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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 →
MoroccanChicken with preserved lemon and olivesChicken braised with onion, ginger, saffron and turmeric until the sauce is thick, finished with preserved lemon and green olives.Tastes richBe its first cook →BasqueGildaA cocktail stick threaded with a salted anchovy, a green olive and pickled guindilla peppers — one bite, with a drink.Be its first cook →ItalianCaponataFried aubergine with celery, onion, tomato, capers and olives, in a sweet-and-sour sauce of vinegar and sugar.Tastes sharpBe its first cook →MexicanPescado a la veracruzanaRed snapper baked or simmered in a sauce of tomato, onion and garlic with green olives, capers and pickled chillies.Tastes mild and savouryBe its first cook →That's everything for that word. The index stops when it runs out.