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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 Red Snapper Origin: Australia | Brithyll gyda Almonau (Trout with Almonds) Origin: Welsh |
| Abenkwan (Palm Oil Soup) Origin: Ghana | Baked Salmon with Tarragon Origin: Scottish | Brithyll mewn Bacwn (Trout Wrapped in Bacon) Origin: Welsh |
| Accras Origin: Trinidad | Baked Scallops Origin: American | Brithyll mewn Cig Moch (Trout in Bacon) Origin: Welsh |
| Adalu (Bean and Sweetcorn Pottage) Origin: Nigeria | Baked Snapper Origin: Bahamas | Brodet (Slovenian Fish Soup) Origin: Slovenia |
| Afia Efere (White Soup) Origin: Nigeria | Baked Tilapia with Pineapple and Black Beans Origin: Costa Rica | Broudou bil Hout (Tunisian Fish Soup) Origin: Tunisia |
| Agushi Soup (Ghanaian Egusi Soup) Origin: Ghana | Balık Çorbası (Mackerel Soup) Origin: Turkish | Brunei Cutlets Origin: Brunei |
| Ahi Poke Origin: American | Balmain Bugs and Whiting Origin: Australia | Bunuelitos de Bacalao (Cod Fritters) Origin: Spain |
| Aka Involtini di Salvia (Sage and Anchovy Fritters) Origin: Tuscany | Banga Soup Origin: Nigeria | Cabbage Soup Origin: Liberia |
| Akume with Ademe Sauce Origin: Togo | Bangladeshi Fish Korma Origin: Bangladesh | Cacenni Corgimwch ac Eog â Iogwrt Mintys (Prawn and Salmon Fishcakes with Minted Yoghurt) Origin: Welsh |
| Algerian Escabeche 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 Fish Soup Origin: Algeria | Barcos de Anchoas a la Sevillana (Sevillan Anchovy Boats) Origin: Spain | Cajun Blackened Fish/Meat Origin: Cajun |
| Algerian Grilled Sardines with Lemon Origin: Algeria | Bass in Ale Sauce Origin: Caandian | Cajun Mussels Origin: Cajun |
| Algerian Salad Origin: Algeria | Beef and Cassava Leaf Soup Origin: Liberia | Cajun Salmon Steaks Origin: Cajun |
| Aliater ius in mullos assos (Red Mullet in Fennel and Mint Sauce) Origin: Roman | Beef Internal Soup Origin: Liberia | Cajun Seafood Chowder Origin: Cajun |
| Aliter ius in pisce elixo (Fish Cooked in its Own Juice) Origin: Roman | Belgian Seafood Stew Origin: Belgium | Cajun Shrimp and Oyster Jambalaya Origin: Cajun |
| Aloha Seafood Dish Origin: Hawaiian | Benachin Origin: West Africa | Cajun-style Baked Fish Origin: Cajun |
| Ameijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce) Origin: Portugal | Bengali Fish Curry Origin: India | Cake aux olives et samoun (Cake with Olives and Salmon) Origin: France |
| Amia (Roman Fish in Vine Leaves) Origin: Roman | Bengali Tilapia Curry Origin: India | Calco Stoba (Conch Stew) Origin: Aruba |
| Anchovy Sauce Origin: British | Bermuda Fish Chowder Origin: Bermuda | Caldo de Peixe (Fish Soup) Origin: Cape Verde |
| Arbroath Smokies Origin: Scottish | Bermuda Salmon Origin: Bermuda | Caldo de Peixe II (Cape Verdean Fish Stew II) Origin: Cape Verde |
| Arbroath Toasties Origin: Scottish | Bermudan Fishcakes Origin: Bermuda | Caldo de Pescado (Fish Soup) Origin: Aruba |
| Ash-cooked Shellfish Origin: Ancient | Bhapa Ilish Patey (Steamed Hilsa Fish) Origin: Bangladesh | Cannelloni Beans Provençale Origin: British |
| Asparagus and Tuna Strata Origin: British | Bisort Greens Stew Origin: African Fusion | Cape Cod Fish Chowder Origin: American |
| Avocado and Crab Origin: Ghana | Bladder Campion Greens and Peanut Stew Origin: African Fusion | Cape Kedgeree Origin: South Africa |
| Avocado with Smoked Fish Origin: Ghana | 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 | Cath Fôr gyda Oren a Chennin (Skate with Orange and Leeks) Origin: Welsh |
| Baked Eel Origin: Anguilla | Braised Brill Origin: British | |
| Baked Fish with Vegetables Origin: Romania | Brithyll Abermeurig (Abermeurig Trout) Origin: Welsh |
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
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.
If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
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.
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.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.