[{"data":1,"prerenderedAt":865},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:salade-nicoise:en":392,"recipe:country:france":591},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":509,"pronunciation":533,"substitutions":534,"slug":551,"title":552,"shortTitle":553,"nativeName":554,"countrySlug":555,"region":556,"baseServings":474,"prepMinutes":557,"cookMinutes":558,"difficulty":559,"course":560,"diet":563,"mainIngredients":567,"images":568,"keywords":578,"publishedAt":586,"updatedAt":586,"authorSlug":587,"summary":588,"localeSlug":551,"alternates":589},[394,397,400,403,406],{"answer":395,"question":396},"It depends whose rules you follow. The Niçois purist version, most famously argued by Jacques Médecin, contains no cooked vegetables at all — only raw summer produce, eggs and preserved fish. The version with warm potatoes and blanched green beans spread through French restaurants and international cookbooks and is now what most people expect. Both have been made for a long time; they simply taste different, and this recipe gives the raw original with the additions listed as a variation.","Does a real salade niçoise have potatoes and green beans?",{"answer":398,"question":399},"Either, or both, and Nice does not agree with itself on this. Anchovy is probably the older choice since it was the cheap preserved fish always in the house, while canned tuna became common later. If you use both, go lighter on each so the salad does not turn overwhelmingly salty. Whichever you pick, quality matters more than quantity — good oil-packed fish in whole pieces, not shredded fish in brine.","Should I use tuna or anchovies?",{"answer":401,"question":402},"Because the salad already has acidity from ripe tomatoes and salt from olives and anchovies, and the traditional dressing is simply good olive oil poured over the top. Adding vinegar makes it taste like a generic composed salad and flattens the tomatoes. If your tomatoes are underripe and dull, a small squeeze of lemon is a more sympathetic correction than vinegar.","Why is there no vinegar in the dressing?",{"answer":404,"question":405},"Lower fridge-cold eggs into already boiling water, cook for exactly 8 minutes for a just-set jammy yolk or 9–10 minutes for fully firm, then move them straight into iced water for 5 minutes. The cold shock stops the cooking and prevents the grey-green ring, and it also makes the shells peel far more easily.","How do I get eggs with a soft, bright yolk?",{"answer":407,"question":408},"Prepare the parts ahead but assemble at the last minute. Boil and peel the eggs up to two days early, cut the vegetables a few hours before and keep them covered in the fridge, and have the fish and olives ready. Salt the tomatoes and pour on the oil only when you are ready to put it on the table, or you will serve a bowl of pink liquid with things floating in it.","Can I make salade niçoise ahead for a party?",[410,411,412,413,414,415],"Salt the tomato wedges and let them sit for ten minutes before assembling. The juice they release, mixed with the oil, is the dressing the salad is meant to have.","Buy the best canned tuna you can — the kind packed in olive oil in a jar, in large solid pieces. Watery flaked tuna in brine collapses into paste and tastes of tin.","Rub the inside of the serving bowl with a cut garlic clove instead of chopping garlic into the salad. You get the perfume without raw garlic hijacking every bite.","Use a fruity, peppery extra virgin olive oil and pour it on generously at the last moment. With no vinegar in the classic version, the oil is the flavour, not just the lubricant.","Keep everything cool but not fridge-cold. Tomatoes served straight from the fridge taste of almost nothing; give them twenty minutes on the counter first.","Assemble in layers and do not toss. Tossing bruises the tomatoes, breaks the eggs and turns a composed salad into a wet heap.","🫒","Salade niçoise is a plate of raw summer vegetables, hard-boiled eggs and preserved fish from the coast around Nice, seasoned with salt, rubbed garlic