All Recipes
3060 traditional recipes from around the world
Queue de Boeuf Braisée (French Braised Oxtail)
A classic French comfort food, this oxtail is slow-braised in red wine and beef stock until incredibly tender and falling off the bone. The rich, deeply flavored sauce is perfect for soaking up with crusty bread or mashed potatoes.
Quiche Alsacienne (Alsatian Onion Tart)
A classic Alsatian quiche featuring deeply caramelized onions suspended in a rich, creamy custard, baked in a buttery pastry crust. This is the original, simpler version of quiche before the addition of lardons made it 'Lorraine'.
Quiche Lorraine
The original French savory tart from Lorraine - a silky egg custard with crispy lardons baked in a buttery, flaky pastry. Simple perfection.
Rabo de Toro (Braised Oxtail)
A classic Andalusian dish featuring oxtail slow-cooked in red wine until meltingly tender. Traditionally associated with bullfighting feasts, this rich and flavorful stew is a true taste of southern Spain.
Racuchy (Polish Apple Fritters)
Light and fluffy yeast-leavened pancakes studded with grated apple, fried to a golden crisp and dusted with powdered sugar. A beloved Polish treat, perfect for breakfast or dessert.
Raggmunk (Swedish Potato Pancakes)
Crispy, golden Swedish potato pancakes, traditionally served with fried pork and tart lingonberry jam. A comforting and satisfying classic.
Rakott Krumpli (Hungarian Layered Potatoes)
A hearty and comforting Hungarian classic, Rakott Krumpli features thinly sliced potatoes layered with hard-boiled eggs and flavorful Hungarian sausage, all bound together with a creamy sour cream sauce and baked until golden brown and bubbly.
Rape a la Marinera (Monkfish in Seafood Sauce)
A classic Spanish coastal dish featuring firm monkfish fillets simmered in a rich seafood sauce with clams, shrimp, white wine, and aromatic vegetables. Monkfish, often called 'poor man's lobster' for its texture, absorbs the flavors beautifully.
Rassolnik (Russian Pickle and Barley Soup)
A hearty and comforting Russian soup featuring tender meat, chewy pearl barley, and the distinct sour tang of pickled cucumbers and their brine. A true taste of winter comfort.
Ratatouille
A classic Provençal summer vegetable stew featuring tender eggplant, zucchini, bell peppers, and tomatoes slow-cooked with aromatic herbs de Provence. This version emphasizes cooking each vegetable separately to preserve its unique texture and flavor before combining them into a harmonious dish.
Ravioli di Ricotta e Spinaci
Spinach and ricotta ravioli - classic filled pasta with butter and sage.
Reibekuchen (German Potato Pancakes)
Authentic German Reibekuchen are crispy, golden-brown shredded potato pancakes, a beloved street food often enjoyed during festive occasions like Christmas markets. They are simple to make but require careful preparation for the best texture.
Revani (Greek Semolina Cake)
A delightful Greek semolina cake, Revani is soaked in a fragrant orange-scented syrup. It's a simple yet incredibly satisfying dessert, perfect for any occasion.
Revithada (Sifnian Baked Chickpeas)
Revithada is a cherished Sifnian specialty, a hearty and flavorful dish of chickpeas slow-baked overnight in a traditional clay pot. This method results in incredibly tender chickpeas infused with aromatic flavors, perfect for a comforting meal.
Revuelto de Ajetes (Spanish Scrambled Eggs with Wild Garlic Shoots)
A classic Spanish springtime dish featuring silky, creamy scrambled eggs gently cooked with tender young wild garlic shoots. This revuelto is a testament to simple ingredients and refined technique, offering a delicate yet flavorful experience.
Rheinischer Sauerbraten
A classic Rhineland dish featuring tender, slow-braised beef marinated in a tangy vinegar mixture, served with a rich, slightly sweet sauce enriched with gingerbread and raisins. Traditionally served with potato dumplings (Klöße).
Ribollita
Tuscan bread soup - yesterday's minestrone reboiled with stale bread until thick and hearty. Peasant food elevated to art.
Rillettes de Porc
Authentic French rillettes, a rustic and flavorful spread made from slow-cooked shredded pork, rich with its own rendered fat. Perfect for serving with crusty bread and cornichons.
Rinderroulade (German Beef Rolls)
Classic German Rinderroulade, also known as Rouladen, features thin slices of beef rolled around a savory filling of bacon, onions, and pickles, then slow-braised to tender perfection in a rich gravy. This dish is a beloved Sunday tradition.
Rindsroulade (German Beef Roulade)
A classic German Sunday dinner dish featuring thinly sliced beef rolled around a savory filling of bacon, onions, and pickles, then slow-braised to tender perfection in a rich gravy.
Ris de Veau (French Veal Sweetbreads)
A classic French haute cuisine dish featuring delicate veal sweetbreads, expertly prepared to achieve a crispy exterior and a luxuriously creamy interior. This recipe guides you through the essential steps for a truly exquisite result.
Risotto ai Funghi Porcini
Porcini mushroom risotto - earthy, rich risotto with dried and fresh mushrooms.
Risotto alla Milanese
Milan's golden saffron risotto - creamy Arborio rice slowly cooked with bone marrow, wine, and precious saffron threads.
Rock Cakes
Classic British 'rock cakes' are rustic, slightly crumbly buns studded with dried fruit, traditionally made with simple ingredients. This recipe is a nod to wartime baking, emphasizing resourcefulness and ease.