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A savory mushroom and parmesan custard baked in a water bath, topped with a crisp vegetable medley and pancetta.
Marinated squab legs are confit in duck fat while breasts are spiced, roasted, and served with kale, ceps, and sauce.
A creamy vegetarian pasta dish featuring tortiglioni, dried ceps, button mushrooms, and a rich blend of three Italian cheeses.
Hearty beef sausages and Puy lentils simmered with pancetta, aromatics, and wild mushrooms for a rich, comforting meal.
A creamy pumpkin and parmesan soup finished with sautéed ceps, pumpkin seeds, and fresh chives for an elegant starter.
Pan-fried fish fillets served with savory cabbage parcels filled with mushrooms, goat cheese, and toasted pumpkin seeds.
A creamy, sophisticated mushroom risotto topped with glazed morels, crisp sweetbreads, and aromatic fresh wild garlic.
Chicken thighs are poached and pan-seared until crisp, served with handmade herbed gnocchi and a creamy blended mushroom sauce.
Poached sea bass served with creamed cavolo nero, sautéed ceps, and crispy deep-fried oysters in a rich red wine reduction.