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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.
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.
Boil crushed carcasses, garlic, and vegetables with wine until reduced. Add water, onion, bouquet garni, simmer 3 hours, strain.
Soak mushrooms, sauté onions, add veggies, lentils, herbs, mushroom liquid, and water. Boil, simmer 30 minutes, strain, season.
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.
Sweat vegetables in oil, add giblets and water. Boil, skim, simmer with bouquet garni and peppercorns for 2 hours. Strain, season.
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.
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.
Brown bones in oil, simmer with water, vegetables, and bouquet garni for 3 hours. Skim scum, strain, and cool.
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.
Soak mushrooms, combine with veggies and water, boil, simmer 30 minutes. Add oil, sugar, soy sauce, reduce, and season.
Simmer pork bones and hock with vegetables and spices for 3 hours. Skim, strain, reduce slightly, and season with salt.
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.
Blanch leaves, fill with seasoned meat mixture, roll and tie. Poach in broth for 10 minutes, untie, and serve.
Boil ingredients (except bouquet garni and salt), simmer 2 hours. Add bouquet garni, cook 1 more hour. Strain, season.
Lemongrass, ginger, and soy marinated beef served in lettuce leaves with glass noodles, carrot, and toasted sesame seeds.
Tender ox cheeks braised in a rich wine sauce served with creamy mashed potatoes and butter-glazed carrots.
A classic French chicken dish in rich red wine sauce, served with a unique vibrant green chlorophyll-infused potato mash.
Fresh summer flavors combined with Japanese ingredients for an impressive king crab dinner party dish.
Indian-inspired marinated lamb cutlets served with a refreshing green chutney and crunchy kachumber salad.
Succulent herb-stuffed pork belly served with crisp roast potatoes, vegetable ratatouille, rich gravy, and sweet caramelized apple slices.
Pan-seared lamb cutlets with a goat cheese crust served with sticky balsamic onion marmalade and tender glazed baby carrots.
A warm salad featuring caramelised sweet potatoes, tender baby leeks, and flaked Arbroath smokie with a zesty lemon dressing.
Thinly sliced steak and fresh vegetables stir-fried in a sweet honey-soy glaze, finished with a balsamic red wine reduction.
A flavorful broth with steak, green beans, and carrots, seasoned with ginger, honey, soy, and fresh chilli.
Pan-fry salmon until golden, then serve with a reduced cream and herb sauce alongside blanched asparagus and carrots.
Blanch green beans, caramelize pear slices in butter and sugar, then toss with grated carrot, coriander, brie, and lemon dressing.
Herb-crusted salmon pan-fried and served over grated carrots and blanched asparagus with a zesty herb dressing and toasted pine nuts.
Herb-stuffed chicken wings served with handmade potato gnocchi, a rich chicken jus, and fresh broad beans with thyme.
A Spanish-inspired rice dish using leftover roast chicken, homemade stock, vegetables, and aromatic spices cooked in a lager sauce.
An incredibly easy party dish with an authentic Mexican touch using grated dark chocolate for a rich, deep flavor.
A classic layered pasta dish with rich beef ragu, creamy béchamel sauce, and plenty of Parmesan cheese baked until golden.
Marinated squab legs are confit in duck fat while breasts are spiced, roasted, and served with kale, ceps, and sauce.
Thinly sliced beef batons marinated, battered, and deep-fried until crispy, سپس tossed in a reduced sweet and spicy sauce.
Poached chicken served in a creamy white wine and egg yolk sauce, accompanied by smooth mashed potato and fresh parsley.
Seared sea trout served over tender artichokes and crispy golden laverbread and oatmeal cakes with a hazelnut finish.
A gorgeous turkey casserole braised in red wine with pancetta and mushrooms. Perfect for a hearty winter supper.
A comforting pie using leftover turkey and ham simmered in a cream sauce and topped with golden puff pastry.
Zesty black bean wraps with fresh tomato salsa, guacamole, and a homemade sweet chilli sauce topped with fried eggs.
A delicate Thai surf and turf featuring handmade chilli jam, fresh prawn spring rolls, and a zesty seared beef salad.
A sophisticated dish featuring slow-cooked ox tongue and tripe, served with green vegetable vinaigrette and creamy oyster mayonnaise.
Seasoned beef browned and slow-cooked in a red wine and mirepoix reduction, served with glazed vegetables and savory sauce.
A comforting autumnal casserole featuring golden-brown chicken thighs and mushrooms simmered in a white wine and chicken stock sauce.
Marinated venison medallions served with a rich, creamy wild mushroom sauce featuring morels, porcini, and a touch of truffle.
A versatile, slow-cooked meat base flavored with bacon, chicken livers, red wine, and herbs for various classic dishes.
A rich, slow-cooked French beef stew marinated overnight in burgundy wine, simmered with bacon, shallots, and mushrooms until tender.
An autumnal roasted butternut squash soup rich with Parmesan and a fresh parsley purée, served with crusty bread.