and olive oil. Nothing is cooked except the eggs, and there is no vinaigrette in the strict version — the tomatoes give up their own juice, the olives and anchovies bring salt, and the oil binds it. The result is sharp, salty and unexpectedly rich, and it depends almost entirely on the quality of three things: the tomatoes, the oil and the fish. Made in August with tomatoes that smell of tomato, it is one of the best cold dishes in French cooking. Made in February with pale supermarket ones, it is not worth doing.","Nice was Italian for most of its history and only became French in 1860, and its food still reads as Ligurian more than Provençal: olive oil rather than butter, anchovy as a seasoning, basil, chard, chickpea flour. Salade niçoise belongs to that kitchen. It began as poor food eaten out of hand — vegetables from a garden, cured fish from a jar, oil, and bread to push it around the plate. Its close relative, the pan bagnat, is the same ingredients pressed inside a round loaf until the bread soaks through, and it is still what people in Nice actually take to the beach.\n\nThe great argument concerns cooked vegetables. Jacques Médecin, mayor of Nice and author of a fiercely protective book on the city's cooking, laid down the rule most often quoted: no potatoes, no green beans, nothing boiled except the eggs, because a salad of raw vegetables in high summer needs no help. Against that stands the version that the rest of the world learned, with warm potatoes, blanched haricots verts and seared fresh tuna, which travelled through French restaurant cooking and mid-century American cookbooks until it became the default idea of the dish. Both versions have long histories, and calling either one fake is a bigger claim than the evidence supports. What is fair to say is that they taste quite different, and that the Niçois original is lighter, saltier and much faster.\n\nThe other running dispute is tuna against anchovy. Older accounts suggest anchovy came first, being cheaper and always in the pantry, with tuna arriving as canned fish became affordable. Today most versions in Nice use both, or let the cook choose, and the salad is assembled rather than tossed — tomatoes salted in advance, everything else laid over the top, oil poured on at the table. It is composed food that looks careless, which is roughly how the coast likes to present itself.","This is a salad to eat within an hour of assembling — salted tomatoes keep weeping and the eggs dull as they sit. If you need a head start, prepare the components separately: eggs boiled, peeled and refrigerated up to 2 days; vegetables cut and covered up to 4 hours; olives, tuna and anchovies straight from their jars. Assemble and oil only at the table. Leftovers are best repurposed into a pan bagnat the next day, where the softened tomatoes are an advantage rather than a fault.",[421,422,423,424],"Follows the Niçois original — nothing boiled but the eggs — with the potato-and-bean version explained rather than dismissed.","Tomatoes are salted first so they release juice that becomes half the dressing instead of pooling at the bottom.","A jammy-yolk egg method timed to the minute, so the yolk stays bright and creamy rather than chalky and grey-rimmed.","Built around pantry fish, so it comes together in twenty minutes with no cooking beyond a pan of water.",[426,427,428],"Small saucepan for the eggs","Sharp knife","Wide shallow serving bowl or platter",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},30,12,5,7,980,26,420,[438],"Plenty of bread for the oil and tomato juice left in the bowl, and a cold rosé from Provence.",[440,443,446],{"name":441,"description":442},"The potato-and-bean version","Warm boiled new potatoes and briefly blanched green beans added to the plate. Common everywhere outside Nice, and what most restaurants serve — heartier, and a legitimate meal rather than a starter.",{"name":444,"description":445},"Pan bagnat","The same ingredients packed into a split round loaf rubbed with garlic and oil, wrapped tightly and pressed