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practically perfect recipes from Francois

Rib of Veal and Morilles
Mackerels the Roman way
Sole meunière
Beef filet and wine sauce
Pineapple Victoria
Haddock carpaccio with red pepper corns (from Martine)
Sardines in olive oil
Squid Mah-Jong, Fennel and Pasta
Poached turbot with hollandaise sauce
Marinated mackerel fillets ("shime saba")
Skate and celeriac
Cod steak with beer sauce
Pan-fried pollock and fried parsley
Duckling, olives and turnips
Fried eggs and rillettes
Hake and asparagus
Pollock and Bramley apples
Turbot with mustard sauce
Moist and crispy pan-fried chicken breast
Brill, mushrooms and shalott/vinegar sauce
Pan-roasted haddock fillet
Flank steak and shallots
Leg of young lamb
Skate, leeks and pink sauce
Sirloin on bone with béarnaise sauce
Sauteed scallops and fried aubergines
Turbot and wasabi sauce
Sirloin and marrow
crab ravioli, squid strips and samphire
Roast chicken
Grilled sardines
Mackerel in mustard
Jumbo prawns in wanton pastry
Shrimp tempura
Gratin dauphinois
Roasted potato peels
Duck egg "sur le plat"
Eggs "sur le plat"
Plaice fillet "meunière"
Scallops "meunière"
Squid sashimi lightly grilled
Roasted duck and peaches
Monkfish armoricaine
Lobster fricassée and potatoes
Monkfish liver on toasts

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