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What cooks here have made, and the classics they come from.
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Classics on the shelf that no one here has made yet. See them on the map →
CatalanEsqueixadaA summer salad of raw salt cod torn into shreds, with tomato, onion, peppers and black olives, dressed with olive oil.Tastes brightBe its first cook →
ProvençalTapenadeBlack olives pounded with capers, anchovies, garlic and olive oil, spread on toast.Be its first cook →ProvençalPissaladièreA thick bread dough spread with onions cooked slowly to a sweet mass, criss-crossed with anchovies and dotted with black olives.Be its first cook →ProvençalGardiane de taureauBull's meat from the Camargue stewed slowly in red wine with onions, garlic and black olives, served with the delta's own rice.Be its first cook →Creole and CajunMuffulettaA round Sicilian sesame loaf, split and stacked with cured meats, provolone and a chopped olive salad soaking into the bread.Tastes rich and saltyBe its first cook →
ProvençalTapenadeBlack olives pounded with capers, anchovies, garlic and olive oil, spread on toast.Be its first cook →ProvençalPissaladièreA thick bread dough spread with onions cooked slowly to a sweet mass, criss-crossed with anchovies and dotted with black olives.Be its first cook →ProvençalGardiane de taureauBull's meat from the Camargue stewed slowly in red wine with onions, garlic and black olives, served with the delta's own rice.Be its first cook →Creole and CajunMuffulettaA round Sicilian sesame loaf, split and stacked with cured meats, provolone and a chopped olive salad soaking into the bread.Tastes rich and saltyBe its first cook →That's everything for that word. The index stops when it runs out.