for an hour until the bread absorbs the juices. The original beach lunch of Nice.",{"name":447,"description":448},"Seared tuna niçoise","A thick tuna steak crusted with pepper, seared 90 seconds a side and sliced over the salad while still cool in the middle. The restaurant version, and worth doing when the fish is very fresh.",[450,457,461,466,470,473,477,480,482,485,488,492,496,501,505],{"qty":451,"ref":452,"name":453,"note":454,"unit":455,"group":456},600,"tomato","ripe flavourful tomatoes, in thick wedges","a mix of sizes and colours if you have them","g","For the salad",{"qty":458,"name":459,"unit":460,"group":456},1,"flaky sea salt, for the tomatoes","tsp",{"qty":458,"ref":462,"name":463,"note":464,"unit":465,"group":456},"garlic","garlic clove, halved","for rubbing the bowl","clove",{"qty":458,"ref":467,"name":468,"unit":469,"group":456},"bell-pepper","small green pepper, very thinly sliced","piece",{"qty":458,"ref":471,"name":472,"unit":469,"group":456},"cucumber","small cucumber, peeled in stripes and sliced",{"qty":474,"ref":475,"name":476,"unit":469,"group":456},4,"scallions","spring onions, thinly sliced",{"qty":478,"name":479,"unit":455,"group":456},100,"small black Niçoise olives, unpitted",{"qty":474,"name":481,"unit":469,"group":456,"optional":8},"small purple artichokes, trimmed and shaved",{"qty":483,"name":484,"unit":455,"group":456,"optional":8},150,"podded young broad beans, raw",{"qty":474,"ref":486,"name":486,"unit":469,"group":487},"eggs","To top",{"qty":489,"ref":490,"name":491,"unit":455,"group":487},200,"tuna","good canned tuna in olive oil, drained in large chunks",{"qty":493,"ref":494,"name":495,"unit":469,"group":487},8,"anchovies","anchovy fillets in oil",{"qty":497,"ref":498,"name":499,"unit":455,"group":500},20,"basil","basil leaves, torn at the last moment","To finish",{"qty":432,"ref":502,"name":503,"unit":504,"group":500},"olive-oil","best extra virgin olive oil","tbsp",{"qty":506,"name":507,"unit":508,"group":500},null,"coarse salt and black pepper","to taste",[510,514,518,521,524,527,530],{"tip":511,"text":512,"title":513,"timerSeconds":451},"Keep that juice. Mixed with the olive oil at the end it becomes the only dressing the salad needs.","Cut {qty:tomato} of tomatoes into thick wedges, spread them in a bowl and scatter over the flaky salt. Leave for 10 minutes, until beads of juice collect in the bottom of the bowl and the cut faces look glassy rather than dry.","Salt the tomatoes",{"text":515,"title":516,"timerSeconds":517},"Lower the eggs into a pan of boiling water and cook for exactly 8 minutes for a jammy yolk, or 9 minutes for firm. Move them straight into iced water and leave for 5 minutes before peeling — the shock sets the shells loose and keeps the yolks yellow instead of grey-ringed.","Boil the eggs",480,{"text":519,"title":520},"Slice the green pepper as thinly as you can manage, cut the cucumber into half-moons, and slice the spring onions on the diagonal. If using artichokes, shave them straight into the bowl so they do not brown; the broad beans go in raw and whole.","Prepare the raw vegetables",{"text":522,"title":523},"Cut the garlic clove in half and rub the cut face firmly all around the inside of a wide serving bowl until the surface smells clearly of garlic, then discard the clove. This perfumes the salad without leaving raw garlic in anyone's mouth.","Rub the bowl with garlic",{"text":525,"title":526},"Tip in the tomatoes with all their juice, then scatter over the pepper, cucumber, spring onions, olives and any artichokes or beans. Spread them out rather than piling them so every serving gets some of each.","Build the salad",{"text":528,"title":529},"Break the tuna over the vegetables in large forkfuls, lay the anchovy fillets across the top, and halve or quarter the peeled eggs and nestle them in cut-side up. Do not stir at any point from here — this is a composed salad, not a tossed one.","Top with the fish and eggs",{"text":531,"title":532},"Pour the olive oil generously over everything, grind on black pepper, and tear the basil