Overnight panettone: King Arthur version
A modern instant-yeast panettone with an overnight flour-and-water preferment and mixed dried fruit. It is separate from specialist sourdough panettone methods.
Recipes
1504 records with their sources, across 11 categories.
Recipes
Crescentine modenesi
Small Modenese yeast breads cooked between hot plates and served warm.
Socca, Nice-style chickpea pancake
Socca is a thin chickpea-batter pancake from Nice, cooked on a very hot copper plate and served piping hot. This page follows the Nice source; the Genoa farinata formula, which conflicts on water quantity, is not blended in.
High risk
Mushroom Jam (Sweet Concentrated Mushroom Preserve)
An experimental sweet mushroom preserve developed in Indian food-processing research, made by cooking mushroom pulp with sugar, added pectin and citric acid until concentrated into a thick, spreadable jam.
Stottie cake
A North East England yeast bread baked as flat round cakes. Terence Laybourne's Newcastle home recipe makes twelve rounds about 1 inch thick and serves them warm.
Satini kotomili
A fresh Mauritian coriander chutney, blended with oil, green onion, chilli and lime, and served beside curry.
Remoulade (Danish)
Danish remoulade is a thick, yellow, mayonnaise-based sauce flecked with finely chopped pickled vegetables. Arla’s quick home version stirs piccalilli remoulade purée with mayonnaise, crème fraîche, diced apple and capers.
Neapolitan pizza dough
An AVPN regulation formula for Neapolitan pizza dough uses wheat flour, water, salt and fresh brewer’s yeast. Flour absorption and proofing conditions determine the exact dough point and yeast dose.
Elevated risk
Hoisin-inspired quick sauce using miso
An untested modern miso-based sauce inspired by hoisin's sweet, savory profile; this prototype is not traditional hoisin or a copy of a commercial brand.
Blue cheese dressing
Blue cheese dressing is a creamy dressing built on crumbled blue cheese mashed into buttermilk, with sour cream, mayonnaise, vinegar and seasoning, and kept cold for up to two weeks.
Beijing Sesame-Paste Shaobing
A Beijing-style yeast dough is layered with seasoned sesame paste, sealed into small buns, briefly pan-fried, seeded, and baked.
Elevated risk
Natto with frozen retail starter
This video account makes natto from soybeans using frozen retail natto as a starter and a yogurt maker. It reports one home batch but leaves the starter mass, soak-water temperature, cooling controls and storage after chilling unstated.
Ají de maracuyá
A contemporary Ecuadorian hot sauce that pairs passion fruit juice with boiled chile peppers, oil and lime.
White beans with bokkoms
Cooked white beans warm gently with a little deboned, ready-to-eat commercial bokkom flesh, garlic, lemon and parsley. This is a contemporary serving adaptation, not a documented inherited Cape dish.
High risk
Natto with a documented Bacillus subtilis starter
Steamed soybeans fermented by a named strain of Bacillus subtilis into Japan’s sticky, strongly savoury whole-bean food, bound by the thread-forming polymer the bacteria secrete.
Skordalia
A thick Greek garlic purée bound with olive oil and a starch of potato, walnut, almond or soaked bread, served with fried fish and vegetables.
Elevated risk
Rouille
A strongly flavoured Provencal garlic sauce of chilli or cayenne, saffron, olive oil and bread or egg, served on bread with fish soup and bouillabaisse.
Elevated risk
Protected solar-dried mushrooms
Protected solar-dried mushrooms are slices of wild Suillus luteus dried under a shade cover, a fitotoldo, rather than in open sun, as tested in an experimental study from Apurímac, Peru.
Melon pan
Melon pan pairs a soft Japanese yeast bun with a crisp, crosshatched cookie shell. In this ten-bun version, the bread dough is wrapped in a separate biscuit layer and baked until lightly golden.
Hoisin sauce
A thick, dark, sweet-salty Chinese condiment built on fermented soybean paste. This page gives one quick home version and records how commercial formulas differ.
Ayacucho chapla (Thermomix Peru home method)
A measured, yeast-raised Ayacucho chapla home method shared by Thermomix Peru presenter Roxanna Salaverry. It makes thin, anise-scented rounds baked at 240°C; the historic qunchu-leavened form is documented separately.
Ají de maní
A spicy peanut hot sauce from the Popayán and Cauca region of Colombia, traditionally served with pipián empanadas and tamales.
Thousand Island dressing
Thousand Island dressing is a pink, sweet-savoury dressing of mayonnaise, tomato condiment and chopped pickle relish, named for the Thousand Islands region on the St. Lawrence River, where its origin is placed.
Ají verde (Peruvian green sauce)
Ají verde is a Peruvian green sauce of coriander, chilli, onion and garlic in a mayonnaise or cheese base. It is best known through Peruvian restaurant cooking abroad.
