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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.
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.
Fry vegetables and spices in ghee, add water, boil, simmer 1-2 hours. Cool, strain, skim fat, and season.
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.
Cover ingredients with water, simmer, skim, and cook in a low oven at 150°C for 1 hour. Strain.
A flavorful broth with steak, green beans, and carrots, seasoned with ginger, honey, soy, and fresh chilli.
A fragrant Thai-style coconut broth featuring king prawns, fresh mango, ginger, and lime served over delicate rice noodles.
A creamy Thai-style vegetable broth served with pan-fried pak choi and topped with deep-fried crispy egg noodles and coriander.
A fragrant Asian-inspired soup featuring salmon, thin rice noodles, and lemongrass simmered in a savory vegetable stock.
A fragrant Thai-inspired broth featuring salmon simmered in coconut milk with lemongrass, spring onions, and fresh coriander.