Recently Generated Recipes
Entree: Italy – Pollo alla piccata (chicken piccata)
Created by Kitchen2MyTable.com
Recipe ID: 14900
Entree: United States – Chicken Piccata
Created by Kitchen2MyTable.com
Recipe ID: 14899
Entree: United States – Southwestern United States – Creamed Corn with Roasted Poblano and Smoked Cheddar
Created by Kitchen2MyTable.com
Recipe ID: 14898
Entree: Mexico – Crema de elote con poblano asado y queso cheddar ahumado (Mexican-style creamed corn with roasted poblano and smoked cheddar)
Created by Kitchen2MyTable.com
Recipe ID: 14897
Entree: Japan – 和牛ステーキ ➤ Wagyū sutēki (Wagyu steak)
Created by Kitchen2MyTable.com
Recipe ID: 14896
Entree: France – Steak au poivre (steak with peppercorn sauce)
Created by Kitchen2MyTable.com
Recipe ID: 14895
Entree: Tomato-Thyme Hearty Vegetable Soup (stovetop)
Created by Kitchen2MyTable.com
Recipe ID: 14894
Entree: Simple Hearty Vegetable Soup (stovetop)
Created by Kitchen2MyTable.com
Recipe ID: 14893
Entree: United States – Southern United States – Smothered Pork Chops
Created by Kitchen2MyTable.com
Recipe ID: 14891
Entree: France – Normandy – Côtelettes de porc à la Normande (Pork chops prepared in the Normandy style with apples and cream)
Created by Kitchen2MyTable.com
Recipe ID: 14890
Entree: United States – Pork Chops with Mushroom Gravy
Created by Kitchen2MyTable.com
Recipe ID: 14889
Entree: England – Fish and Chips
Created by Kitchen2MyTable.com
Recipe ID: 14888
Entree: France – Flétan en papillote (halibut baked in parchment)
Created by Kitchen2MyTable.com
Recipe ID: 14887
Entree: France – Flétan meunière (halibut prepared in the meunière style (pan-fried in butter with lemon and parsley))
Created by Kitchen2MyTable.com
Recipe ID: 14886
Entree: Italy – Tuscany – Arrosto di maiale al latte (pork roast braised in milk)
Created by Kitchen2MyTable.com
Recipe ID: 14885
Entree: Spain – Solomillo de cerdo al horno (oven-roasted pork tenderloin)
Created by Kitchen2MyTable.com
Recipe ID: 14884
Entree: France – Filet mignon de porc rôti (roasted pork tenderloin)
Created by Kitchen2MyTable.com
Recipe ID: 14883
Entree: United States – Ham, pea and brown rice casserole
Created by Kitchen2MyTable.com
Recipe ID: 14882
Entree: France – Lorraine – Quiche sans pâte au jambon et cheddar (crustless quiche with ham and cheddar)
Created by Kitchen2MyTable.com
Recipe ID: 14881
Entree: France – Omelette au jambon et fromage (ham and cheese omelette)
Created by Kitchen2MyTable.com
Recipe ID: 14880
Entree: United States – Baked Macaroni and Cheese with Ham
Created by Kitchen2MyTable.com
Recipe ID: 14879
Entree: United States – Macaroni and Cheese
Created by Kitchen2MyTable.com
Recipe ID: 14878
Entree: United States – Chicken and Broccoli Macaroni Casserole
Created by Kitchen2MyTable.com
Recipe ID: 14877
Entree: France – Poulet rôti (roast chicken)
Created by Kitchen2MyTable.com
Recipe ID: 14876
Entree: United States – American Goulash
Created by Kitchen2MyTable.com
Recipe ID: 14875
Entree: United States – Spaghetti with Meat Sauce
Created by Kitchen2MyTable.com
Recipe ID: 14874
Entree: United States – Meatloaf
Created by Kitchen2MyTable.com
Recipe ID: 14873
Entree: United States – Spaghetti with meat sauce
Created by Kitchen2MyTable.com
Recipe ID: 14872
Entree: United States – American goulash
Created by Kitchen2MyTable.com
Recipe ID: 14871
Chili con carne
Created by Kitchen2MyTable.com
Recipe ID: 14870
Sauce: Romaine
Adapted from Bloc-Notes Culinaire, Sauce Romaine, modern recipe. Instructions independently written.
Recipe ID: 14869
Sauce: Bonnefoy / Bordelaise blanche
Adapted from Bloc-Notes Culinaire, Sauce Bonnefoy ou Bordelaise à blanc. Instructions independently written.