over the top. Taste one tomato wedge before adding more salt — between the anchovies and the olives it is usually already there. Serve at once, with bread.","Oil, season and serve","sah-LAHD nee-SWAHZ",[535,539,543,547],{"note":536,"swap":537,"original":538},"Anchovy-only is arguably the older version and needs no other salt. Seared fresh tuna is the restaurant approach — good, but a different, richer dish.","Anchovy fillets alone, or a fresh tuna steak seared rare and sliced","Canned tuna in olive oil",{"note":540,"swap":541,"original":542},"Avoid the soft, pitted, jet-black canned olives — they taste of the can and add nothing but colour.","Small black Kalamata or Taggiasca olives","Niçoise olives",{"note":544,"swap":545,"original":546},"Raw baby artichokes are hard to find outside the Mediterranean. Jarred hearts are a fair stand-in as long as they are not swimming in vinegar.","Marinated artichoke hearts from a jar, drained and quartered","Small purple artichokes",{"note":548,"swap":549,"original":550},"Only worth including in spring when they are small and sweet enough to eat raw. Large starchy beans need cooking, which the classic version avoids.","Frozen broad beans, thawed and double-podded, or omit entirely","Fresh broad beans","salade-nicoise","Salade Niçoise (Tuna, Egg and Olive Salad from Nice)","Salade Niçoise","Salada nissarda","france","Nice, Provence",25,10,"easy",[561,562],"appetizer","main",[564,565,566],"gluten-free","dairy-free","pescatarian",[452,490,486,494,502],[569,572,574,576],{"alt":570,"src":571},"Platter of salade nicoise with tomato wedges, black olives, anchovy fillets, tuna chunks and halved eggs","\u002Fimages\u002Frecipes\u002Fsalade-nicoise\u002Fhero.jpg",{"alt":570,"src":573},"\u002Fimages\u002Frecipes\u002Fsalade-nicoise\u002Fhero-16x9.jpg",{"alt":570,"src":575},"\u002Fimages\u002Frecipes\u002Fsalade-nicoise\u002Fhero-4x3.jpg",{"alt":570,"src":577},"\u002Fimages\u002Frecipes\u002Fsalade-nicoise\u002Fhero-1x1.jpg",[579,580,581,582,583,584,585],"salade nicoise","nicoise salad","tuna salad","provence","nice","summer salad","no cook","2026-08-19","dishroute-kitchen","Nice's summer salad of ripe tomatoes, black olives, eggs and tuna or anchovy, salted well and dressed with nothing but good olive oil — raw, cold and uncooked.",{"en":590},"\u002Frecipe\u002Fsalade-nicoise",{"items":592,"total":558,"page":458,"limit":863,"hasMore":864},[593,627,661,688,717,741,771,800,828,853],{"slug":594,"title":595,"shortTitle":596,"nativeName":597,"countrySlug":555,"baseServings":598,"prepMinutes":599,"cookMinutes":557,"restMinutes":600,"difficulty":601,"course":602,"diet":604,"mainIngredients":607,"images":610,"keywords":620,"publishedAt":586,"updatedAt":586,"authorSlug":587},"baguette","Baguette (French Crusty Loaf with an Overnight Poolish)","Baguette","Baguette de tradition française",6,45,1020,"hard",[603],"bread",[605,606,565],"vegetarian","vegan",[608,609],"flour","yeast",[611,614,616,618],{"alt":612,"src":613},"Three long French baguettes on a rack with deeply browned crusts and open scored ears along the top","\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero.jpg",{"alt":612,"src":615},"\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero-16x9.jpg",{"alt":612,"src":617},"\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero-4x3.jpg",{"alt":612,"src":619},"\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero-1x1.jpg",[594,621,622,623,624,625,626],"french bread","poolish","preferment","crusty loaf","steam baking","pain de tradition",{"slug":628,"title":629,"shortTitle":630,"nativeName":631,"countrySlug":555,"region":632,"baseServings":598,"prepMinutes":633,"cookMinutes":489,"difficulty":634,"course":635,"diet":636,"mainIngredients":637,"images":643,"keywords":653,"publishedAt":586,"updatedAt":586,"authorSlug":587},"boeuf-bourguignon","Bœuf Bourguignon (Burgundy Beef Braised in Red Wine)","Bœuf Bourguignon","Bœuf bourguignon","Burgundy",40,"medium",[562],[],[638,639,640,641,642],"beef-chuck","mushrooms","bacon","carrot","onion",[644,647,649,651],{"alt":645,"src":646},"Cast-iron