Culinary/Recipes: Difference between revisions
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<metadesc>Classic culinary recipes</metadesc> | |||
The following are classic recipes from a variety of cuisines. | |||
Most recipes are for a single serving, with metric and imperial measurements, so you should be able to easily scale and use these pages a culinary reference. | |||
[[/Aglio e Olio/]] | [[/Aglio e Olio/]] | ||
[[/Béchamel Sauce/]] | |||
[[/Cacio e Pepe/]] | [[/Cacio e Pepe/]] | ||
| Line 10: | Line 17: | ||
[[/Fondant potato/]] | [[/Fondant potato/]] | ||
[[/Fresh egg pasta//]] | |||
[[/Gravy/]] | |||
[[/Hollandaise Sauce/]] | |||
[[/Mayonnaise/]] | |||
[[/Pomme purée/]] | [[/Pomme purée/]] | ||
| Line 16: | Line 31: | ||
[[/Triple-cooked chips/]] | [[/Triple-cooked chips/]] | ||
[[/Yorkshire pudding/]] | |||
Latest revision as of 11:04, 18 February 2024
The following are classic recipes from a variety of cuisines.
Most recipes are for a single serving, with metric and imperial measurements, so you should be able to easily scale and use these pages a culinary reference.
