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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.
A pound cake in the quatre-quarts tradition — equal weights of eggs, sugar, butter and flour — lightened with beaten egg whites and perfumed with vanilla, citrus zest and fiori di Sicilia extract, baked in a loaf pan.
Fish cake and chives stir-fried in a gochujang sauce until it reduces to a glaze, served over rice. The chives go in last so they stay green and only just wilt.
Cold somen noodles and fish cake strips tossed in a sweet, tangy gochujang sauce that is made first and rested. Perilla leaf strips over the top add their distinctive herbal aroma.
A meatless curry built on fish cakes, potato, carrot, and onion simmered in kelp broth. Honey stirred in with the onion helps it caramelize, and tuna fish sauce gives the curry powder real depth.
A kimchi stew that swaps the usual pork for fish cake, simmered with tofu in anchovy-kelp broth. Stir-frying the kimchi in sesame oil first deepens its flavor before the broth goes in.
Layered Chinese pancakes made from a hot-water dough and a hot scallion oil paste with Sichuan pepper, coiled, rolled thin and pan-fried until flaky and golden.
Parisian flan: a deep puff pastry shell blind-baked in a springform pan and filled with a thick vanilla custard made from infused milk, egg yolks and cornflour, chilled until it slices cleanly but stays soft and creamy inside.
Blended pancakes made from rolled oats and ripe bananas, with no flour, oil, or refined sugar in the batter. Cinnamon, vanilla, and honey round out the banana flavour, and the batter cooks in a nonstick pan in minutes.
A dense flourless chocolate cake of melted semi-sweet chocolate and butter with sugar, espresso powder and cocoa, baked with a pan of steam in the oven, cooled and served with a mocha whipped cream.
A rich, dense flourless chocolate cake of bittersweet chocolate and butter whisked with sugar, eggs and cocoa, baked in a parchment-lined 8-inch pan until a thin crust forms on top, and dusted with more cocoa.
Dessert45 minMakes one 8-inch cake (12-16 servings)110 kcalVegetarianGluten-freeDiabeticLow-SodiumRenal
A dense flourless dark chocolate cake scented with orange blossom water, served chilled with orange blossom whipped cream and a strawberry Champagne sauce.
AmericanDessertOne 9 in/23 cm cake427 kcalGluten-freeDiabeticLow-SodiumRenal
Individual flourless chocolate cakes of melted dark chocolate and butter with eggs, sugar and cacao, baked in ramekins and served with vanilla ice cream and shaved chocolate.
A flourless banana and almond butter skillet cake blended with cocoa and maple syrup, baked just until the center stays fudgy and spread with almond butter to finish.
Delicate flower cakes of sweet white bean paste shade from color to white in a soft gradient. A walnut bean paste center and a coat of coconut powder finish each piece.
Exceptionally tall pancakes whose lift comes from bicarbonate of soda activated by tangy kefir plus separately whisked egg whites folded through the batter.
AmericanBrunch1 hrMakes about 12 pancakes8 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
This easy American pancake recipe makes really light and fluffy pancakes that are great for a special breakfast. Each serving provides 256 kcal, 7g protein, 35g carbohydrates (of which 9g sugars), 9.5g fat (of which 5.5g saturates), 1.5g fibre and 1.2g salt.
American breakfast pancakes made from a baking powder batter with melted butter and vanilla, folded with fresh blueberries and cooked on a griddle until golden.
Carrot cake bars built on a banana bread mix with grated carrots, raisins and cinnamon, frosted and finished with shredded coconut, then cut into twelve bars.
An exceptionally light, tall vanilla chiffon cake with lemon zest, its airy crumb coming from a large volume of firmly whipped egg whites folded through the yolk batter.
These golden-brown buttermilk pancakes are big enough to fill the plate and get their impressive lift from a splash of seltzer—perfect for weekend breakfasts.
A five-ingredient pancake batter of eggs, milk, butter, self-rising flour, and sugar. The self-rising flour gives the pancakes their lift, and each cooks in about 2 minutes per side.
Thick, soft ricotta pancakes whisked from ricotta, eggs, milk and flour with a touch of vinegar, cooked slowly in a buttered pan until golden on both sides, and served with sugar-macerated strawberries and maple syrup.
A tortilla is cooked onto beaten egg, slit once, then layered in quadrants with ham, cheese, lettuce, tomato and a mustard mayonnaise sauce before folding. Each fold traps a different filling in its own layer.
A four-layer dog-friendly carrot and peanut butter cake frosted with whipped potato and yogurt, finished with a blue drip frosting and party decorations.
A red, white and blue layer cake of two red velvet layers and a lemon white layer under lemon cream cheese frosting, crowned with strawberries, blueberries and blackberries.
A Portuguese francesinha built from toasted bread layered with roasted ham, sliced sirloin steak and linguiça sausages, blanketed with cheese, grilled until bubbling and flooded with a spicy lager, passata and piri-piri sauce.
A classic frangipane tart — jam under almond filling in a crisp shell, blanched almonds in circles on top — with a proper vanilla custard poured alongside. Raspberry jam is the traditional choice.
FrenchCakes and baking2 hrServes 10-12667 kcalVegetarianHigh FiberRenal
A baked sweet tart shell filled with a smooth lemon curd of zest, juice, sugar, butter and eggs, baked just five minutes so it sets into neat, creamy slices. The flavour is bright and lemony without tipping into harsh sourness.
A puff pastry tart spread with Dijon mustard, covered with a thick layer of caramelised onions stirred with Gruyère, and baked again until the cheese melts. Chopped chives finish squares that carry the flavour of French onion soup in pastry form.
A simple yogurt and oil loaf rubbed with orange zest sugar, soaked while warm with a Grand Marnier and orange syrup, and glazed with strained apricot jam and rum.