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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 →
ProvençalTapenadeBlack olives pounded with capers, anchovies, garlic and olive oil, spread on toast.Be its first cook →ProvençalDaube provençaleBeef marinated in red wine with garlic, herbs and orange peel, then braised for hours in a pot-bellied daubière until it gives to a spoon.Be its first cook →Gascon and the South-WestConfit de canardDuck legs salted overnight, cooked slowly in their own fat until tender, then fried crisp to serve.Tastes mostly fat and saltyBe 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 →JamaicanJerk chickenChicken steeped in a hot, fragrant paste of scotch bonnet, allspice, spring onion and thyme, then smoked slowly over pimento wood.Tastes very hot and brightBe its first cook →JamaicanAckee and saltfishSoft, buttery ackee fruit sautéed with flaked salt cod, onion, tomato, peppers and scotch bonnet — Jamaica's national dish.Tastes very hotBe its first cook →JamaicanCurry goatGoat on the bone, seasoned overnight and stewed slowly with Jamaican curry powder, allspice, thyme and scotch bonnet.Tastes hotBe its first cook →JamaicanRice and peasRice cooked with kidney beans in coconut milk, with thyme, spring onion, allspice and a whole scotch bonnet.Be its first cook →JamaicanJamaican beef pattyA half-moon of flaky, turmeric-yellow pastry filled with spiced, peppery minced beef.Tastes hot and very richBe its first cook →JamaicanRundownSalted or fresh mackerel simmered in coconut milk cooked down until it thickens, with tomato, onion, thyme and scotch bonnet.Tastes hot and richBe its first cook →That's everything for that word. The index stops when it runs out.