Browse recipes shared by the RecetteClic community — imported from TikTok, YouTube, Instagram and more.
Tender gnocchi coated in a creamy bacon and Parmesan sauce inspired by carbonara.
A comforting dish of gnocchi coated in a creamy, parsley-flecked cheese sauce, then baked au gratin.
Tender beef meatballs simmered in a tomato sauce flavored with oregano. Serve with pasta.
A hearty, creamy vegetarian curry simmered with chickpeas, coconut milk, and tomato sauce.
A soft savory tart filled with ratatouille and a fromage blanc mixture, topped with golden melted Gruyère. Serve with salad.
A soft savory tart filled with tuna, fromage blanc, and tomato, with a thin layer of mustard on a crisp pastry crust. Serve with salad.
Individual baked eggs topped with diced sausage, ketchup, and crème fraîche, then baked in the oven with a touch of grated cheese.
Eggs baked in small ramekins with a creamy mixture of ham and grated cheese.
Generous, creamy baked eggs made with chorizo, Reblochon and luscious cream, then cooked directly in mini cocottes.
A fresh, crunchy salad made with spiced chicken, rice vermicelli, cabbage, carrots, and fresh herbs, tossed with a sesame-soy dressing sweetened with maple syrup.
Crispy rösti topped with cream cheese, smoked salmon, chives, and lemon—perfect for brunch. Serve with a salad.
A creamy, lighter chicken tikka masala made with yogurt-marinated chicken, tomatoes, aromatic spices, and half-and-half. Serve with rice if desired.
Pasta coated in a silky cauliflower Alfredo sauce with Parmesan and Pecorino, served with tender pan-seared chicken. A protein-rich, lighter take on classic Alfredo sauce.
Pita wraps filled with seared steak, a creamy feta-garlic sauce, and a crisp cucumber, red onion, and jalapeño salad.
Short pasta coated in a creamy sauce made with roasted zucchini, Greek yogurt, basil, and lemon, then topped with feta and lemon zest. Serve cold or lukewarm.
A fresh, well-balanced bowl made with quinoa, roasted chicken, bell peppers, kidney beans, corn, and fresh herbs. Serve with a classic vinaigrette if desired.
Short pasta coated in a creamy sauce made with roasted zucchini, Greek yogurt, basil, and lemon, then topped with feta and lemon zest. Enjoy it cold or lukewarm.
A fresh, light Piedmontese salad made with potatoes, ham, eggs and crunchy vegetables, tossed in a creamy skyr and mustard dressing.
A fresh, satisfying bowl made with quinoa, roasted chicken, bell peppers, red kidney beans, corn, and fresh herbs. Serve with a classic vinaigrette, if desired.
A fresh, crunchy salad made with spiced chicken, rice vermicelli, cabbage, carrots and fresh herbs, dressed with a sesame sauce. Perfect for a make-ahead cold lunch.
Small, soft, savory cakes packed with protein and filled with feta, ham, and sun-dried tomatoes. They are perfect for a fresh meal or meal prep.
An Italian iced coffee, intensely cold and frothy, prepared in a shaker with cane sugar and ice cubes.
A fruity dessert served in individual glasses, with honey-sautéed peaches and a deeply golden, wonderfully crisp crumble topping. Add a few optional raspberries for a tangy touch.
A smooth dessert custard made with milk, cream, and eggs, flavored with either chocolate or vanilla, then cooked in pots. Leave to cool before refrigerating.
Creamy cheesecake bars on a buttery graham cracker crust, marbled with salted caramel for a rich sweet-and-salty finish.
A comforting baked pasta with roasted red peppers, cherry tomatoes and shallots blended into a vegetable-based sauce, finished with ricotta, Parmesan and fresh basil.
Comforting baked pasta with roasted red peppers, cherry tomatoes, and shallots blended into a vegetable-based sauce, finished with ricotta, Parmesan, and fresh basil.
A flavorful, spicy plant-based dish combining crispy tofu, crunchy vegetables, cashews, and a sweet-and-sour sauce. Serve with steamed jasmine rice.
Smooth, homogeneous crêpe batter made by gradually incorporating the milk into the flour before adding the eggs and melted butter.
Red peppers are grilled and then gently confited in olive oil with garlic and thyme, before being marinated and brightened with basil.