Hugely popular in my parts of the Alps!

Mother-in-Law Veal Blanquette

Fri, 16 May 2008 08:12:06 GMT

Beautiful French all-white classic fit to impress the most demanding mother-in-law.

Italian Buckwheat Torta

Tue, 13 May 2008 04:31:13 GMT

A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!

Asparagus Malloredus

Wed, 7 May 2008 07:08:00 GMT

A recipe of my own creation, very Italian nonetheless. Quickly prepared, this makes an ideal romantic dinner soaked with enough Cognac to guarantee the meal will meet a successful outcome! I even list a most exquisite & highly appropriate musical accompaniment.

Moroccan Chicken Prune Tagine

Mon, 5 May 2008 02:15:45 GMT

Gorgeous decadent Moroccan dish, sweet, nutty and fragrant.

Swiss Pastry Factory

Thu, 1 May 2008 07:35:54 GMT

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 Weekend Tandoorist

Mon, 28 Apr 2008 03:24:42 GMT

Fun with the tandoor on a rainy Sunday.

Bring Out The Falsomagro

Thu, 24 Apr 2008 07:25:55 GMT

There is more than meets the eye to this cult Sicilian Sunday roast - a stunning highlight of any family meal.

Asparagus like Green Peas

Mon, 21 Apr 2008 03:14:37 GMT

Delicious 19th century French dish - asparagus served like green peas. This was a favorite of Napoleon"s Foreign Minister Talleyrand. Simple, healthy and thoroughly decadent.

Burning Snowman Cookies

Wed, 16 Apr 2008 09:24:52 GMT

My springerle cookies made with an antique wooden mold of the snowman being devoured by the Sun, bringing the rebirth of nature. Mighty fine pagan dessert.

Anti Cholesterol Vegetarian Starter

Mon, 14 Apr 2008 02:37:46 GMT

My doctor just sent me the cholesterol bill for this quarter. Apparently I have already had all I needed for the whole year. I followed his advice to eat more vegetables by preparing these amazing avocadoes in b�arnaise sauce with a poached egg.

Serious Fruitcake

Thu, 10 Apr 2008 03:11:38 GMT

Fruitcake extraordinaire prepared from Philippe Rochat"s own recipe.

FXcuisine's Rag� Finto

Wed, 9 Apr 2008 04:27:19 GMT

My own version of the Neapolitan quick rag�. Ready in under 20 minutes it has a unique hit-me-back taste that will keep you coming and coming to the pot until none is left.

Molecular Gastronomy Seminar

Mon, 7 Apr 2008 04:48:31 GMT

I attended a unique seminar in Paris with Herv� This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.

Sicilian Tangerine Sorbet

Thu, 3 Apr 2008 10:58:13 GMT

Extraordinary sorbet served in the shell for a spectacular dessert suited for the calorie conscious vegetarian and the truffle-eating epicure alike. With no cooking and no ice cream machine required, this is an offer I can"t refuse.

Lucknow Edible Silver Foil

Mon, 31 Mar 2008 07:15:32 GMT

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.

Poutine Will Keep You Warm Throughout Winter

Fri, 28 Mar 2008 03:11:38 GMT

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

Dinner at Le Train Bleu

Tue, 25 Mar 2008 05:29:38 GMT

A memorable meal at one of the most spectacular restaurants in Paris, located in the Gare de Lyon train station.

Rabbit Head Pasta

Sun, 23 Mar 2008 04:51:15 GMT

Traditional pasta sauce, much loved in some parts of Italy. Don"t do this at home. Only a head case would eat it.

Hard-Boiled Swiss Jesus

Wed, 19 Mar 2008 03:45:30 GMT

The most popular dish around Lake Geneva is a mighty pork sausage religiously served over leek and potato papet. We call it a boutefas or a "Jesus".

The Four Hour Lunch

Mon, 17 Mar 2008 11:02:28 GMT

Lunch with my father at the best restaurant in Switzerland - and beyond. Don"t miss the exclusive behind-the-scenes 360 panorama of the kitchens!

Sicilian Drowned Broccoli

Fri, 14 Mar 2008 11:46:02 GMT

Broccoli drowned in red wine like they will serve you in Catania, Sicily.

Buckwheat Pancakes Secrets

Mon, 10 Mar 2008 05:53:05 GMT

Successful buckwheat pancakes in 7 secrets. I make them with home milled buckwheat flour for extra taste but you can use bought flour. Probably the simplest dish on FXcuisine!

Swiss Alpine Potatoes

Fri, 7 Mar 2008 10:40:15 GMT

A simple dish using gorgeous Swiss ingredients you can bring back from an Alpine vacation.

Pigeons Bologna-Style

Mon, 3 Mar 2008 06:40:34 GMT

Gorgeous self-contained romantic dinner in a pot. A traditional recipe from Bologna, Italy.

Lasagna From Scratch

Fri, 29 Feb 2008 04:02:29 GMT

One of the most memorable pasta ever - lasagne bolognese made from flour, eggs and sweat!

French Garlic Soup

Mon, 25 Feb 2008 10:40:21 GMT

Simple and healthy garlic soup from the Provence.

Serious Rag� Bolognese

Fri, 22 Feb 2008 04:41:11 GMT

Bolognese is one of the most famous dishes in Italy, but where outside Bologna can one eat a proper rag� these days? Right in your kitchen if you follow my recipe.

A Day Out in the Swiss Alps

Wed, 20 Feb 2008 04:06:22 GMT

Last weekend my friend John invited me to spend the day at his chalet in the Swiss Alps. We sledged down the fearsome 5-miles-long run and finished with cheese fondue.

Toothless Nawab Kebab

Mon, 18 Feb 2008 07:10:06 GMT

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!

A Night at Jeema-El-Fna

Wed, 13 Feb 2008 11:36:37 GMT

The huge Jeema El Fna square in central Marrakesh turns into the largest open air restaurant in the world as soon as the sun sets.

Swiss Apple Pasta

Mon, 11 Feb 2008 09:53:52 GMT

Extraordinary apple sp�tzle from Thurgau, the apple orchard of Switzerland on the beautiful Bodensee lake between Switzerland, Austria and Germany.

Pasta ncasciata

Tue, 5 Feb 2008 05:33:36 GMT

Uber-cult baked Sicilian pasta very rarely seen outside the island. Eating it off your computer screen is calorie-free.

Marrakech Cooking Class

Thu, 31 Jan 2008 11:16:09 GMT

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

Cardamom Plantation Visit

Tue, 29 Jan 2008 07:44:01 GMT

My private tour of Captain Matthew"s spice plantation in the Nilgiri hills on the Indian Spice Coast. A veritable Cockaigne - no spice or fruit that doesn"t grow there.

The Road to Hell Is Paved With Truffles

Wed, 23 Jan 2008 08:32:19 GMT

My Parmesan-White Truffle sauce"s hit-me-back flavor turned me into a truffle-hunting pig worthy of a glutton in Hieronymus Bosch"s Hell.