Homemade Guacamole
Our very first reader recipe! Vagner Carvalho, from the USA, shares his chunky homemade guacamole: ripe avocados, fresh lime, tomato, […]
Appetizers, North & Central American Cuisine, Recipes
Recipes
Authentic world recipes from our community of food lovers.
European Cuisine, Recipes, Soups & Stews
Courgette Velouté with Selles-sur-Cher Goat Cheese
Selles-sur-Cher is a soft, ash-coated goat cheese from the Loire Valley, its tender paste and mild tang making it perfect
European Cuisine, Recipes, Soups & Stews
Soupe Tourangelle (Touraine Potato Leek Soup)
Soupe Tourangelle carries the gentle character of the Touraine region in France’s Loire Valley — a comforting, creamy soup of
European Cuisine, Recipes, Starters
Saucisson Brioché (Lyonnaise Sausage in Brioche)
A specialty of Lyon, Saucisson Brioché wraps a whole poaching sausage in soft, buttery brioche dough and bakes it until
European Cuisine, Main Courses, Recipes
Arcachon-Style Grilled Sardines
Sardines have an unfair reputation for being strongly flavoured, but grilled fresh and simply, as they are on the Arcachon
Island Cuisine, Main Courses, Recipes
Caribbean-Style Roast Pork
Slow-roasted pork marinated in garlic, citrus and warming spices is a fixture of Caribbean family celebrations, the meat turning fall-apart
European Cuisine, Main Courses, Recipes
Quenelles Lyonnaises (Lyon-Style Dumplings)
A specialty of Lyon, quenelles are light, airy dumplings made from a choux-like batter, traditionally flavoured with fish (often pike)
European Cuisine, Recipes, Soups & Stews
Potage Bourguignon (Burgundy Onion and Tomato Soup)
This gentle soup pays tribute to the sweet onions of the Val de Saône, once a staple crop of the
European Cuisine, Pastries & Baking, Recipes
Pithiviers (French Almond Cream Cake)
Named after the town of Pithiviers, this striking pastry consists of two rounds of puff pastry enclosing a rich almond
European Cuisine, Main Courses, Recipes
Patranque (Auvergne Bread and Cheese Skillet)
Patranque comes from the Cantal region of Auvergne, a resourceful peasant dish designed to use up stale bread by melting