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Elegant scallop mousse baked in herb-lined ramekins, served with sautéed asparagus, grilled scallops, and a creamy white wine sauce.
A quick vegetarian wrap filled with Mediterranean vegetables, mozzarella, and olives, then lightly fried until golden and crisp.
Tender herb-crusted lamb racks roasted and served over a flavorful potato, broad bean, and pea ragoût.
Pan-fried chicken served over a warm mixture of flageolet beans, sautéed fennel, shallots, and crispy pancetta with fresh herbs.
Roasted whole sea bass served with sautéed leeks, wilted spinach, and a tangy sweet and sour rhubarb chutney.
A festive sandwich featuring griddled bread layered with stuffing, turkey, cranberry sauce, and a honey-mustard dressing.
Scallops and crayfish served with home-smoked beetroot, tender asparagus, and a fresh herb salad dressed in balsamic vinegar and oil.
A fresh vegetarian spread of whipped cream cheese infused with garlic and herbs, served with oily herb salad and pitta.
Pan-seared peppered goats' cheese served on a bed of fresh mixed herbs with a reduced balsamic and blueberry sauce.
Flavorful turkey and feta patties served on griddled bread with a zesty, herb-filled Sicilian lemon salad.
Chargrilled langoustines in a zesty soy dressing served with crispy golden-brown parmesan discs and fresh herbs.
Deep-fried boiled tagliatelle tossed with fresh herbs, balsamic vinegar, chili, and toasted sesame seeds for a crunchy vegetarian salad.
Prepare a homemade stock and herb stuffing, then roast the turkey wrapped in butter-soaked muslin for a succulent result.
Crispy herb-crusted hoki fish served with a rich, creamy Brie and sweet potato sauce.
Steamed poussin breasts served over a flavorful bulgar wheat salad with raisins, citrus, hemp seeds, and aromatic herbs.
A creamy risotto topped with leftover goose and chestnut mushrooms, perfect for using up holiday leftovers like turkey or goose.