![]() | ![]() |
You can also browse the following types of meat-based recipes:
| Meat-based Recipes | ||
| Beef Recipes | Chicken Recipes | Fish Recipes |
| Fowl-based Recipes | Game Recipes | Ham Recipes |
| Lamb Recipes | Mutton Recipes | Offal Recipes |
| Pork Recipes | Veal Recipes |
Alphabetical list of stew recipes follow (limited to 100 recipes per page). There are 649 recipes in total:
| A dauce egre (Fish in Sweet and Sour Sauce) Origin: English | Baked Fish with Vegetables Origin: Romania | Brithyll Abermeurig (Abermeurig Trout) Origin: Welsh |
| Abenkwan (Palm Oil Soup) Origin: Ghana | Baked Red Snapper Origin: Australia | Brithyll gyda Almonau (Trout with Almonds) Origin: Welsh |
| Accras Origin: Trinidad | Baked Salmon with Tarragon Origin: Scottish | Brithyll mewn Bacwn (Trout Wrapped in Bacon) Origin: Welsh |
| Adalu (Bean and Sweetcorn Pottage) Origin: Nigeria | Baked Scallops Origin: American | Brithyll mewn Cig Moch (Trout in Bacon) Origin: Welsh |
| Afia Efere (White Soup) Origin: Nigeria | Baked Snapper Origin: Bahamas | Brodet (Slovenian Fish Soup) Origin: Slovenia |
| Agushi Soup (Ghanaian Egusi Soup) Origin: Ghana | Baked Tilapia with Pineapple and Black Beans Origin: Costa Rica | Broudou bil Hout (Tunisian Fish Soup) Origin: Tunisia |
| Ahi Poke Origin: American | Balık Çorbası (Mackerel Soup) Origin: Turkish | Brunei Cutlets Origin: Brunei |
| Aka Involtini di Salvia (Sage and Anchovy Fritters) Origin: Tuscany | Balmain Bugs and Whiting Origin: Australia | Bunuelitos de Bacalao (Cod Fritters) Origin: Spain |
| Akume with Ademe Sauce Origin: Togo | Banga Soup Origin: Nigeria | Cabbage Soup Origin: Liberia |
| Algerian Escabeche Origin: Algeria | Bangladeshi Fish Korma Origin: Bangladesh | Cacenni Corgimwch ac Eog â Iogwrt Mintys (Prawn and Salmon Fishcakes with Minted Yoghurt) Origin: Welsh |
| Algerian Fish Soup Origin: Algeria | Barbecued Halibut with Oriental Sauce Origin: Fusion | Cacenni Cranc ac Eog â Iogwrt Mintys (Crab and Salmon Fishcakes with Minted Yoghurt) Origin: Welsh |
| Algerian Grilled Sardines with Lemon Origin: Algeria | Barcos de Anchoas a la Sevillana (Sevillan Anchovy Boats) Origin: Spain | Cajun Blackened Fish/Meat Origin: Cajun |
| Algerian Salad Origin: Algeria | Bass in Ale Sauce Origin: Caandian | Cajun Mussels Origin: Cajun |
| Aliater ius in mullos assos (Red Mullet in Fennel and Mint Sauce) Origin: Roman | Beef and Cassava Leaf Soup Origin: Liberia | Cajun Salmon Steaks Origin: Cajun |
| Aliter ius in pisce elixo (Fish Cooked in its Own Juice) Origin: Roman | Beef Internal Soup Origin: Liberia | Cajun Seafood Chowder Origin: Cajun |
| Aloha Seafood Dish Origin: Hawaiian | Belgian Seafood Stew Origin: Belgium | Cajun Shrimp and Oyster Jambalaya Origin: Cajun |
| Ameijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce) Origin: Portugal | Benachin Origin: West Africa | Cajun-style Baked Fish Origin: Cajun |
| Amia (Roman Fish in Vine Leaves) Origin: Roman | Bengali Fish Curry Origin: India | Cake aux olives et samoun (Cake with Olives and Salmon) Origin: France |
| Anchovy Sauce Origin: British | Bengali Tilapia Curry Origin: India | Calco Stoba (Conch Stew) Origin: Aruba |
| Arbroath Smokies Origin: Scottish | Bermuda Fish Chowder Origin: Bermuda | Caldo de Peixe (Fish Soup) Origin: Cape Verde |
| Arbroath Toasties Origin: Scottish | Bermuda Salmon Origin: Bermuda | Caldo de Peixe II (Cape Verdean Fish Stew II) Origin: Cape Verde |
| Ash-cooked Shellfish Origin: Ancient | Bermudan Fishcakes Origin: Bermuda | Caldo de Pescado (Fish Soup) Origin: Aruba |
| Asparagus and Tuna Strata Origin: British | Bhapa Ilish Patey (Steamed Hilsa Fish) Origin: Bangladesh | Cannelloni Beans Provençale Origin: British |
| Avocado and Crab Origin: Ghana | Bisort Greens Stew Origin: African Fusion | Cape Cod Fish Chowder Origin: American |
| Avocado with Smoked Fish Origin: Ghana | Bladder Campion Greens and Peanut Stew Origin: African Fusion | Cape Kedgeree Origin: South Africa |
| Τeganismenoi xiphίest me ta mesogeiaka karykeumata (Fried Swordfish with Mediterranean Spices) Origin: Greece | Blini s 3 ikrami (Blini with Three Caviars) Origin: Russia | Capitaine and Pili-Pili in Palm Oil Origin: Congo |
| Bachalu Gomes (Salt Cod with Potatoes) Origin: Angola | Boatman's Curry Origin: Fusion | Caribbean Fish Origin: Caribbean |
| Bagna Caôda (Anchovy Dipping Sauce) Origin: Piedmont | Bolinhos de Mancarra com Peixe (Fish Peanut Balls) Origin: Guinea-Bissau | Carne de Porco à Alentejana (Pork in the style of Alentejo) Origin: Portugal |
| Bakaliaropita (Salt Cod Pie) Origin: Greece | Bonnie Pepper Soup Origin: Liberia | Carp with Mushrooms Origin: Lithuania |
| Baked Brown Trout Origin: Scottish | Botvinia (Green Vegetable Soup with Fish) Origin: Russia | Carragheen and Mackerel Mousse Origin: British |
| Baked Cod and Egg Sauce Origin: Scottish | Bouillabaisse Origin: France | Cassava Leaf Soup Origin: Liberia |
| Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves Origin: British | Bouillabaisse Origin: France | Catfish Jambalaya Origin: Cajun |
| Baked Cod, Danish Style Origin: Denmark | Bouillabaisse with Rouille and Croutons Origin: France | |
| Baked Eel Origin: Anguilla | Braised Brill Origin: British |
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?
Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.
Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.
Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.