
Andouille Skewers
A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is…
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A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is…

This is the Alpine border-soup that crosses between France and Italy, beef broth lifted with white wine and the warming…

The Cajun classic invented by Paul Prudhomme in his New Orleans kitchen in the 1980s, the dish that put smoky char on…

Carbonara is the Roman pasta dish that's a masterclass in temperature control, five ingredients (pasta, eggs, pecorino…

BIR butter chicken is the restaurant adaptation of the classic Delhi murgh makhani, a creamy tomato sauce sweetened with…

The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a…

A solo calzone built around a béchamel base rather than the more common tomato sauce, giving the filling a richer, lasagna-like character

A rustic, mustard-forward sauce with sharp cornichon notes and white wine acidity

A delicate, herbaceous sauce featuring tender mushrooms and fresh tarragon notes

An elegant, velvety sauce showcasing melted Gruyère cheese blended with wine reduction and stock

BIR chicken korma is the gentlest curry on the British restaurant menu, a creamy nutty mildly-spiced dish that anchors…

Chicken liver pâté is the French country-style spread that turns a humble bag of livers into something silky, rich and…

The diner triple-decker reworked with a poached egg sitting on top - what an American sandwich shop would call a club…

This is the baked-pasta dish where salami goes into the sauce instead of on a sandwich, fresh courgettes seared quickly…

Croque monsieur is the toasted ham-and-cheese sandwich every Parisian café has on its menu, the slightly grown-up…

The Sunday brunch icon, and the dish people learn hollandaise for