A layered vegetable gratin featuring carrots, swede, parsnips, and potatoes baked in a creamy, cheesy custard with breadcrumbs.
A traditional homemade chicken stock made by simmering a chicken carcass with aromatic vegetables and herbs for several hours.
Slow-cooked lamb shanks infused with rosemary and anchovies, served in a rich wine sauce with flageolet beans and gremolata.
A quick and flavorful stir fry featuring tender pork fillet, crisp vegetables, and a savory black bean sauce.
A hearty one-pot chicken meal with bacon, root vegetables, and potatoes simmered in a rich tomato and herb broth.
Pot-roasting moist pheasant in a creamy cider and Calvados sauce, served with baked apples and crispy pancetta over kale.
A delicious layered root vegetable gratin with Emmental cheese, cream, and a crunchy breadcrumb topping, baked until golden.
Hearty beef sausages and Puy lentils simmered with pancetta, aromatics, and wild mushrooms for a rich, comforting meal.
Marinated roast lamb served over a fragrant vegetable and chickpea stew with Indian spices, potatoes, turnips, and carrots.
Tender lamb and vegetables cooked in a rich broth, topped with crisp layered potatoes and baked until golden brown.
Slow-cooked pork cheeks braised in sherry and stock, served with cumin-infused mashed potatoes and a fresh almond picada paste.
Chicken wings marinated in lemongrass, grilled to perfection, and glazed with a sweet and spicy oyster honey sauce.
Boil chopped carrots, simmer with butter, cream, and wine, then top with a whole upright boiled carrot.
Roasted goats' cheese served over fresh vegetable coleslaw and sliced tomatoes with a homemade zesty gazpacho sauce.
A fresh vegetarian salad featuring julienned apple, carrot, and leek tossed in a simple vinaigrette and topped with cheddar.
A smooth, vegetarian soup made by sautéing carrots, onions, and garlic, simmered in stock and finished with double cream.
Crispy pan-fried vegetable rosti served with sliced rump steak in a savory garlic, herb, and red wine reduction sauce.
A fresh vegetarian salad featuring grated carrots, spicy horseradish, and spinach tossed in a mustard vinaigrette and topped with cheddar.
A simple vegetarian soup featuring sautéed leeks, carrots, and warm ginger, blended smooth and served over crisp apple pieces.
Pan-seared lamb steak topped with a cheesy breadcrumb crust, served over a smooth, buttery carrot purée.
Thinly sliced beef fillet marinated in lemongrass, garlic, and chili, then griddled and served with a zesty dipping sauce.
Stir-fried marinated rump steak served over a fresh vegetable coleslaw with a herb butter sauce.
Pan-fried beef fillet served with a crispy carrot and potato rösti and a creamy, strained vegetable-infused sauce.
Roasted venison rack served with buttery braised endives and a rich red wine and sage reduction sauce.
A seasonal roast dinner featuring venison, swede fondants, and pickled green cabbage served with a red wine reduction.
A hearty vegetarian casserole featuring layered peppers, onions, and roast potatoes served alongside sautéed garlic and coriander mushrooms.
Roasted turkey breast stuffed with sweet mincemeat, served with cinnamon-baked apples and a rich herb-infused pan sauce.
A hearty dish featuring a flavorful sausage bake atop a crispy carrot and potato rösti, finished with a fried egg.
Spiced pork skewers oven-baked and served over a creamy mashed blend of sweet potato and carrots.
Slow-cooked beef steaks in a red wine and horseradish sauce, served with crispy paprika onions and buttered new potatoes.
Tender beef cheeks braised overnight in beer and stock, served with a fresh lemon and parsley salad.
Moist chicken wings topped with seared scallops and a hazelnut-infused vegetable stock for a sophisticated dinner party dish.
Tender braised pork cheeks served with honey-ginger glazed carrots and buttery Jersey Royal potatoes.
An autumnal sweetcorn soup featuring roasted corn kernels and pan-seared wood pigeon crowns finished with smoked bacon and vegetables.
Economical lamb neck stew slow-cooked with root vegetables and wine, topped with fresh rosemary suet dumplings.
Crispy skin salmon served over a creamy, curried mussel sauce with diced vegetables and fresh chives.
Roast best end of lamb paired with a layered potato and braised shoulder cake, served with seasonal vegetables.
Pan-fried sea trout served with blanched peas, carrots, and bacon in a rich buttery horseradish sauce.
Slow cooked juicy pork belly served with spicy broccoli, sweet potato rice, and a zesty cranberry orange sauce.
Crispy fried spring rolls filled with seasoned chicken, mushrooms, and fresh vegetables, served hot with a sweet and spicy sauce.
A classic, fast Chinese vegetarian dish utilizing cold rice, scrambled eggs, broccoli, carrots, and tomatoes stir-fried in a wok.
A vibrant chicken, mushroom, and egg stir-fry flavored with ginger and garlic, served in fresh, crisp iceberg lettuce cups.