Recipe ID: 14868
Entree: China – Guangdong – 豆豉芦笋牛肉 ➤ Douchi Lusun Niurou (Beef with asparagus in fermented black bean sauce)
Created by Kitchen2MyTable.com
Recipe ID: 14867
Entree: China – Guangdong – 芦笋牛肉 ➤ Lusun Niurou (Beef with asparagus)
Created by Kitchen2MyTable.com
Recipe ID: 14866
Simmered Chicken thighs and onions
Created by Kitchen2MyTable.com
Recipe ID: 14865
Oven Chicken thighs and onions
Created by Kitchen2MyTable.com
Recipe ID: 14864
Simmered Rice, shrimp and broccoli
Created by Kitchen2MyTable.com
Recipe ID: 14863
Oven Beef steak, tomato and lettuce
Created by Kitchen2MyTable.com
Recipe ID: 14862
Simmered and Oven Chicken breast, rice and carrot
Created by Kitchen2MyTable.com
Recipe ID: 14861
Sauce: Crevettes
Adapted from G. Stephen Jones, The Reluctant Gourmet, Shrimp Sauce Recipe. Instructions independently written.
Recipe ID: 14860
Sauce: Provençale
Adapted from Bloc-Notes Culinaire, Sauce Tomate Provençale. Instructions independently written.
Recipe ID: 14859
Sauce: Chaud-froid blanche
Adapted from Bloc-Notes Culinaire, Sauce Chaud-Froid de volaille, modern gelatin-sheet method.
Recipe ID: 14858
Sauce: Chevreuil
Recipe quantities informed by Amelie Zeringue and William R. Thibodeaux, Nicholls State University, Flavors of the Saucier, section 1.4, LibreTexts (2022). Instructions independently written.
Recipe ID: 14857
Sauce: Albuféra
Recipe quantities informed by Amelie Zeringue and William R. Thibodeaux, Nicholls State University, Flavors of the Saucier, section 1.6, LibreTexts (2022). Instructions independently written.
Recipe ID: 14856
Sauce: Lyonnaise
Adapted from Chef Frederic Pierrel, Freddie’s Kitchen at the Cole, Palm Springs, California.
Recipe ID: 14855
Sauce: Financière
Adapted from Smag for Livet, Sauce Financière, Danish culinary education resource.
Recipe ID: 14854
Sauce: Diplomate
Adapted from Pêcheur Gourmand, Les sauces chaudes; the site describes its author as a professional cook and pastry cook.
Recipe ID: 14853
Sauce: Estragon (white)
Adapted from Pêcheur Gourmand, Les sauces chaudes; the site describes its author as a professional cook and pastry cook.
Recipe ID: 14852
Sauce: Marinière
Adapted from Pêcheur Gourmand, Les sauces chaudes; the site describes its author as a professional cook and pastry cook.
Recipe ID: 14851
Sauce: Joinville
Adapted from Pêcheur Gourmand, Les sauces chaudes; the site describes its author as a professional cook and pastry cook.
Recipe ID: 14850
Sauce: Homard
Adapted from Pêcheur Gourmand, Les sauces chaudes; the site describes its author as a professional cook and pastry cook.
Recipe ID: 14849
Sauce: Bretonne (brown)
Adapted from Bloc-Notes Culinaire, Sauce Bretonne pour haricots, modern recipe section.
Recipe ID: 14848
Sauce: Champignons (white)
Adapted from Smag for Livet, Sauce aux Champignons, Danish culinary education resource.
Recipe ID: 14847
Sauce: Paloise
Adapted from Chef Simon, ChefSimon.com, including his published mint substitution for sauce paloise.
Recipe ID: 14846
Sauce: Foyot / Valois
Adapted from Danilo Alfaro, The Spruce Eats.
Recipe ID: 14845
Sauce: Italienne
Adapted from John Fuller and Edward Renold, The Chef's Compendium of Professional Recipes, third edition, Routledge.
Recipe ID: 14844
Sauce: Portugaise
Adapted from Wayne Gisslen, Professional Cooking, chapter 9, page 195.
Recipe ID: 14843
Sauce: Choron
Adapted from Emeril Lagasse, Emerils.com, Emeril Live EM1G47e.
Recipe ID: 14842
Sauce: Créole
Adapted from Emeril Lagasse, Emeril's New New Orleans Cooking, Emerils.com.
Recipe ID: 14841
Sauce: Maltaise
Adapted from GBC Kitchen, Great British Chefs. Pasteurized-yolk safety adaptation follows FDA guidance.
Recipe ID: 14840
Sauce: Dijon (hollandaise version)
Adapted from Jehane Benoit's recipe on RICARDO; Dijon hollandaise version. Pasteurized-yolk safety adaptation follows FDA guidance.
Recipe ID: 14839
Sauce: Mousseline (Chantilly)
Adapted from Rouxbe Online Culinary School. Pasteurized-yolk safety adaptation follows FDA guidance.
Recipe ID: 14838
Sauce: Béarnaise
Adapted from Lulu Grimes, Good Food. Pasteurized-yolk safety adaptation follows FDA guidance.
Recipe ID: 14837
Sauce: Oignons à l’anglaise
Adapted from John Fuller and Edward Renold, The Chef's Compendium of Professional Recipes, third edition, Routledge.
Recipe ID: 14836
Sauce: Œufs à l’anglaise
Adapted from John Fuller and Edward Renold, The Chef's Compendium of Professional Recipes, third edition, Routledge.
Recipe ID: 14835
Sauce: Bordelaise
Adapted from RICARDO, Bordelaise Sauce.
