APERITIFS AND COCKTAILS
STARTERS AND SNACKS
SOUPS
SALADS
MAIN DISHES
- Bangkok-Style Stir Fried Beef With Basil and Chiles
- Bayrischer Schweinebraten mit Biersauce (Pork Roast with Beer Sauce)
- Bistec Cubano (Cuban Steak I)
- Bistec de Palomilla (Cuban Steak II)
- Blackened Redfish
- Bramborák (Potato Pancakes)
- Broiled Scallops With Vermouth Sauce
- Canard a l'Orange (Orange Duck Breast)
- Canard Rôti aux Clémentines (Roasted Whole Duck With Tangerine Sauce)
- Calamari alla Napoletana (Calamari Naples Style)
- Chicken Cacciatora (Chicken Hunters' Style)
- Chicken Cordon Bleu
- Classic chili recipes from Texas and New Mexico
- Chile Rellenos (Stuffed Mexican peppers)
- Choucroute Garnie à l'Alsacienne (Sauerkraut Garnished With Sausages and Pork)
- Coq au Vin (Chicken in Red Wine)
- Coquilles St. Jacques
- Créole Jambalaya, Paella Marinera and Risotto alla Milanese
- Crêpes (several recipes for savory and sweet crêpes)
- Curries
- Deep-South Redneck Beer-In-the-Butt Chicken
- Duck breast with demi-glace sauce
- English Roast Beef à la Emeril Lagasse
- Original Texas Fajitas
- Filet de Bœuf en Croûte (Beef Wellington)
- Fried Noodles Hong Kong Style
- Fried Noodles Indonesian Style (Mie Goreng)
- Fried Noodles Singapore Style (Singapore Chow Mei Fun)
- Fried Crispy Noodles Thai-Style (Mee Krob)
- Fried Rice Indonesian Style (Nasi Goreng)
- Goulash recipes from Austria, Bavaria, Czech Republic, Hungary and Italy.
- Grilled Marinated Salmon
- Hirsch Filet (Deer or Elk Steak With Red Wine Reduction Sauce)
- Hunan Orange Beef
- Hungarian Lecsó
- Kazakh Shashlik
- Lasagne
- Melanzane Alla Parmigiana (Eggplant Parmesan)
- Moussaka
- Nebraska Senator Ben Nelson's Baked Cowboy Beans
- New Orleans Barbecued Shrimp
- New Orleans Muffuletta Sandwich
- New Orleans Shrimp Fettuccine
- New Mexican-Style Carne Adovada (Braised pork with New Mexican chile peppers)
- Nigerian Jollof Rice
- Pad Thai (Thai Noodles With Seafood and Crushed Peanuts)
- Pad Woon Sen (Pad Thai With Glass Noodles)
- Pasta alla Norma
- Penne all'Arrabbiata (Angry Penne)
- Pesto alla Genovese
- Pesce in Salsa di Capperi Alla Romana (Fish Fillets in Caper Sauce, Roman Style)
- Pheasant With Apples Flambéed With Cognac
- Pork Loin with Caramelized Apples and Red Cabbage with Chestnuts
- Pizza Quattro Stagioni (Pizza "Four Seasons")
- Quiche Lorraine
- Rack of Venison With Cumberland Sauce
- Rare Ahi Tuna with Mango Salsa
- Rainbow Trout "auf Müllerin Art"
- Ragù Alla Bolognese, Ragù Alla Napoletana (Bolognese and Neapolitan Pasta Sauces)
- Real New Mexican Chili
- Sesame Seared Tuna
- Sesame Seared Tuna, Wasabi Cream, Orange Marmalade Horseradish Sauce
- Sesame Seared Tuna, Ginger Soy Dipping Sauce, Thai Cucumber Salad
- Shrimp Créole
- Shrimp Étouffée
- Shrimp Po-Boy
- Shrimp Vulnetia
- Spaghetti ai Frutti di Mare
- Spaghetti all'Amatriciana
- Spaghetti alla Calabrese
- Spaghetti alla Putanesca (Whores' Spaghetti)
- Steak Café de Paris
- Steak Diane from Elk or Deer with Red Wine Sauce
- Steamed Mussels (Moules à la provençale, Thai Steamed Mussels)
- Svíčková Roast (Marinated Beef Tenderloin with Dumplings)
- Tacos
- Tagliata di manzo con rucola (Italian steak with shaved parmesan, on a bed of arugula, drizzled with balsamic vinegar)
- Tenderloin of Venison With Caramelized Peaches, Mushrooms and Sauce Grand Veneur
- Tenderloin of Venison With Prunes and Armagnac Sauce
- Tournedos Rossini
- Veal Saltimbocca (Saltimbocca Alla Romana)
- Veal Scaloppine
- Vilíkovy Tlapky (Pork Schnitzel Inside a Potato Pancake)
- Vepřová, Knedlik, Zéli a Pívo (Pork, Dumplings, Sauerkraut And a Beer)
- Wiener Schnitzel, Cotoletta alla milanese and New Orleans breaded veal
MISCELLANEOUS
DESSERTS
BREAKFAST
FOOD BLOG
- History of Créole Food (with a bit of Louisiana history thrown in...)
- History of French and Spanish Cuisine In the Americas
- History of Cuban Rum and the story of José Arechabala
- The Sausage Saga, part 1: Sausage, wurst, klobása, saucisson, salumi - understanding the world of wurst!
- The Sausage Saga, part 2: Weenies, Wieners, Frankfurters, Würstchen, Párky - What does baseball have in common with a small town in Bavaria?
- The Sausage Saga, part 3: The bratwurst: the king of wurst!
- The Sausage Saga, part 4: The Munich weisswurst - the beauty queen of the wurst world
- The Sausage Saga, part 5: Klobasse, klobása, kielbasa, kolbász: Austrian, Czech, Hungarian and Polish sausages
- The Sausage Saga, part 6: God Save The Wurst: The world of English and Scottish sausages
- The Sausage Saga, part 7: Liberté, égalité, fraternité (and boudin)
- The Sausage Saga, part 8: The delicious wurst of Italy and Spain
- The Sausage Saga, part 9: Wurst in the New World
- The Story Of Fajitas
- History of Mexican Tacos
- Dumplings, Gnocchi, Halušky, Knedlíky, Knödel, Spätzle: History of Austrian, Czech, German, Hungarian, Italian and Slovak dumplings
- The story of the Wiener Schnitzel, Cotoletta alla milanese and New Orleans breaded veal
- Sparkling Water and Plate Tectonics
- The story of the Croissant
RECIPE LINKS