Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.
A solo calzone built around a béchamel base rather than the more common tomato sauce, giving the filling a richer, lasagna-like character. Cooked chicken, prosciutto, button mushrooms and spinach pile onto a single oval of thin pizza dough, drenched in white sauce and folded into a sealed half-moon. Two finishing flourishes lift the bake: a final brush of garlic butter and a snowfall of grated Riserva that bubbles in the last minute.
Corn kernels, fresh in season, frozen the rest of the year, are charred in a hot dry pan with a bit of oil until many kernels are blackened. Off the heat: mayo, sour cream, lime, garlic, chilli powder and cheese are folded through. Coriander and more cheese top each bowl.
Soft butter beats together with crushed garlic, parsley and a touch of salt. The butter spreads onto split baguette halves (or down the middle of a long loaf). Wrapped in foil, baked, then opened and grilled briefly to crisp the top.
Pre-cook any "wet" filling (mushrooms, chorizo, peppers) and cool. Cheese is grated. A dry, hot griddle or non-stick pan heats over medium heat. A tortilla goes on; cheese scatters over half; filling (if any) over the cheese; folded in half. Pressed gently with a spatula; cooked for 90 seconds until the underside is gold-spotted; flipped; cooked for 90 seconds more. The cheese should be fully melted and just starting to ooze at the edges. Sliced into 3 wedges; served with salsa, guacamole, sour cream, lime.
True ragu demands patience, precision, and respect for the process. Ground beef (or a beef and pork mix) browns deeply in batches to build caramelization without steaming. Aromatic vegetables soften slowly until sweet. Tomato paste darkens and concentrates its flavor through caramelization. Red wine deglazes and cooks off. Then comes the long, gentle simmer, 1 hour 45 minutes to 2 hours, where flavors meld and deepen into something far greater than the sum of its parts. This is not a quick sauce; it is an investment in excellence.
A flavorful methi chicken tikka combining fresh fenugreek with aromatic spices and yoghurt marinade. This recipe blends elements from various traditional preparations, resulting in a barbecue favorite with charred edges and tender, juicy meat.