Recipe ID: 14834
Sauce: Périgueux
Adapted from Michel Guérard, La cuisine gourmande, as presented by Alain Vaussion, La Table d'Alain.
Recipe ID: 14833
Sauce: Champignons (brown)
Adapted from HACO Swiss Recipe Service, Brown Mushroom Sauce.
Recipe ID: 14832
Sauce: Duxelles
Adapted from Bloc-Notes Culinaire, Sauce Duxelles.
Recipe ID: 14831
Sauce: Fines herbes (brown)
Adapted from Bloc-Notes Culinaire, Sauce Fines Herbes.
Recipe ID: 14830
Entree: United States – New England – Lobster Ravioli
Created by Kitchen2MyTable.com
Recipe ID: 14829
Entree: Italy – Ravioli di astice (Lobster ravioli)
Created by Kitchen2MyTable.com
Recipe ID: 14828
Entree: United States – Rotisserie Roast Beef
Created by Kitchen2MyTable.com
Recipe ID: 14827
Entree: France – Rôti de boeuf à la broche (Spit-roasted roast beef)
Created by Kitchen2MyTable.com
Recipe ID: 14826
Entree: United States – Spaghetti and meatballs
Created by Kitchen2MyTable.com
Recipe ID: 14825
Entree: United States – Spaghetti and meatballs
Created by Kitchen2MyTable.com
Recipe ID: 14824
Entree: United States – Spaghetti and meatballs
Created by Kitchen2MyTable.com
Recipe ID: 14823
Entree: United States – Classic Rump Roast with Mustard-Herb Crust and Red Wine Pan Sauce
Created by Kitchen2MyTable.com
Recipe ID: 14822
Entree: United States – Arizona – Arizona-style chili — green
Created by Kitchen2MyTable.com
Recipe ID: 14821
Entree: United States – Arizona – Arizona-style chili — red
Created by Kitchen2MyTable.com
Recipe ID: 14820
Entree: United Kingdom – England – Elk ribeye with gooseberry and juniper sauce
Created by Kitchen2MyTable.com
Recipe ID: 14819
Entree: United States – Oregon – Elk ribeye with marionberry reduction
Created by Kitchen2MyTable.com
Recipe ID: 14818
Entree: United States – Vegan Portobello Mushroom Stroganoff (silken tofu "sour cream" version)
Created by Kitchen2MyTable.com
Recipe ID: 14817
Entree: United States – Vegan Portobello Mushroom Stroganoff
Created by Kitchen2MyTable.com
Recipe ID: 14816
Entree: United States – New England – Steamed Box Crab with Drawn Butter
Created by Kitchen2MyTable.com
Recipe ID: 14815
Entree: Mexico – Central Mexico – Esquites con rajas y queso ahumado (Mexican street-corn salad with roasted poblano and smoked cheese)
Created by Kitchen2MyTable.com
Recipe ID: 14814
Entree: Mexico – Puebla – Rajas con crema y elote (Poblano strips with cream and corn)
Created by Kitchen2MyTable.com
Recipe ID: 14813
Entree: United States – Louisiana – Crab Étouffée
Created by Kitchen2MyTable.com
Recipe ID: 14812
Entree: Germany – Jägerschnitzel (Hunter's cutlet)
Created by Kitchen2MyTable.com
Recipe ID: 14811
Entree: Germany – Jägerschnitzel (Hunter's cutlet)
Created by Kitchen2MyTable.com
Recipe ID: 14810
Entree: France – Boeuf à la broche (Spit‑roasted beef with garlic, mustard and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 14809
Entree: Italy – Campania – Pizza Margherita a lunga lievitazione (Margherita pizza with long-fermented dough)
Created by Kitchen2MyTable.com
Recipe ID: 14808
Entree: Italy – Campania – Pizza Marinara (Classic Neapolitan tomato, garlic, and oregano pizza)
Created by Kitchen2MyTable.com
Recipe ID: 14807
Entree: Italy – Campania – Pizza Margherita (Classic Neapolitan tomato, mozzarella, and basil pizza)
Created by Kitchen2MyTable.com
Recipe ID: 14806
Entree: United States – Louisiana – Chicken, Andouille, and Shrimp Gumbo
Created by Kitchen2MyTable.com
Recipe ID: 14805
Entree: United States – Louisiana – Chicken and Andouille Gumbo
Created by Kitchen2MyTable.com
Recipe ID: 14804
Entree: United States – Louisiana – Chicken, Sausage, and Shrimp Gumbo
Created by Kitchen2MyTable.com
Recipe ID: 14803
Side Dish: United States – Parmesan Garlic Pull-Apart French Bread
Created by Kitchen2MyTable.com
Recipe ID: 14802
Side Dish: United States – Crispy Garlic-Parmesan Baguette Slices
Created by Kitchen2MyTable.com
Recipe ID: 14801
Entree: Italy – Pane all'aglio farcito con pomodorini e mozzarella ➤ Pane all'aglio farcito con pomodorini e mozzarella (Garlic bread stuffed with cherry tomatoes and mozzarella)
Created by Kitchen2MyTable.com
Recipe ID: 14800