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Alphabetical list of herb and herb-based recipes follow (limited to 100 recipes per page). There are 748 recipes in total:
| A Tansy Origin: British | Baked Brown Trout Origin: Scottish | Bosartma (Lamb Stewed with Vegetables and Cherry Plums) Origin: Azerbaijan |
| Abacchio alla Cacciatora Origin: Italy | Baked Eel Origin: Anguilla | Bouillabaisse Origin: France |
| Abbachio al Forno (Italian Roast Baby Lamb) Origin: Italy | Baked Fish with Vegetables Origin: Romania | Bouillon Crabes (Swimmer Crab Bouillon) Origin: Mauritius |
| Achhar Origin: Nepal | Baklazhan Pkhali (Aubergine Pkhali) Origin: Georgia | Braak (Stuffed Vine Leaves) Origin: Libya |
| Agneau Provençal au Jus Menthe Verte (Roast Lamb Provençal with Mint Gravy) Origin: France | Balti Garam Masala Origin: India | Braciole Origin: Italian |
| Agnesko S Presni Kartofi (Lamb with New Potatoes) Origin: Russia | Bariwat (Moroccan Meat Parcels) Origin: Morocco | Braised Haunch of Venison Origin: British |
| Ago Glain Origin: Benin | Basil Jelly Origin: British | Braised Savoy Cabbage Origin: British |
| Aka Involtini di Salvia (Sage and Anchovy Fritters) Origin: Tuscany | Basil Pesto Origin: British | Brasmeno Boeio Kreast (Greek Boiled Beef) Origin: Greece |
| Algerian Escabeche Origin: Algeria | Basil Pesto Dumplings Origin: British | Brithyll mewn Cig Moch (Trout in Bacon) Origin: Welsh |
| Aliater ius in mullos assos (Red Mullet in Fennel and Mint Sauce) Origin: Roman | Basturma II (Georgian Pomegranate Marinated Grilled Lamb) Origin: Ukraine | Brochettes de poulet (Chicken Kebabs) Origin: France |
| Aliter Assaturas (Another Sauce for Roast Meat) Origin: Roman | Bean Soup with Sea Beans and Sorrel Origin: British | Broedlaewend (Beef Soup) Origin: Romania |
| Aliter carduos (Artichokes with Herbs) Origin: Roman | Beau Monde Spices Origin: American | Broudou bil Hout (Tunisian Fish Soup) Origin: Tunisia |
| Aliter Dulcia (Another Kind of Dessert) Origin: Roman | Beef in Bisort Leaves Origin: British | Bucate Gătite cu Ceapă (Onions Stuffed with Nuts) Origin: Romania |
| Aliter patina de aparagis (A Dish of Asparagus, Another Way) Origin: Roman | Beef in Claret Origin: Scottish | Buckingham Sauce for Lamb Origin: British |
| Aliter Salacattabia (Bread Salad) Origin: Roman | Beef in Lettuce Leaves Origin: British | Buckwheat Noodles Origin: British |
| Amia (Roman Fish in Vine Leaves) Origin: Roman | Beetroot Soup with Beef Origin: Latvia | Bukkeande Origin: English |
| An Excellent Sauce for Fish Origin: British | Beetroot Soup with Chicken Origin: Latvia | Burundian Bean Soup Origin: Burundi |
| Ancient Pease Pudding Origin: Ancient | Beurre Persillade (Parsley Butter) Origin: France | Buttered Pignuts Origin: British |
| Angelica Powder Ice Cream Origin: British | Big Bowl Chili Origin: American | Buttered Wortes (Buttered Greens) Origin: English |
| Angelica Sorbet Origin: France | Bissap Gin Origin: African Fusion | Butterless Garlic Baguette Origin: Italy |
| Aniseed Myrtle Ice Cream Origin: Australia | Bissara Origin: Morocco | Byesar (Puree of Dried Broad Beans) Origin: Morocco |
| Aper ita conditur (Roast Pork in Celery Seed Sauce) Origin: Roman | Black Butter Sauce Origin: British | Cabbage and Pineapple Salad Origin: West Africa |
| Apple and Mint Jelly Origin: British | Black Butter Sauce for Fish Origin: British | Cajun Dynamite Dust Origin: Cajun |
| Apple and Parsley Jelly Origin: British | 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 |
| Arnί e aiga Paschast (Greek Easter Lamb or Kid) Origin: Greece | Blanched Asparagus with Herbed Butter Origin: British | Cajun Tabasco Wings Origin: Cajun |
| Aromatic Lamb Origin: Mediterranean | Blanched Hogweed Shoots with Herbed Butter Origin: British | Cajun-style Baked Fish Origin: Cajun |
| Arroz Verde (Green Rice) Origin: Angola | Blanched Hop Shoots with Herbed Butter Origin: British | Callaloo Origin: Trinidad |
| Artichoke and Goat's Cheese Pudding Origin: British | Blewits in a Herb Crumb Origin: British | Cannellini alla Catania Origin: Italy |
| Asparagus and Wild Chervil Soup Origin: British | Blewits on Toast Origin: British | Cannelloni Beans Sautés Origin: British |
| Asparagus in Aspic Origin: British | Blewits Stewed with Sage Origin: British | Caramelized Onion and Blue Cheese Pizza Origin: Italy |
| Asparagus Salad Origin: British | Boboli Pizza Crust Origin: Italy | Carpaccio of St George's Mushroom Origin: France |
| Béarnaise Sauce Origin: France | Boeuf en Daube Origin: France | |
| Béarnaise Sauce Origin: France | Boiled Wintercress Greens Origin: British |
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
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.
When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.
This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.
Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!
Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
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.
Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet
Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...