![]() | ![]() |
As well as Main Courses, you can also browse recipes by the following meal types:
| Accompaniments to Main Courses | Breads, Cakes and Pastries | Breakfast Recipes |
| Dessert | Drinks | Main Course |
| Sauces and Jams | Snacks | Soup Recipes |
| Spice Blend | Starters | Alphabetical Listings |
The alphabetical list of Accompaniments to Main Courses recipes follows (limited to 100 recipes per page). There are 3066 recipes in total:
| Étouffée — Joe's Crab Shack Copycat Origin: American | Akotonshi (Ghanaian Stuffed Crabs) Origin: Ghana | Angolan Vegetable Soup Origin: Angola |
| Ćevapčići Origin: Serbia | Akume with Ademe Sauce Origin: Togo | Anguillan Kebabs Origin: Anguilla |
| Ŵyau Ynys Môn (Anglesey Eggs) Origin: Welsh | Alapa (Palm-oil Stew) Origin: Nigeria | Anguillan Rice and Peas Origin: Anguilla |
| A Chinese Balloon Origin: Fusion | Albanian Veal Casserole Origin: Albania | Antipasto Rice Origin: Italian |
| A dauce egre (Fish in Sweet and Sour Sauce) Origin: English | Algerian Escabeche Origin: Algeria | Aper ita conditur (Roast Pork in Celery Seed Sauce) Origin: Roman |
| A Different Sauerbraten Origin: German | Algerian Grilled Sardines with Lemon Origin: Algeria | Apple Beef Origin: Germany |
| A Good Cassoulet Origin: France | Algerian Tart Pastry Origin: Algeria | Apple Juice Brined Turkey Origin: American |
| A New Hot Pot ( A New Hot Pot) Origin: British | Aliater ius in mullos assos (Red Mullet in Fennel and Mint Sauce) Origin: Roman | Apple-cinnamon Ham Origin: American |
| A Tarte of Beans Origin: British | Alice Springs Chicken Origin: Australia | Apple-smoked Barbecue Ribs Origin: American |
| Aaloo Gosht (Mutton Curry with Potatoes) Origin: Pakistan | Alii Artichoke Casserole Origin: Italian | Apricot Chicken Origin: Australia |
| Abacchio alla Cacciatora Origin: Italy | Alitcha Birsen Origin: Eritrea | Apricot Glazed Ham Origin: American |
| Abbacchio alla Cacciatore (Lamb Cacciatore) Origin: Italy | Aliter haedinam sive agninam excaldatam (Lamb Stew) Origin: Roman | Apricot Glazed Ham with Pineapple and Cherries (Apricot Glazed Hamwith Pineapple and Cherries) Origin: American |
| Abbachio al Forno (Italian Roast Baby Lamb) Origin: Italy | Aliter in grue vel in anate vel in pullo (Roast Duck with Damson Sauce) Origin: Roman | Apricot-mustard Glazed Ham Origin: British |
| Abenkwan (Palm Oil Soup) Origin: Ghana | Aliter ius in pisce elixo (Fish Cooked in its Own Juice) Origin: Roman | Arancini di Riso (Rice 'Oranges') Origin: Italy |
| Abish Origin: Ethiopia | Aliter patina de asparagis frigida (Cold Asparagus Dish with Woodock) Origin: Roman | Arbroath Smokies Origin: Scottish |
| Adana Kebab Origin: Turkey | All Day Crockpot Delight Origin: America | Ardshane House Irish Stew Origin: Ireland |
| Adobo Beef Origin: America | Alligator in Sauce Piquante Origin: Cajun | Argest knemest arnion ste saltsa lemoni-anethoy (Braised Lamb Shanks in Lemon-dill Sauce) Origin: Greece |
| Adobong Manok (Philippines Chicken in Vinegar Sauce) Origin: Philippines | Allula Guisado (Braised Squid) Origin: Portugal | Armenian Bamiya (Okra Stew) Origin: Armenia |
| Aduki Beans Origin: Japanese | Almond Lemon Chicken Origin: British | Armenian Basturma Origin: Armenia |
| Afang Soup Origin: Nigeria | Aloha Seafood Dish Origin: Hawaiian | Arnί e aiga Paschast (Greek Easter Lamb or Kid) Origin: Greece |
| Afia Efere (White Soup) Origin: Nigeria | Alter Haedinam Sive Agninam Excaldatam (Steamed Lamb) Origin: Roman | Arni Gemisto me Horta ke Feta (Leg of Lamb Stuffed with Greens and Feta) Origin: Greece |
| African Chow Mein Origin: African Fusion | Amaretto Baked Easter Ham Origin: American | Arni kai aspro phasoli Ragout (Lamb and White Bean Ragoût) Origin: Greece |
| African Guinea Fowl Origin: Guinea | Amaretto Tinned Ham Origin: American | Arni se Avgolemno (Greek Lamb in Egg Lemon Sauce) Origin: American |
| African Moussaka Origin: African Fusion | Amashaza mu gitoke (Peas with Plantains) Origin: Uganda | Aromatic Baked Ham in a Blanket Origin: American |
| African Potato Omelette Origin: North Africa | Ameijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce) Origin: Portugal | Aromatic Lamb Origin: Mediterranean |
| Afrikaanse Stoofschotel Origin: Lesotho | Amia (Roman Fish in Vine Leaves) Origin: Roman | Artichoke and Goat's Cheese Pudding Origin: British |
| Afriki Yakhni Origin: Southern Africa | Amish Corn Fritters Origin: Amish | Aruba Chicken Origin: Aruba |
| Agneau Provençal au Jus Menthe Verte (Roast Lamb Provençal with Mint Gravy) Origin: France | Ancient Pork Stew Origin: Ancient | Ash-cooked Shellfish Origin: Ancient |
| Agnesko S Presni Kartofi (Lamb with New Potatoes) Origin: Russia | Ancient Savoury Griddle Cakes Origin: Ancient | Ashanti Chicken Origin: Ghana |
| Ago Glain Origin: Benin | Ancient Sweet Griddle Cakes Origin: Ancient | Asian Duck Curry Origin: Fusion |
| Agushi Soup (Ghanaian Egusi Soup) Origin: Ghana | Andalusian Turkey Origin: France | Asparagus and Crab Strata Origin: British |
| Ahi Poke Origin: American | Andouille Sausage Origin: Cajun | Asparagus and Morel Bread Pudding Origin: America |
| Akara (Black-eyed Pea Fritters) Origin: Congo | Angefüllte Schweinekoteletts (Stuffed Pork Chops) Origin: Germany | |
| Akoho sy Voanio (Chicken in Coconut Milk) Origin: Madagascar | Angolan Feijoada Origin: Angola |
Couldn't find what you were looking for? Search the web:
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation! |
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.
Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.
The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.
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.
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.
With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.
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.
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.
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?