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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 →
SichuanDry-fried green beansGreen beans fried until blistered and wrinkled, then tossed with a little minced pork, preserved mustard greens, chilli and Sichuan pepper.Tastes hot and richBe its first cook →ValencianPaella valencianaRice cooked in a thin layer in a wide, shallow pan with chicken, rabbit, flat green beans, butter beans and saffron.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 →
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.