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Alphabetical list of herb and herb-based recipes follow (limited to 100 recipes per page). There are 752 recipes in total:
| A Tansy Origin: British | Béarnaise Sauce Origin: France | Boiled Wintercress Greens Origin: British |
| Abacchio alla Cacciatora Origin: Italy | Baked Brown Trout Origin: Scottish | Bosartma (Lamb Stewed with Vegetables and Cherry Plums) Origin: Azerbaijan |
| Abbachio al Forno (Italian Roast Baby Lamb) Origin: Italy | Baked Eel Origin: Anguilla | Bouillabaisse Origin: France |
| Achhar Origin: Nepal | Baked Fish with Vegetables Origin: Romania | Bouillon Crabes (Swimmer Crab Bouillon) Origin: Mauritius |
| Agneau Provençal au Jus Menthe Verte (Roast Lamb Provençal with Mint Gravy) Origin: France | Baklazhan Pkhali (Aubergine Pkhali) Origin: Georgia | Braak (Stuffed Vine Leaves) Origin: Libya |
| Agnesko S Presni Kartofi (Lamb with New Potatoes) Origin: Russia | Balti Garam Masala Origin: India | Braciole Origin: Italian |
| Ago Glain Origin: Benin | Bariwat (Moroccan Meat Parcels) Origin: Morocco | Braised Haunch of Venison Origin: British |
| Aka Involtini di Salvia (Sage and Anchovy Fritters) Origin: Tuscany | Basil Jelly Origin: British | Braised Savoy Cabbage Origin: British |
| Algerian Escabeche Origin: Algeria | Basil Pesto Origin: British | Brasmeno Boeio Kreast (Greek Boiled Beef) Origin: Greece |
| Aliater ius in mullos assos (Red Mullet in Fennel and Mint Sauce) Origin: Roman | Basil Pesto Dumplings Origin: British | Brithyll mewn Cig Moch (Trout in Bacon) Origin: Welsh |
| Aliter Assaturas (Another Sauce for Roast Meat) Origin: Roman | Basturma II (Georgian Pomegranate Marinated Grilled Lamb) Origin: Ukraine | Brochettes de poulet (Chicken Kebabs) Origin: France |
| Aliter carduos (Artichokes with Herbs) Origin: Roman | Bean Soup with Sea Beans and Sorrel Origin: British | Broedlaewend (Beef Soup) Origin: Romania |
| Aliter Dulcia (Another Kind of Dessert) Origin: Roman | Beau Monde Spices Origin: American | Broudou bil Hout (Tunisian Fish Soup) Origin: Tunisia |
| Aliter patina de aparagis (A Dish of Asparagus, Another Way) Origin: Roman | Beef in Bisort Leaves Origin: British | Bucate Gătite cu Ceapă (Onions Stuffed with Nuts) Origin: Romania |
| Aliter Salacattabia (Bread Salad) Origin: Roman | Beef in Claret Origin: Scottish | Buckingham Sauce for Lamb Origin: British |
| Amia (Roman Fish in Vine Leaves) Origin: Roman | Beef in Lettuce Leaves Origin: British | Buckwheat Noodles Origin: British |
| An Excellent Sauce for Fish Origin: British | Beetroot Soup with Beef Origin: Latvia | Bukkeande Origin: English |
| Ancient Pease Pudding Origin: Ancient | Beetroot Soup with Chicken Origin: Latvia | Burundian Bean Soup Origin: Burundi |
| Angelica Powder Ice Cream Origin: British | Beurre Persillade (Parsley Butter) Origin: France | Buttered Pignuts Origin: British |
| Angelica Sorbet Origin: France | Big Bowl Chili Origin: American | Buttered Wortes (Buttered Greens) Origin: English |
| Aniseed Myrtle Ice Cream Origin: Australia | Bissap Gin Origin: African Fusion | Butterless Garlic Baguette Origin: Italy |
| Aper ita conditur (Roast Pork in Celery Seed Sauce) Origin: Roman | Bissara Origin: Morocco | Byesar (Puree of Dried Broad Beans) Origin: Morocco |
| Apple and Mint Jelly Origin: British | Black Butter Sauce Origin: British | Cabbage and Pineapple Salad Origin: West Africa |
| Apple and Parsley Jelly Origin: British | Black Butter Sauce for Fish Origin: British | Cajun Dynamite Dust Origin: Cajun |
| Arnί e aiga Paschast (Greek Easter Lamb or Kid) Origin: Greece | Black Butter Sauce for Meat Origin: British | Cajun Meatball Stew Origin: Cajun |
| Arni kai aspro phasoli Ragout (Lamb and White Bean Ragoût) Origin: Greece | Blackcurrant and Angelica Flummery Origin: British | Cajun Rustic Rub Origin: Cajun |
| Aromatic Lamb Origin: Mediterranean | Blanched Asparagus with Herbed Butter Origin: British | Cajun Tabasco Wings Origin: Cajun |
| Arroz Verde (Green Rice) Origin: Angola | Blanched Hogweed Shoots with Herbed Butter Origin: British | Cajun-style Baked Fish Origin: Cajun |
| Artichoke and Goat's Cheese Pudding Origin: British | Blanched Hop Shoots with Herbed Butter Origin: British | Callaloo Origin: Trinidad |
| Asparagus and Wild Chervil Soup Origin: British | Blewits in a Herb Crumb Origin: British | Cannellini alla Catania Origin: Italy |
| Asparagus in Aspic Origin: British | Blewits on Toast Origin: British | Cannelloni Beans Sautés Origin: British |
| Asparagus Salad Origin: British | Blewits Stewed with Sage Origin: British | Caramelized Onion and Blue Cheese Pizza Origin: Italy |
| Τeganismenoi xiphίest me ta mesogeiaka karykeumata (Fried Swordfish with Mediterranean Spices) Origin: Greece | Boboli Pizza Crust Origin: Italy | |
| Béarnaise Sauce Origin: France | Boeuf en Daube Origin: France |
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...
Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...
British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
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.
A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.
Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
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.