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Soften onions and leeks, sweat veggies, add water and bouquet garni, boil, simmer for 20 minutes, strain, and season.
Mix fried bread, milk, egg, flour, herbs, salt, and pepper. Form into balls, simmer in water or soup for 10 minutes.
Mix bread, butter, milk, egg yolks, parsley, bacon, and seasonings. Fold in egg whites, simmer in broth, poach, slice, and fry.
Boil bones and beef in water, skim scum, add vegetables and spices. Simmer gently for 4-5 hours. Strain.
Roast bones and veggies, deglaze pan, simmer with water and bouquet garni for 2 hours. Strain, salt. Rich flavor.
Wash fish carcasses and heads, pack ingredients in a pot, cover with water, simmer 30 minutes, strain, and season with salt.
Simmer bones in water, skim scum, add vegetables and spices. Cook for 2 hours. Strain for a rich, flavorful stock.
Blend beef and marrow, mix with Parmesan, egg, and breadcrumbs. Press through moullégumes, simmer in broth, and stand before serving.
Mix potatoes, meat, egg, flour, semolina, salt, and pepper. Form balls, poach in salted water for 25 minutes. Serve immediately.
Mash marrow, mix with eggs, breadcrumbs, and salt. Form walnut-sized balls, poach in simmering broth for 20 minutes.
Roast bones, brown vegetables, deglaze with water, simmer with bouquet garni and peppercorns for 2.5 hours. Skim, strain, and enjoy.
Roast bones and veggies, transfer to stock-pot, cover with water, boil, skim, simmer with bouquet garni for 2 hours. Strain, season.
Mix cheeses and eggs, fold in herbs and seasonings, add milk gradually. Form a firm mixture, chill until needed.
Combine ingredients with water, boil, and simmer for 30 minutes. Strain, season with salt. Simple and flavorful.
Mix ingredients into a firm dough, form small balls, and poach in simmering broth for 25 minutes.
Simmer chicken bones with water, ginger, onions, and garlic for 210 minutes. Strain and season with salt. Aromatic and savory.
Boil crushed carcasses, garlic, and vegetables with wine until reduced. Add water, onion, bouquet garni, simmer 3 hours, strain.
Mix minced chicken, liver, and bacon with breadcrumbs, parsley, and eggs. Form walnut-sized balls, poach in simmering broth for 15 minutes.
Soak mushrooms, sauté onions, add veggies, lentils, herbs, mushroom liquid, and water. Boil, simmer 30 minutes, strain, season.
Sift flour and salt, mix with eggs, knead until smooth. Rest dough, roll thin, dry, and boil for 5 minutes.
Sift flour and salt, mix with eggs and milk to form firm dough. Knead, rest, divide, and roll thin.
Brown game pieces, sweat vegetables, reduce red wine by half. Add water, boil, skim, and simmer with spices and herbs for 2.5 hours. Strain, season.
Simmer garlic and bouquet garni in 2 liters of water for 2 hours. Strain, season. Rich and aromatic.
Sweat vegetables in oil, add giblets and water. Boil, skim, simmer with bouquet garni and peppercorns for 2 hours. Strain, season.
Boil, skin, and mash potatoes. Mix with flour, egg, and olive oil. Form dough, shape gnocchi, and poach until they float.
Roast carcass and bones, add vegetables, cook further. Transfer to pot, deglaze with wine, add water, and simmer with herbs for 2 hours. Strain, season.
Mix flour, baking powder, salt, and sugar. Add liquid, fold in herbs and onion. Drop spoonfuls into simmering broth, cook 10 minutes.
Simmer ham bone and ingredients in water for 3 hours. Skim if necessary. Strain the stock for a rich, savory base.
Fry vegetables and spices in ghee, add water, boil, simmer 1-2 hours. Cool, strain, skim fat, and season.
Simmer meat/bones in water, skim scum, add vegetables, tomato, and parsley. Simmer 3 hours, strain, reduce if needed.
Simmer all ingredients in water for 1 hour, skim, strain, and season with salt. Delicate and flavorful.
Brown bones in oil, simmer with water, vegetables, and bouquet garni for 3 hours. Skim scum, strain, and cool.
Mix, knead, rise dough, roll, bake to golden perfection. Brush with butter. Simple, savory satisfaction.
