
Bánh Mì
A good bánh mì is mostly assembly
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A good bánh mì is mostly assembly

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

Beef tagliata is the Tuscan trattoria classic, a thick-cut sirloin seared hot and sliced thin over a peppery rocket…

Broccoli-bacon salad is a fixture of American potlucks, summer cookouts, and church suppers, especially across the…

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

Croutons fry in olive oil with garlic

A pizza built on layered heat: nduja, roquito peppers, fresh green chilli, Calabrese sausage and a touch of dried oregano

The calzone is pizza's elegant cousin, pizza dough folded like an envelope and sealed, enclosing a luxurious filling of…

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

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

A classic Roman salad featuring crisp cos lettuce coated in a rich, anchovy-based dressing with crispy croutons, tender…

Tomatillos, jalapeño, onion and garlic blitz into a green salsa, briefly cooked

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…

Fettuccine with chicken and Dolcelatte is the Italian-bistro classic that turns golden-fried chicken into a creamy…

Fettuccine with rosemary lamb is the Italian-spring pasta, a fragrant minced-lamb ragù scented with fresh rosemary…