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Browse curated dishes generated by our community.

  • A steaming bowl of Provençal fennel and white fish stew is crowned with fresh parsley, showcasing tender flaky fish in a fragrant broth, ready for a comforting meal.
    55mEstimated cooking time

    Provençal Fennel and White Fish Stew

  • Overhead shot of three golden-brown stuffed portobello mushroom caps nestled on a white plate, glistening with melted garlic butter and topped with fresh parsley.
    38mEstimated cooking time

    Escargot Garlic Butter Stuffed Portobello Caps

  • A golden-brown vegetarian bake of endive and mushrooms, topped with fresh herbs like parsley and thyme, sits invitingly in a rustic ceramic dish, ready to be served.
    50mEstimated cooking time

    Vegetarian Endive and Mushroom Bake with Herbs

  • A golden-brown casserole dish is filled with tender, lightly wilted Belgian endive leaves wrapped in salty prosciutto, baked until bubbly and topped with a crunchy toasted walnut crumble.
    60mEstimated cooking time

    Creamy Endive and Prosciutto Bake with Walnut Crumble

  • Steaming snail shells are nestled in a bubbling pool of rich garlic and herb butter, ready to be enjoyed with crusty bread.
    25mEstimated cooking time

    Classic Escargots de Bourgogne with Garlic Herb Butter

  • Delicate, glossy raspberry rose éclairs are artfully arranged on a white platter, topped with fresh raspberries and edible rose petals, creating an elegant and inviting dessert.
    130mEstimated cooking time

    Raspberry Rose Éclairs

  • Golden-brown éclairs filled with creamy pistachio filling, topped with a delicate orange blossom glaze and a sprinkle of chopped pistachios.
    125mEstimated cooking time

    Pistachio Orange Blossom Éclairs

  • Gratin of Belgian endives with tender smoked ham, baked until golden and bubbling, then topped with fresh chives for a vibrant finish.
    50mEstimated cooking time

    Modern Endives au Jambon Gratin with Smoked Ham

  • Golden brown baked éclairs filled with luscious vanilla cream and topped with a smooth, glossy chocolate glaze, presented elegantly on a white platter.
    120mEstimated cooking time

    Classic Vanilla Bean Éclairs

  • Crispy duck confit pieces rest atop a bed of frisee and toasted walnuts, drizzled with a vibrant cherry vinaigrette and artfully plated for a rustic yet refined presentation.
    35mEstimated cooking time

    Duck Confit Salad with Frisee, Walnuts, and Cherry Vinaigrette

  • Golden-brown duck confit and earthy wild mushrooms are baked under a creamy potato gratin, creating a rustic and elegant parmentier with herbs sprinkled on top.
    75mEstimated cooking time

    Duck Confit and Wild Mushroom Parmentier

  • A golden-brown croque madame sandwich is topped with a perfectly fried egg, its sunny yolk glistening under warm kitchen light, ready to be devoured.
    25mEstimated cooking time

    Croque Madame with Fried Egg

  • Delicate crêpes suzette, bathed in a warm, glossy orange sauce and beautifully flambéed with liqueur, are presented elegantly on a white plate, creating a sophisticated and inviting dessert.
    40mEstimated cooking time

    Crêpes Suzette with Orange Liqueur Flambé

  • A golden-brown baked Croque Monsieur casserole topped with melted Gruyère cheese, glistening and ready to be served on a rustic wooden board, creating a cozy and inviting culinary scene.
    40mEstimated cooking time

    Classic Croque Monsieur Bake

  • A rustic, golden-brown buckwheat galette is topped with a perfectly cooked sunny-side-up egg, melted Gruyère cheese, and crispy ham, all presented on a simple white plate.
    40mEstimated cooking time

    Savory Galette Complète (Buckwheat Crêpes)

  • Tender, braised chicken thighs swim in a rich, dark red wine sauce with mushrooms and pearl onions, glistening under warm light.
    110mEstimated cooking time

    One-Pot Coq au Vin Braised Chicken Thighs

  • A rustic white wine coq au vin simmers in a cast iron pot, featuring tender chicken pieces in a creamy sauce with earthy mushrooms and fresh tarragon sprigs, evoking a comforting, savory aroma.
    100mEstimated cooking time

    Coq au Vin Blanc with Tarragon

  • A golden-brown cabbage leaf parcel, glistening with olive oil, rests invitingly on a white plate, hinting at the savory vegetable and rice filling within.
    95mEstimated cooking time

    Individual Provençal Chou Farci

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94 page of 97Total recipes: 1730
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1929394959697
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