Search a meal
All dishes:
Meal families
Sauces
Bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsPizza, Quiche, Tart and Pie
Seafood quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Veal
Roasted veal grenadine
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
> view pairingsShellfish and Seafood
Bay scallops cassolette porcini mushrooms
Cassolette : individual container for presenting a dish.
> view pairingsCheeses
Alpha Tolman
United States. Vermont.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 8 to 11 months.
Shellfish and Seafood
Bay scallops with garlic butter
Garlic butter : butter with garlic.
> view pairingsCheeses
Kanterkaas
Netherlands. Friesland.
Pressed and uncooked cheese made from cow's milk.
Desserts
Crème brûlée
Caramel pudding with crunchy caramel topping under an iron broiler or with a flame.
> view pairingsPizza, Quiche, Tart and Pie
Pizza alla puttanesca
Pizza made with anchovies, capers, olives, and bell peppers.
> view pairingsDesserts
Red berry bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsCheeses
Burrata
Italy. Apulia.
Fresh and stretched-curd cheese made from buffalo or cow's milk, filled with cream and sealed with an edible raffia tie.
Offal and tripe
Braised veal sweetbreads
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsSauces
Mushroom sauce
Mushroom sauce : sauce made from a white or brown base, with mushrooms and other ingredients such as butter, seasonings, stock (veal or poultry), and wine.
> view pairings