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Culinary Search & Intelligence

Real-time index of culinary job postings, trade press dispatches, standardized pastry and kitchen formulas, tasting menus, and verified culinary professionals.

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🌟All Results 🌿Ingredients 🍽️Recipes2,970 📋Menus 👨‍🍳Chefs 🏛️Venues 💼Jobs 📰Trade News

Showing 24 of 2,970 culinary formulas

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CuliNect Chef

French· intermediate· ⏰ 90m

Guinea Hen Roasted with Oranges, Rosemary, and Red Wine

Spatchcocked guinea hen roasted over orange slices and rosemary with red wine.

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CuliNect Chef

American· intermediate· ⏰ 120m

Wild Rice–Stuffed Guinea Hens

Guinea hens stuffed with wild rice, cranberries, and shallots, wrapped in bacon and roasted.

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CuliNect Chef

Mexican· intermediate· ⏰ 120m

Turkey Chili Verde

A green chili made with ground turkey, tomatillos, and poblano chiles. No added salt initially due to canned ingredients. Makes 6 servings.

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CuliNect Chef

American· intermediate· ⏰ 90m

Turkey Meat Loaf with Couscous and Dried Cranberries

A moist turkey meat loaf using couscous and dried cranberries to prevent a slippery texture. Makes 6 to 8 servings.

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CuliNect Chef

American· intermediate· ⏰ 60m

Bacon-Wrapped Stuffed Boneless Skinless Chicken Breasts

Chicken breasts stuffed with dried fruit and wrapped in bacon.

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CuliNect Chef

American· intermediate· ⏰ 45m

Stewed Chicken Breasts with Artichokes

A versatile chicken breast dish that can be made ahead and reheated, featuring artichoke hearts and tarragon.

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CuliNect Chef

Greek· intermediate· ⏰ 90m

Greek-Inspired Chicken Casserole with Leeks, Pine Nuts, and Raisins

An aromatic main course baked in a phyllo-lined casserole with shredded chicken, leeks, pine nuts, and raisins.

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CuliNect Chef

Mexican-American· intermediate· ⏰ 120m

Poblano Chicken Casserole

A hearty casserole featuring chicken, dried Spanish chorizo, and charred poblano chiles baked with rice and beer.

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CuliNect Chef

Chinese-American· intermediate· ⏰ 480m

Sweet-and-Sour Chicken

A variation of Tandoori Chicken using a sweet and sour marinade instead of yogurt.

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CuliNect Chef

Indian· intermediate· ⏰ 180m

Tandoori Chicken

An East Indian classic where chicken is marinated in a yogurt sauce and cooked at high heat until golden. Can be made in the oven or on the grill.

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CuliNect Chef

Mediterranean· intermediate· ⏰ 120m

Chicken Roasted in a Salt Crust

Under the salt dome, chicken steams and roasts all at once, resulting in an impossibly juicy bird, not well browned but quite tasty—and not nearly as salty as you might expect. The grape leaves impart a delicate, earthy taste and make desalting the bird much easier. Use kosher salt, a coarse-grained salt that, paradoxically, adheres to a compact dough. Makes 4 to 6 servings.

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CuliNect Chef

American· intermediate· ⏰ 100m

Perfect-Every-Time Roast Chicken

A two-step process—starting the bird out breast side down and then turning it once during roasting—ensures that the skin gets crispy, the bird browns evenly, and the more delicate white meat is fully basted before it meets the heat on its own. Makes 4 to 6 servings.

themealdb

Polish· Side

Guinea Hen Roasted with Oranges, Rosemary, and Red Wine

Wild Rice–Stuffed Guinea Hens

Turkey Chili Verde

Turkey Meat Loaf with Couscous and Dried Cranberries

Bacon-Wrapped Stuffed Boneless Skinless Chicken Breasts

Stewed Chicken Breasts with Artichokes

Greek-Inspired Chicken Casserole with Leeks, Pine Nuts, and Raisins

Poblano Chicken Casserole

Sweet-and-Sour Chicken

Tandoori Chicken

Chicken Roasted in a Salt Crust

Perfect-Every-Time Roast Chicken

Pierogi (Polish Dumplings)

Piernik (Polish gingerbread)

Paszteciki (Polish Pasties)

Mini bundt cakes

Golabki (cabbage roll)

Cucumber & fennel salad

Challah

Braised stuffed cabbage

Bigos (Polish hunter's stew)

Bigos (Hunters Stew)

Beetroot & red cabbage sauerkraut

Tortang Talong