
Pierogi Ruskie
A simple flour-egg-warm-water dough rests then rolls thin
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A simple flour-egg-warm-water dough rests then rolls thin

Ragu with gnocchi is the Italian comfort dinner that pairs slow-cooked meat sauce with soft potato dumplings, the gentle…

Salade niçoise is the classic Provençal salad named for the city of Nice, a composed plate of cooked ingredients laid…

This is the modern bistro version of salade niçoise, the Provençal salad reworked with seared fresh tuna instead of…

Steak frites is the French bistro dinner of last resort and first choice, a properly seared steak with hand-cut…

The British Sunday lunch, the meal that anchors the week for any household that still observes it

The sweet potatoes are roasted whole until the flesh collapses and the sugars caramelise around the seam - never boiled, which dilutes them

Yellow sweet potatoes (boniato or the Caribbean white-fleshed variety if you can find them; otherwise ordinary orange…

The Habsburg Sunday lunch, said to have been Emperor Franz Joseph's favourite dish, and still the proper-occasion…

Ice-cold sparkling water meets soft flour in a barely-stirred batter; the batter goes onto sliced vegetables and prawns…

The batter is the technique: ice-cold sparkling water, plain flour, an egg yolk, mixed barely, the lumps and undissolved…