pot of beef bourguignon with dark glossy wine sauce, glazed pearl onions and browned mushrooms","\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero.jpg",{"alt":645,"src":648},"\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero-16x9.jpg",{"alt":645,"src":650},"\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero-4x3.jpg",{"alt":645,"src":652},"\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero-1x1.jpg",[654,655,656,657,658,659,660],"boeuf bourguignon","beef stew","red wine braise","burgundy","french classic","dutch oven","slow braise",{"slug":662,"title":663,"shortTitle":664,"nativeName":665,"countrySlug":555,"region":632,"baseServings":474,"prepMinutes":430,"cookMinutes":666,"difficulty":634,"course":667,"diet":668,"mainIngredients":669,"images":672,"keywords":682,"publishedAt":586,"updatedAt":586,"authorSlug":587},"coq-au-vin","Coq au Vin (French Chicken Braised in Red Wine)","Coq au Vin","Coq au vin",80,[562],[],[670,639,640,642,671],"chicken","butter",[673,676,678,680],{"alt":674,"src":675},"Chicken thighs braised in dark red wine sauce with lardons, glazed pearl onions and mushrooms in a casserole","\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero.jpg",{"alt":674,"src":677},"\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero-4x3.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero-1x1.jpg",[683,684,685,657,686,687],"coq au vin","chicken in red wine","french braise","beurre manie","one pot chicken",{"slug":689,"title":690,"shortTitle":691,"nativeName":692,"countrySlug":555,"baseServings":598,"prepMinutes":497,"cookMinutes":633,"restMinutes":693,"difficulty":634,"course":694,"diet":696,"mainIngredients":697,"images":699,"keywords":709,"publishedAt":586,"updatedAt":586,"authorSlug":587},"creme-brulee","Crème Brûlée (Vanilla Custard Under Burnt Sugar)","Crème Brûlée","Crème brûlée",240,[695],"dessert",[605,564],[698,486],"heavy-cream",[700,703,705,707],{"alt":701,"src":702},"Ramekin of crème brûlée with a cracked amber caramel top revealing pale vanilla-flecked custard beneath","\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero.jpg",{"alt":701,"src":704},"\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero-16x9.jpg",{"alt":701,"src":706},"\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero-4x3.jpg",{"alt":701,"src":708},"\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero-1x1.jpg",[710,711,712,713,714,715,716],"creme brulee","burnt cream","vanilla custard","french dessert","baked custard","caramel","blowtorch",{"slug":718,"title":719,"shortTitle":719,"nativeName":720,"countrySlug":555,"baseServings":474,"prepMinutes":558,"cookMinutes":557,"restMinutes":430,"difficulty":559,"course":721,"diet":723,"mainIngredients":724,"images":725,"keywords":735,"publishedAt":740,"updatedAt":740,"authorSlug":587},"crepes","French Crêpes","Crêpes",[695,722],"breakfast",[605],[608,486,671],[726,729,731,733],{"alt":727,"src":728},"A stack of thin golden French crêpes with lacy browned edges, one folded into quarters","\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero.jpg",{"alt":727,"src":730},"\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero-16x9.jpg",{"alt":727,"src":732},"\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero-4x3.jpg",{"alt":727,"src":734},"\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero-1x1.jpg",[718,736,737,738,739,722,695],"french pancakes","brittany","galette","chandeleur","2026-08-18",{"slug":742,"title":743,"shortTitle":743,"nativeName":744,"countrySlug":555,"region":745,"baseServings":474,"prepMinutes":746,"cookMinutes":747,"difficulty":634,"course":748,"diet":750,"mainIngredients":752,"images":754,"keywords":764,"publishedAt":740,"updatedAt":740,"authorSlug":587},"french-onion-soup","French Onion Soup Gratinée","Soupe à l'oignon gratinée","Paris \u002F Lyon",15,90,[749],"soup",[751],"nut-free",[642,671,753],"thyme",[755,758,760,762],{"alt":756,"src":757},"Bowl of French onion soup with a browned, bubbling gruyère crust over a baguette crouton","\u002Fimages\u002Frecipes\u002Ffrench-onion-soup\u002Fhero.jpg",{"alt":756,"src":759},"\u002Fimages\u002Frecipes\u002Ffrench-onion-soup\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Ffrench-onion-soup\u002Fhero-4x3.