1,100 ischli recipes

From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.

Another succulent ribs recipe that will have you hooked after every bite!

A scrumptious variation of the casserole made with bean and bacon soup, celery and biscuits.

A scrumptious and savory dish made with fish fillets and a bit of Hungarian paprika and cayenne pepper.

Barbecued Lamb Chops marinated in butter, dry white wine, and bouquet garni for hours, then grilled 30 minutes with frequent basting. Classic herb-kissed lamb chops that stay juicy and flavorful.

Pan-braised veal chops smothered in a Boursin, Dijon mustard, and cream sauce with Swiss cheese, then broiled until bubbly and golden. A French-inspired dinner for two.

It's tasty, and an easy meal to make on a weeknight. The dill and lemon were great together.

This focaccia turns out crusty outside and fluffy inside. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Sauterne-marinated venison chops layered with green pepper rings stuffed with rice, onion, and fresh tomato, then oven-steamed in chunky tomatoes and Angostura bitters until tender.

Grilled mustard turkey cutlets broiled with a tangy Dijon, mayo, and lemon juice coating. Ready in 15 minutes for a quick, lean weeknight dinner with golden, crispy edges.

Beef sirloin kabobs with tri-color bell peppers and mushrooms in a honey-Dijon-lemon marinade. Broiled or grilled skewers with oregano, served over wild rice.

Lean beef meatballs in tomato mushroom sauce stuffed into whole wheat pita with a creamy horseradish yogurt drizzle. A lighter take on the meatball sub with big flavor.

Sage pot roast braised in beef broth with red potatoes, carrots, and onions until fork-tender. A one-pot Sunday dinner with a thickened pan gravy from the drippings.

Moghul masala spice blend ground from whole cinnamon, cloves, black peppercorns, nutmeg, and cardamom. A warm, aromatic Indian spice mix for curries, rice, and meat dishes.

Homemade liver-sage sausage with chicken livers, veal, bacon, capers, and white wine. Marinated overnight, ground, and stuffed into casings or shaped into patties for the grill.

Classic Swiss cheese fondue with Gruyere, white wine, garlic, and a splash of kirsch. The traditional Alpine party dish for dipping crusty bread cubes.