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Every version you cook, kept — what you changed, how it went, what to try next.

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Dishes · Suppr Club

Every attempt at every dish

Search everything⌘K

01Start herewhat a cookbook keeps 02Exploredishes · drinks · market · map

Every version you cook, kept — what you changed, how it went, what to try next.

Start your first dish Sign in

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What cooks here have made, and the classics they come from.

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3 entries for “pigeon”

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Classics on the shelf that no one here has made yet. See them on the map →

AnhuiHuangshan braised pigeonPigeon stewed slowly in a clay pot with Chinese yam, ham and ginger until the meat is soft and the broth clear and rich.Be its first cook →South IndianSambarPigeon-pea lentils cooked with tamarind, vegetables and a roasted spice powder, then tempered — poured over rice, or with idli and dosa.Tastes bright and mildBe its first cook →MoroccanPastillaA round pie of paper-thin warqa pastry filled with spiced pigeon or chicken, eggs and sugared almonds, dusted with icing sugar and cinnamon.Tastes very rich and sweetishBe its first cook →

That's everything for that word. The index stops when it runs out.

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