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Ffrench-onion-soup\u002Fhero-1x1.jpg",[765,766,767,768,769,770,749],"onion soup","gratinée","french bistro","caramelized onions","gruyère","paris",{"slug":772,"title":773,"shortTitle":774,"nativeName":775,"countrySlug":555,"region":776,"baseServings":598,"prepMinutes":497,"cookMinutes":747,"restMinutes":746,"difficulty":559,"course":777,"diet":779,"mainIngredients":780,"images":783,"keywords":793,"publishedAt":586,"updatedAt":586,"authorSlug":587},"gratin-dauphinois","Gratin Dauphinois (Creamy Baked Potato Gratin)","Gratin Dauphinois","Gratin dauphinois","Dauphiné",[778],"side",[605,564],[781,698,782,462,671],"potato","milk",[784,787,789,791],{"alt":785,"src":786},"Baking dish of gratin dauphinois with browned bubbling top and a portion lifted to show thin creamy potato layers","\u002Fimages\u002Frecipes\u002Fgratin-dauphinois\u002Fhero.jpg",{"alt":785,"src":788},"\u002Fimages\u002Frecipes\u002Fgratin-dauphinois\u002Fhero-16x9.jpg",{"alt":785,"src":790},"\u002Fimages\u002Frecipes\u002Fgratin-dauphinois\u002Fhero-4x3.jpg",{"alt":785,"src":792},"\u002Fimages\u002Frecipes\u002Fgratin-dauphinois\u002Fhero-1x1.jpg",[794,795,796,797,798,799],"gratin dauphinois","potato gratin","scalloped potatoes","cream","dauphine","french side dish",{"slug":801,"title":802,"shortTitle":803,"nativeName":804,"countrySlug":555,"region":805,"baseServings":598,"prepMinutes":430,"cookMinutes":806,"restMinutes":666,"difficulty":559,"course":807,"diet":808,"mainIngredients":809,"images":810,"keywords":820,"publishedAt":586,"updatedAt":586,"authorSlug":587},"quiche-lorraine","Quiche Lorraine (Smoked Bacon and Cream Tart)","Quiche Lorraine","Quiche lorraine","Lorraine",55,[562],[],[486,698,640,608,671],[811,814,816,818],{"alt":812,"src":813},"Slice cut from a golden quiche lorraine showing bacon lardons set in pale creamy custard and a crisp pastry base","\u002Fimages\u002Frecipes\u002Fquiche-lorraine\u002Fhero.jpg",{"alt":812,"src":815},"\u002Fimages\u002Frecipes\u002Fquiche-lorraine\u002Fhero-16x9.jpg",{"alt":812,"src":817},"\u002Fimages\u002Frecipes\u002Fquiche-lorraine\u002Fhero-4x3.jpg",{"alt":812,"src":819},"\u002Fimages\u002Frecipes\u002Fquiche-lorraine\u002Fhero-1x1.jpg",[821,822,823,824,825,826,827],"quiche lorraine","savoury tart","bacon tart","shortcrust pastry","egg custard","lorraine","french baking",{"slug":829,"title":830,"shortTitle":831,"nativeName":832,"countrySlug":555,"region":833,"baseServings":474,"prepMinutes":430,"cookMinutes":834,"difficulty":634,"course":835,"diet":836,"mainIngredients":837,"images":840,"keywords":850,"publishedAt":740,"updatedAt":740,"authorSlug":587},"ratatouille","Ratatouille (Provençal Vegetable Stew)","Ratatouille","Ratatouille niçoise","Provence",60,[562,778],[606,564,565,751,605],[838,839,452,467],"eggplant","zucchini",[841,844,846,848],{"alt":842,"src":843},"Rustic bowl of ratatouille with distinct chunks of eggplant, zucchini and peppers in glossy tomato sauce","\u002Fimages\u002Frecipes\u002Fratatouille\u002Fhero.jpg",{"alt":842,"src":845},"\u002Fimages\u002Frecipes\u002Fratatouille\u002Fhero-16x9.jpg",{"alt":842,"src":847},"\u002Fimages\u002Frecipes\u002Fratatouille\u002Fhero-4x3.jpg",{"alt":842,"src":849},"\u002Fimages\u002Frecipes\u002Fratatouille\u002Fhero-1x1.jpg",[829,582,851,838,839,606,852],"vegetable stew","summer vegetables",{"slug":551,"title":552,"shortTitle":553,"nativeName":554,"countrySlug":555,"region":556,"baseServings":474,"prepMinutes":557,"cookMinutes":558,"difficulty":559,"course":854,"diet":855,"mainIngredients":856,"images":857,"keywords":862,"publishedAt":586,"updatedAt":586,"authorSlug":587},[561,562],[564,565,566],[452,490,486,494,502],[858,859,860,861],{"alt":570,"src":571},{"alt":570,"src":573},{"alt":570,"src":575},{"alt":570,"src":577},[579,580,581,582,583,584,585],24,false,1788563784705]