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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 →
MoroccanCouscous with seven vegetablesSteamed couscous heaped round meat and a broth of seven vegetables — carrot, turnip, squash, courgette, cabbage, tomato, chickpeas — with broth to pour over.Be its first cook →Castilian and MadridPisto manchegoOnions, peppers, courgettes and tomatoes cooked down slowly in olive oil into a soft, sweet stew, often with a fried egg on top.Tastes savouryBe its first cook →
ProvençalRatatouilleAubergine, courgette, peppers, onion and tomato stewed slowly in olive oil with garlic and herbs.Be its first cook →
ProvençalSoupe au pistouA summer soup of beans, green beans, courgette and pasta, with basil, garlic and olive oil pounded and stirred in at the end.Be its first cook →
ProvençalRatatouilleAubergine, courgette, peppers, onion and tomato stewed slowly in olive oil with garlic and herbs.Be its first cook →ProvençalSoupe au pistouA summer soup of beans, green beans, courgette and pasta, with basil, garlic and olive oil pounded and stirred in at the end.Be its first cook →That's everything for that word. The index stops when it runs out.