Sauté beef, onion, sesame seeds, garlic, and mushrooms. Mix with remaining ingredients, cool. Fill dough discs, seal, and poach in broth for 3-4 minutes.
Mix flour, egg, and ingredients. Form small balls with wet hands, poach gently for 6-8 minutes. Simple and savory.
Blanch cabbage leaves, mix soaked breadcrumbs with other ingredients, form a ball, wrap with cabbage, poach in broth for 30 minutes, slice, and serve.
Fry onion, beat butter with eggs, mix with parsley, spices, and matzos. Rest, form dumplings, poach for 25 minutes.
Melt butter, sweat vegetables and garlic for 10 minutes. Add remaining ingredients and water, boil, then simmer for 20 minutes.
Roast veal bones with butter and honey. Fry vegetables, add bones, deglaze with water, boil, simmer 4.5 hours, strain, and reduce.
Combine ingredients with 2.3 liters of water, boil, skim, and simmer for 2 hours. Strain for a rich, flavorful stock.
Soak mushrooms, combine with veggies and water, boil, simmer 30 minutes. Add oil, sugar, soy sauce, reduce, and season.
Savory Parmesan shortbread bites, baked from a dough of flour, butter, egg yolk, and Parmesan, served hot and dusted with cheese.
Simmer pork bones and hock with vegetables and spices for 3 hours. Skim, strain, reduce slightly, and season with salt.
Boil sliced potatoes, garlic, parsley, and butter. Simmer 25 minutes, mash, and whisk in cream. Season with salt and pepper.
Mix semolina, potato, onion, parsley, horseradish, and seasoning. Add egg and flour for dough. Form dumplings, poach 7-10 minutes.
Boil bones in water, skim scum, add vegetables and spices. Pressure cook for 45 minutes. Reduce pressure, strain.
Sweat vegetables in butter, add chicken carcass and water. Cook under pressure 20 minutes. Strain, cool, season. Rich and quick.
Boil bones in water, skim, add vegetables. Cook under pressure for 45 minutes. Cool, skim fat, add bouquet garni, boil, and reduce.
Simmer ingredients in water for 1 hour. Strain, add caramel for color. Optionally sauté onions for richer color.
Cover ingredients with water, simmer, skim, and cook in a low oven at 150°C for 1 hour. Strain.
Melt butter, sweat veggies with herbs, add water, boil, simmer, strain, and season. Ready in 25 minutes.
Rub butter into flour, add boiling water for stiff dough. Knead, roll thin, and poach finished ravioli in simmering water for 4 minutes.
Soak rice, sauté onion in goose fat, mix with rice, season, cook in broth. Mix with eggs and flour, form dumplings, poach 5 minutes.
Sauté spinach and onion, mix with Parmesan, salt, pepper, nutmeg, and ricotta. Chill before using. Savory and creamy filling.
Soak breadcrumbs in milk, purée salmon, mix with butter, eggs, and seasoning. Form quenelles, chill, and poach in fish broth for 15 minutes.
Pound shellfish, boil with lemon juice and wine. Add ingredients and water, simmer 15 minutes. Strain, season with salt.
Fry chicken bones, skin, garlic, and ginger in sesame oil. Add celery and spring onions, simmer with water, peppercorns, prawn shells, and heads. Strain and season.
Blanch leaves, fill with seasoned meat mixture, roll and tie. Poach in broth for 10 minutes, untie, and serve.
Mix flour, salt, pepper, suet, horseradish, and onion. Add water for stiff dough, form balls, simmer in broth 15 minutes.
Mix flour, salt, pepper, suet, mushrooms, and onion. Add water for firm dough, form balls, simmer in broth 15 minutes.
Mix flour, salt, pepper, suet, and parsley. Add water for a stiff dough, form balls, simmer in broth for 15 minutes.
Boil ingredients (except bouquet garni and salt), simmer 2 hours. Add bouquet garni, cook 1 more hour. Strain, season.
Sweat onion in oil, add celery and giblets. Boil with water, bouquet garni, garlic, and peppercorns. Simmer 90 minutes. Strain, season.
Mix ingredients thoroughly, form small balls, and poach for 15 minutes. Savory, tender, and flavorful.
Combine ingredients, cover with 2.3L water, boil, and simmer for 1 hour. Strain for a flavorful, waste-free stock.
