MoodDish Top 5 Recipes of the Month (August 2026)

Peel and finely dice 1 kg of yellow onions. Place them in a large bowl.

In a saucepan or large pot, melt 50 g of butter over medium heat. Add the 1 kg finely diced onions and cook gently for 30 to 40 minutes, stirring occasionally, until deeply caramelized and tender. Watch carefully to avoid burning.

Sprinkle the caramelized onions with 2 tablespoons of flour and stir well. Cook for 1 minute. Deglaze with 15 cl of dry white wine, scraping the bottom of the pot to release the fond.

Pour in 1.5 liters of hot beef broth. Bring to a simmer, then reduce the heat and let it cook covered for 20 minutes. Season with 1 teaspoon of salt and ½ teaspoon of black pepper.

While the soup simmers, lightly toast 4 slices of country bread. Rub each slice with half of a minced garlic clove.

Divide the hot soup into 4 oven-safe bowls. Place a garlic-infused bread slice in each bowl. Generously cover with 150 g of shredded Gruyère.

Place the bowls under the broiler of a preheated oven at 200°C (broil setting) for 5 to 10 minutes until the cheese is melted, golden, and bubbling.

In a large bowl, dissolve the fresh bread yeast in 250 ml of warm water. Add 500 g of Type 00 wheat flour, 2 tablespoons of extra virgin olive oil, and 1 teaspoon of fine sea salt. First mix with a spoon, then knead by hand on a lightly floured surface for about 10 minutes until the dough is smooth and elastic.

Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for at least 1 hour, until it has doubled in size.

While the dough rises, prepare the sauce. In a bowl, pour 400 g of crushed tomatoes. Optionally, add a pinch of dried oregano and grate a clove of garlic over the sides to release its juice, then remove the clove. Season lightly and drizzle with a little extra virgin olive oil. Mix well.

Drain and slice the buffalo mozzarella into strips or cubes. Gently wash and dry the fresh basil leaves.

Preheat your oven to the highest possible temperature (ideally 250°C or higher), with a pizza stone if you have one.

Deflate the risen dough by pressing gently. Divide it into 4 equal portions. On a floured surface, roll or hand-stretch each portion into a thin, round base. Spread tomato sauce evenly over each base, leaving a small border. Top with mozzarella and a few fresh basil leaves.

Bake the pizzas on the hot pizza stone or baking sheet. Bake for 10–15 minutes until the crust is golden and crispy, and the mozzarella is melted and lightly browned.

Remove the pizzas from the oven, top with additional fresh basil and a drizzle of extra virgin olive oil, and serve immediately.

Cut the 500 g chicken breast into 2 cm slices. Season with 1 pinch of salt and 1 pinch of white pepper. Dredge successively in 100 g of all-purpose flour, then in 2 beaten eggs, and finally in 150 g of breadcrumbs, ensuring each piece is well coated.

In a large skillet or wok, heat 500 ml of sunflower oil over medium-high heat. Sear the breaded chicken pieces for about 5–7 minutes, turning frequently, until golden and crispy. Drain on paper towels.

While the chicken cooks, finely dice 1 onion and cut 1 green bell pepper into chunks. Chop 200 g of pineapple into pieces. In a bowl, mix 6 tbsp of rice vinegar, 4 tbsp of sugar, 4 tbsp of ketchup, 2 tbsp of soy sauce, and 100 ml of water.

In another skillet, sauté the diced onion and pepper chunks in a drizzle of oil for 3 minutes. Add the pineapple pieces and cook for 2 more minutes. Pour in the sweet-and-sour sauce mixture and bring to a gentle simmer. Let it thicken slightly for 2 minutes.

Add the crispy chicken pieces to the skillet with the sweet-and-sour sauce. Gently toss to coat evenly. Serve immediately.

In a saucepan, combine 400 g of pork tenderloin, 100 ml of soy sauce, 50 ml of mirin, 1 tablespoon of sugar, 2 cm of grated fresh ginger, 2 minced garlic cloves, and 50 ml of cooking sake (if using). Add just enough water to cover the pork. Bring to a boil, then reduce heat, cover, and simmer gently for 45 minutes, or until the pork is very tender. Let it cool in its own broth before slicing.

In a large pot, sauté 500 g of chicken bones and 1 whole onion, quartered, in 1 tablespoon of vegetable oil until lightly browned. Add 2 liters of water and bring to a boil. Skim off any impurities. Simmer gently for at least 1 hour. Strain the broth. In a bowl, dissolve 150 g of miso paste in a ladle of hot broth. Mix it into the remaining broth. Season lightly with salt and white pepper. Keep warm.

Bring a small pot of water to a boil. Gently place 4 eggs into the boiling water and cook for 6–7 minutes for a soft yolk. Immediately transfer them to ice water to cool, then peel.

Slice the 2 green onions into thin rings. Wash and cut the 4 bok choy either into halves or quarters, depending on size. Slice the 4 soft-boiled eggs in half.

Bring a large pot of unsalted water to a boil. Cook 400 g of fresh ramen noodles according to the package instructions (usually 2–3 minutes). Drain well.

Divide the drained ramen noodles among 4 large bowls. Pour the warm miso broth over the noodles. Arrange the sliced braised pork, soft-boiled egg halves, bok choy pieces, and green onion rings on top. Serve immediately.

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 finely diced onion and cook until translucent, about 5 minutes. Add 2 minced garlic cloves and cook 1 more minute until fragrant.

Add 500 g of ground beef to the skillet. Break it up with a spoon and cook until it’s well browned and no longer pink, about 8–10 minutes. Drain any excess fat.

Mix in 400 g of diced tomatoes, 1 teaspoon of ground cayenne pepper, 1 teaspoon of ground cumin, 1 pinch of salt, and 1 pinch of black pepper. Stir well. Let it simmer gently on low heat for 10 minutes, stirring occasionally, to let the flavors meld.

While the filling simmers, reheat 8 corn tortillas according to the package instructions (usually in the microwave or dry skillet). Peel and cut 2 avocados into cubes.

Fill each warmed tortilla with a generous portion of the beef mixture. Top with avocado cubes.