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Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Chewy glutinous rice dumplings filled with a smooth black sesame, peanut and honey paste, poached until translucent and served in a warm ginger and pandan syrup.
Purple beans blanched for under a minute until vivid and crisp-tender, served with a warm ginger, soy sauce and Shaoxing wine dressing poured over the top.
Broccoli florets stir-cooked with garlic and finished in a soy, sesame and maple sauce thickened with arrowroot, with optional chili crunch and sesame seeds.
Wonton wrappers filled with shredded chicken, cream cheese, buffalo sauce, ranch dressing and two cheeses with green onions, pinched closed and fried until crisp.
Chicken thigh pieces marinated, dusted in cornflour and fried twice in a cold soda-water batter so the coating stays crisp, then tossed in a honey and glucose sauce. Puffed vermicelli noodles, sesame seeds and green onions finish the dish.
A single-serving wok noodle dish: sliced chicken breast, Tenderstem broccoli and cashews cook fast in sesame oil, then straight-to-wok noodles join a soy, oyster sauce and fish sauce glaze.
Firm tofu deep-fried until its skin browns, then simmered in a strained Chaozhou braising broth of soy, wines, sugar and whole spices. The slices rest in the broth and are served at room temperature with a little broth poured over.
Chicken thighs marinated in hoisin, oyster sauce, five spice and fermented bean curd, roasted on a rack and basted with a honey and maltose glaze until sweet, sticky and caramelised at the edges.
Pork shoulder marinated in hoisin, soy, honey and five-spice, then roasted or barbecued until charred and caramelised at the edges and sliced into its pan sauce.
Pork neck or shoulder marinates in honey, hoisin, soy sauces and five spice, then roasts on a rack with repeated bastes of honeyed marinade until the edges caramelise and turn sticky.
Wedges of hispi cabbage charred in a smoking cast iron pan, dressed with a thick mustard vinaigrette and black bean sauce and piled with a crunchy homemade XO-style seasoning.
Egg roll wrappers wrapped around thinly sliced ribeye sautéed with onion and bell peppers and two cheeses, sealed with egg wash and fried until golden.
Wontons filled with ground chicken, bean thread noodles, cabbage, scallions and cilantro, seasoned with soy sauce, Shaoxing wine and white pepper, simmered until they float.
Jasmine rice cooked in a claypot with marinated chicken, rehydrated shiitake mushrooms and Chinese sausage under chicken stock, finished with blanched spinach, sweet soy sauce and hot ginger oil.
Hand-rolled dumplings filled with chicken, shiitake mushrooms and shallots, steamed then crisped in a pan and served with chilli oil and spring onions.
Crisp pan-fried chow mein noodles topped with marinated chicken, bok choy, mushrooms, onion and carrot in a thickened chicken stock and oyster sauce gravy.
A chicken broth soup with marinated chicken strips, corn and ribbons of beaten egg, seasoned with white pepper and finished with scallions and sesame oil.
A quick one-pan fried rice with soft stir-fried egg, spring onions, peas and shredded roast chicken, finished with sesame oil and dark soy sauce. A generous portion for one.
A homemade Chinese chili oil: Sichuan chile flakes, five-spice, sesame seeds and aromatics bloomed in hot oil until fragrant, ready for drizzling over noodles and stir-fries.
Knife-cut noodles tossed in a sauce of neutral oil heated and poured over Szechuan chili flakes, garlic, ginger and green onions, with sesame oil, black vinegar and soy sauce.
Baby potatoes boiled in salted water, smashed flat on a chili oil-coated baking sheet, seasoned with garlic powder, white pepper and five spice, and roasted until crisp.
Crisp fried wonton cups filled with white and brown crab meat dressed in a Singapore-style chilli sauce, served with mashed avocado, crispy shallots, coriander and red chilli.
A speedy weeknight pork noodle bowl inspired by the much-loved flat noodle dish you find in Malaysia's capital, Kuala Lumpur. Packed with savoury, umami flavours and topped with a jammy egg and crunchy veggies it's a winner for a week night dinner.
Pepper-crusted tofu fried crisp with cashew nuts, tossed in a reduced vinegar, sugar and soy chilli sauce with carrots and ginger. Egg-fried rice with spring onions and coriander carries the fiery tofu.
Beef short rib cubes braised for up to two hours with potato and carrot in a doubanjiang, soy and five spice sauce with bay, cinnamon and whole chilies.
A rich, oily homemade black bean sauce: fermented black beans simmered with chiles, onion, Shaoxing wine, soy, garlic and ginger until the onion melts into the sauce.