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A savory-sweet ancient Roman dish of mashed peas (or fava beans) seasoned with pepper, lovage, ginger, honey, garum, wine, vinegar, and hard-boiled egg yolks. Named after the gluttonous Emperor Vitellius, this unique side is a historical predecessor to British mushy peas, but with a distinctly Roman flavor profile.
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A savory-sweet ancient Roman dish of mashed peas (or fava beans) seasoned with pepper, lovage, ginger, honey, garum, wine, vinegar, and hard-boiled egg yolks. Named after the gluttonous Emperor Vitellius, this unique side is a historical predecessor to British mushy peas, but with a distinctly Roman flavor profile.

A deep, rich, and silky Italian ragu built with French‑style techniques—slow‑rendered pancetta, caramelized vegetables, a blend of beef shin and chuck, pork belly, milk, red wine, and a long low‑oven simmer. Finished with butter, Parmesan rind, and a sweet‑tart gastrique, then tossed with pillowy homemade gnocchi.

Fluffy crepes filled with a sweet vanilla cream cheese spread and topped with a bright blueberry‑lime sauce. Perfect for a brunch or breakfast treat, this recipe is quick, delicious, and uses a store‑bought crepe mix for convenience.

A mild and creamy Thai yellow curry, made with chicken, potatoes and a homemade curry paste flavored with lemongrass, galangal, lemongrass and spices. Served with fragrant rice, this comforting dish transports you straight to Thailand.

Une bûche de Noël légère et fruitée, composée d'un insert gelée de fruit de la passion avec mangue, d'un crémeux à la mangue, d'une mousse au lichy, le tout entouré d'un croustillant chocolat blanc coco et d'une daquoise à la noix de coco. Parfait pour finir un repas de fêtes avec une touche d'exotisme.

Golden and crispy potato patties, inspired by the American hash brown. Easy to prepare, they are perfect for breakfast or as a side. Follow each step to achieve a perfect texture, without excess water, and serve with avocado or bacon as you wish.