Skordalia
Thick Greek garlic-potato dip with almonds. Serve with bread or fried fish.
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Thick Greek garlic-potato dip with almonds. Serve with bread or fried fish.
Ground beef simmered in a sweet-savory tomato sauce with onion, bell pepper, ketchup, mustard, and Worcestershire—loose but spoonable enough to contain in a bun.
Chicken braised slowly with tomatoes, broth, aromatics, and taco spices until it shreds effortlessly and absorbs its own cooking liquid. Juicy, tender, saucy, and ideal for taco bars or leftovers.
Thick blended fruit bowl you eat with a spoon, topped with granola and fresh fruit.
Delicate sole pan-fried in butter with lemon and parsley. Simple French technique.
Mexican tomato soup with crispy tortilla strips, avocado, cheese, and sour cream.
Thick corn masa cups with pinched edges, topped with beans, meat, lettuce, and cheese. Mexican street food.
Light, puffy French cheese soufflé. Not as hard as its reputation suggests. Timing is everything.
Greek lentil soup with tomatoes and bay leaves. Simple, filling, cheap.
Garlicky shrimp in white wine butter sauce over linguine.
A clean, balanced vinaigrette built from red wine vinegar, olive oil, Dijon, garlic, salt, and pepper. Bright, versatile, and designed to complement crisp salads without overpowering them.
Grilled tortilla sandwiches with ham and melted cheese. Mexican fast food.
Sirloin steak with creamy green peppercorn sauce.
Sliced beef in creamy mushroom and sour cream sauce over egg noodles.
Sizzling skirt steak with peppers and onions, served with warm tortillas.
Lime-garlic marinated skirt steak grilled hot and fast, sliced thin for tacos.
Shrimp over creamy grits with bacon gravy. Southern comfort food.
Chilled poached shrimp with tangy cocktail sauce.
Crispy fried shrimp on French bread with lettuce, tomato, and spicy mayo.
Lyon's salad with bitter frisée, bacon, croutons, and poached egg. The yolk becomes the dressing.
Composed salad from Nice with tuna, olives, anchovies, eggs, and vegetables.
Pan-fried salmon cakes with dill and lemon. Simple seafood dinner.
A simple, peppery, creamy sausage gravy built from browned breakfast sausage, flour, milk, and black pepper. Thick enough to coat biscuits but smooth enough to pour. The classic pairing for fresh buttermilk biscuits.
Juicy sausage filling in tender mushroom caps, no cheese, all structure. The original mid-century American holiday appetizer built for make-ahead assembly and batch baking.
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