Ají criollo
A fresh, uncooked Ecuadorian table sauce of hot pepper, cilantro, garlic and lime, served with most everyday dishes.
Ravigote sauce
A French cold sauce, in its modern sense a vinaigrette with capers, parsley, chervil, tarragon and shallot or onion, served with fish, shellfish, meat and celeriac.
Pan sobao
Puerto Rican pan sobao made with a small yeast poolish, lard or shortening, and a steam-baked crust; this batch yields two loaves.
New Mexican green chile sauce
New Mexican green chile sauce is a cooked sauce of roasted fresh green chile, onion and garlic, thickened with a little flour and a 15-minute simmer in stock.
Malooga (Yemeni home-oven variation)
This Yemeni home-oven variation uses a yeast-raised wheat dough, folds it repeatedly with semn and oil, then bakes it as large rounds.
Haitian epis
A Haitian seasoning base of fresh herbs, peppers, onion, garlic, citrus and vinegar, blended to a paste, used to marinate meat and fish and to start soups, stews, rice and beans.
Tabouna
A Tunisian round semolina bread named for the clay oven in which it is traditionally baked, recorded here through one home-oven recipe.
Roosterkoek (South African braai bread)
Roosterkoek is a small yeast-raised South African bread cooked over gentle braai coals. This enriched dough rises twice and is turned on the grid until browned and cooked through.
Pebre
Pebre is a Chilean condiment with many local versions. This partial fresh tomato version follows Chile Travel’s ingredients; vinegar is optional. Sources document picante heat and variants but no fixed proportions or precise origin.
Maharashtrian fresh coconut-garlic chutney
A fresh Maharashtrian chutney of wet coconut and garlic, ground with chilli and salt and finished with lemon; Royal Chef Sujata serves it with jhunka-bhakri.
Iraqi samoun
Iraqi diamond-shaped yeast breads topped with sesame and baked in a home oven.
Elevated risk
Smoke-dried mushrooms over a hearth
Hearth-dried mushrooms are dried on shelves above a cooking fire, so heat and smoke reach them. Tanzanian records describe the method; a Vietnamese study tested smoke-dried shiitake for fuel-dependent contaminants.
Gomashio
Toasted sesame seeds and sea salt are ground together into a coarse seasoning for rice. This small pan-roasted batch keeps most of the seed texture.
High risk
Narezushi
A documentary account of Japanese narezushi, a family of salted-fish and rice ferments. This entry preserves the East Kishu (Mie) source’s identity and regional context without providing a household preparation method.
Mushroom catsup, modern refrigerated interpretation
A modern, non-fermented mushroom catsup: mushrooms simmer with cider vinegar, shallot and spices, then become either a thin seasoning or a thicker sauce.
Elevated risk
Mustard-leaf gundruk (Brassica juncea)
Mustard leaves wilted, bruised and packed tight into an earthenware vessel to sour without salt, then sun-dried into dark tangled pieces that carry Himalayan meals through the year.
Murtabak
A Javanese-style Indonesian savoury parcel of thin rested wheat dough folded around curry-seasoned beef and egg, then cooked in an oiled skillet.
High risk
Montréal smoked meat
Montréal smoked meat is a brisket-centred Jewish deli specialty shaped by migration and Montréal's restaurant culture. This entry documents reported commercial traditions and one deli's account; it is not a home-curing method.
Mucor-type douchi
A Chinese fermented soybean condiment from Chongqing and Sichuan, made by growing Mucor-type mould on cooked beans, then salting and maturing them into dark, savoury, soft beans with a concentrated aroma.
Elevated risk
Mojo rojo
A red sauce of garlic, dried or fresh red pepper, paprika and cumin in olive oil and vinegar, served with salt-cooked potatoes across the Canary Islands.
Elevated risk
Koikuchi soy sauce
Japan's standard all-purpose soy sauce: soybeans and wheat grown over with koji mould, brined, fermented for months, pressed and usually heated into a reddish-brown, savoury liquid.
High risk
Mitihue
A documentary account of Tahitian mitihue, a fermented coconut condiment traditionally associated with freshwater prawns. It records cultural context and source-reported risks without giving a household preparation method.
5-minuterssill
A Swedish ready-to-dress herring preparation: add the classic sliced aromatics and spices to already prepared herring, then serve or chill for fuller flavour.
Mole poblano
A complex Mexican sauce from Puebla of dried chiles, nuts, seeds, spices and often chocolate, roasted, ground and simmered for a long time. Chocolate is one component, not its definition.
Miti (Fijian coconut sauce)
Miti is a fresh Fijian coconut sauce of grated coconut cream with onion, chilli, citrus and salt. It is served raw with fish and is distinct from the fermented miti of Tahiti.
Slovenian walnut potica (home adaptation)
A home adaptation of Slovenia's walnut potica specification: enriched yeast dough is rolled around a cold walnut filling, proofed in a ring mould and baked.