Sift flour, semolina, and salt. Mix with eggs and olive oil, knead to an elastic dough, rest for 2 hours, roll thin.
Mexican-style baked burritos filled with seasoned turkey, sweetcorn, and cheese, served with a side of natural yoghurt.
Sweet vegetarian cupcakes made with ripe bananas and crunchy pecans, topped with a simple homemade butter icing.
A quick and fragrant Asian-inspired soup featuring chicken thighs, egg noodles, ginger, garlic, and fresh pak choi.
Griddled salmon fillets served over a creamy fennel and toasted pine nut salad with a zesty chilli mint dressing.
Homemade flatbread wraps filled with marinated jerk chicken strips and tangy pickled cabbage, carrots, and radishes.
Miniature homemade flatbreads topped with a fresh pea and bean paste, cream cheese, grilled asparagus, and pea shoots.
Seasoned lamb meatballs served in toasted wholemeal pitta bread with fresh salad and herby yoghurt sauce.
Simmer blueberries with sugar and spices, top with toasted muesli crumble, and serve with sweetened honeyed mascarpone.
A comforting vegetarian dessert featuring oven-baked creamy rice pudding topped with fresh, hand-mashed strawberries.
Lemongrass, ginger, and soy marinated beef served in lettuce leaves with glass noodles, carrot, and toasted sesame seeds.
Multi-colored cupcakes layered with vibrant batter, topped with smooth vanilla buttercream, festive sprinkles, and a classic glacé cherry decoration.
Flavorful West African dish featuring marinated chicken cooked on the hob and grilled, finished with a spicy lemon and onion sauce.
A spicy stir-fry using leftover turkey, homemade masala spice mix, peppers, and chillies for a quick and flavorful meal.
Tender ox cheeks braised in a rich wine sauce served with creamy mashed potatoes and butter-glazed carrots.
Roasted sea bass slices served with vibrant parsley mayonnaise, rich walnut truffle pesto, and crisp red endive leaves.
Marinated lamb rump grilled on the barbecue, served with toasted almond couscous, fresh heirloom tomato salad, and salsa verde.
Richly braised beef short ribs topped with sautéed onions, creamy mashed potato, and marrow bones for a luxurious cottage pie.
Grill foraged razor clams topped with a savory mixture of sautéed vegetables, white wine reduction, and cheesy sourdough breadcrumbs.
A classic French chicken dish in rich red wine sauce, served with a unique vibrant green chlorophyll-infused potato mash.
Handmade hazelnut potato gnocchi served with sautéed girolle mushrooms, rich butter sauce, and crispy fried duck eggs.
Pheasant breasts stuffed with hazelnut garlic butter, breaded and fried, served with mashed swede and braised savoy cabbage.
An autumnal pot-roast featuring juicy blackberries, smoked bacon-wrapped grouse, and a novel salt-baked celeriac mash.
Whole seabass baked in a salt crust served with a flavorful potted shrimp, lemon, and radish fennel salad.
Succulent sole paupiettes poached with mussels, samphire, and leeks, finished with a creamy monk’s beard sauce and charred leek oil.
A sophisticated seasonal starter featuring diced venison loin, creamy celeriac remoulade, juniper-infused sourdough toast, and quail egg yolks.
Healthy baked Middle Eastern falafels served in toasted pitta bread with a fresh, zesty lemon-dressed cucumber and tomato salad.
Tender beef rolls simmered in rich tomato sauce, served with a refreshing orange and green leaf salad.
A light, fresh Cornish ling dish featuring tangy grapefruit prawn dressing, spiced steamed quinoa, and zesty lemon yoghurt.
Fresh summer flavors combined with Japanese ingredients for an impressive king crab dinner party dish.
Succulent salmon marinated in lemon and salt, gently poached in oil, served with creamy mustard sauce and crisp rye croutons.
A flavorful dish featuring seared monkfish, spicy chorizo, and Israeli couscous paired with fresh sea vegetables and herb-infused olive oil.
Pan-roasted scallops served with infused wasabi sauce, herb-flecked fregola pasta, and delicate sea vegetables.
A cheap, economical Thai curry featuring sweet root vegetables simmered in a spiced coconut sauce served over fluffy rice.
Roasted cherry tomatoes with rosemary, thyme, and garlic served on toasted ciabatta bread for a simple Mediterranean appetizer.