Average score* 63/100
Appetizers
Seared foie gras with grapes
A partially cooked foie gras, rolled in cling film, and poached at 80 °C, sprinkled with grapes marinated in brandy: a festive and refined starter.
Casserole and stew recipes
Casserole and stew recipes: 216 easy recipes explained step by step, with timings, cost per person and nutritional values. On the menu: Seared foie gras with grapes, Escargots in the Basque style, Sautéed snails in olive oil, Brabant-style pheasant…
- 216recipes
- 1 hr 41 minon average
- 91easy to make
By appliance and cooking method
- Oven recipes1630
- Pan-fried recipes1197
- Blender recipes440
- Deep-fried recipes244
- Casserole and stew recipes216
- Steamed recipes104
- No-cook recipes76
- Wok recipes58
- Barbecue recipes37
- Microwave recipes26
- Plancha recipes15
216 recipes
Average score* 63/100
Average score* 34/100
Main dishes
Escargots in the Basque style
Escargots cooked in a broth, then topped with a Basque-style sauce made with choricero peppers, onion, and bacon: a hearty and traditional Basque dish.
Average score* 5/100
Main dishes
Sautéed snails in olive oil
Escargots, pre-cooked, then sautéed in olive oil, flambéed with cognac, and coated in breadcrumbs: a Basque dish served with aïoli or tomato sauce.
Average score* 34/100
Main dishes
Brabant-style pheasant
Recipe for roasted pheasant and braised white cabbage, originating in Brussels and enjoyed throughout Belgium.
Average score* 40/100
Desserts
Pedha de Dharwad, a paneer-based confectionery
An Indian confectionery from Dharwad, made with homemade paneer (Indian cheese), milk, sugar, and cardamom, slowly cooked in brown grains and shaped into …
Average score* 48/100
Main dishes
Kermanish meatballs, filled with spiced meat
Beef and split pea meatballs, filled with ground beef, split peas, and sweet potatoes, topped with walnuts and grapes, then fried and simmered in a lemon …
Average score* 58/100
Main dishes
Muri ghonto, fish head cooked with Bengal rice
A Bengali dish featuring roasted rohu or catla fish, served with rice gobindobhog, potatoes, spices, cashews, and grapes.
Average score* 37/100
Main dishes
Hủ tiếu Nam Vang, a noodle soup dish from Phnom Penh
A Cambodian-style noodle soup with a pork bone broth, featuring offal, shrimp, ground pork, and fresh herbs – a classic Vietnamese dish.
Average score* 24/100
Main dishes
Ashkenazi beef, bean, and barley cholent
The centerpiece of the Shabbat meal: a slow-cooked beef stew with potatoes, beans, barley, and eggs, cooked all night in the oven alongside a kishke and g…
Average score* 48/100
Main dishes
Roasted quail with pepper seasoning and pickled quail
Golden quail, simmered with sausage, almonds, parsley, and cinnamon, served with roasted peppers, quail eggs, and a vegetable relish.
Average score* 49/100
Main dishes
Vietnamese crab and sour bamboo fondue
A fragrant Vietnamese fondue: a rice crab broth, with sour bamboo shoots, tomatoes, and crunchy vegetables, served with rice vermicelli.
Average score* 10/100
Main dishes
Braised veal shanks and chestnut puree
Veal shanks, tied together, seared, then slowly braised in white wine, sliced, and served with a chestnut puree flavored with butter and egg yolk.