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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.

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

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15 entries for “sage”

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

MalaysianChar kway teowFlat rice noodles fried hard in lard over fierce heat with prawns, cockles, Chinese sausage, egg, bean sprouts and chives.Tastes mildBe its first cook →GoanGoan sausageCubes of fatty pork cured with chilli, garlic, spice and vinegar, stuffed into casings, dried in the sun and smoked — then fried with onion and eaten in bread.Tastes hot, very rich, sharp and saltyBe its first cook →CatalanBotifarra amb mongetesA fresh pork sausage, grilled or fried, with white beans warmed through in the same pan with garlic and parsley.Tastes very richBe its first cook →ValencianArròs al fornRice baked in a wide earthenware dish with chickpeas, pork, blood sausage, potato and tomato, with a whole head of garlic in the middle.Be its first cook →Castilian and MadridCocido madrileñoChickpeas, meats, sausages and vegetables simmered for hours in one pot, then served in turns: the broth with noodles, then everything else.Be its first cook →AsturianChorizo a la sidraSmoked Asturian chorizo simmered in dry cider until the sausage is soft and the cider has cooked down to a sharp, red, rich sauce.Tastes very rich, hot, bright and saltyBe its first cook →AlsatianChoucroute garnieSauerkraut braised in white wine with juniper, then heaped with smoked and salted pork, sausages and boiled potatoes.Tastes sharp and richBe its first cook →Gascon and the South-WestCassouletWhite beans baked slowly in a deep clay dish with duck confit, pork and garlicky sausage, under a crust that's broken and formed again.Tastes very richBe its first cook →PolishŻurekA sour soup built on fermented rye flour, with white sausage, smoked meat, garlic, marjoram and a halved hard-boiled egg.Tastes brightBe its first cook →Creole and CajunJambalayaRice cooked in one pot with the holy trinity, smoked sausage and chicken or seafood, until it has soaked up everything.Be its first cook →Creole and CajunRed beans and riceRed kidney beans cooked for hours with a ham bone, smoked sausage and the trinity until creamy, over rice.Be its first cook →Creole and CajunBoudinA soft sausage of pork, liver, rice, onion and spring onion, spiced with cayenne — squeezed from its casing and eaten on the go.Be its first cook →Creole and CajunCrawfish boilLive crawfish boiled by the sackful in fiercely seasoned water with potatoes, corn and sausage, then tipped out onto the table.Be its first cook →BrazilianFeijoadaBlack beans stewed slowly with salted, smoked and fresh pork and dried beef, served with rice, greens, farofa and orange.Be its first cook →BrazilianChurrascoBeef and sausages on long skewers, roasted over embers with nothing but coarse salt and sliced straight onto the plate.Tastes very richBe its first cook →

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