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Desserts
Cassata
Italy. Sicily. Sponge cake with fruit juices or liqueur stuffed with ricotta cheese and a chocolate or vanilla filling. Covered with a shell of marzipan, usually green, and topped with candied fruit.
> view pairingsMain meals
Vegetable tajine
Stew of vegetables based on: eggplant, carrots, zucchini, olive oil, onions, peppers, tomatoes and spices (curry, paprika, ras el hanout).
> view pairingsSea fish
Lutefisk
Scandinavia.
Traditional dish based on dried white fish soaked in cold water for several days, then placed for two days in a saturated solution of sodium hydroxide then soaked in cold water for 4 to 6 days.
Served with bacon, goat cheese, mustard, mashed split peas and potatoes.
Mushrooms, Vegetables, Pasta and Rice
Boulangere potatoes
Boulangere potatoes : baked potatoes with onions in broth.
> view pairingsSauces
Winegrower sauce
Vigneronne sauce : red wine reduction with shallots and butter.
> view pairingsSauces
Caper sauce
White sauce with fresh cream and egg yolks seasoned with lemon juice and added with capers.
> view pairingsVeal
Provencal veal flank
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsMain meals
Ossobuco
Italy. Milan.
Speciality of braised veal shank with vegetables, white wine and broth.
Usually topped with gremolata and traditionally served with risotto alla milanese.
Desserts
Vatrushka with lemon
Russia. Ukraine. Brioche cake topped with cottage cheese, sometimes flavored.
> view pairingsMain meals
Scallop sushi
Sushi : cooked vinegared rice combined with other ingredients : seafood, vegetables and sometimes tropical fruits.
> view pairingsPork
Diots with cabbage
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
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