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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 puff pastry tart baked twice with a Comté, Parmesan and crème fraîche filling, topped with a warm salad of shaved Brussels sprouts and fennel in a pancetta and honey dressing.
Curry-marinated chicken thighs are fried in a semolina crust and layered into bread with chilli mayonnaise, pickled raisins, mango and cucumber. Toasted almonds and coriander leaves add crunch to the celebratory sandwich filling.
Leftover roast turkey folded through a curried creme fraiche, apricot and almond filling, sandwiched with salad leaves. A classic British sandwich and the best use for leftover turkey.
Cotechino (pork sausage) in a pasty crust is a festive second course, an appetizing way to serve cotechino (pork sausage) with lentils for a New Year's feast!
Cottage cheese, eggs and flour mix into a thick pancake batter that fries in canola oil until golden on both sides. The cheese melts inside the pancakes as they cook, leaving them soft in the middle.
With a citrussy tender sponge, creamy pistachio icing and a crunchy praline topping, this is an absolute showstopper of a cake. It’s a fun and delicious way to use up courgettes, too.
Cakes and baking1 hr 30 minServes 10459 kcalVegetarianDiabetic
A crab and leek tart in a plain and wholemeal pastry case: leeks under brown crab meat folded into crème fraîche and eggs, dotted with white crab meat and grated cheddar, baked until just set with a slight wobble.
Lump crabmeat patties with panko and tender herbs are dredged in Old Bay flour and fried golden, then built into toasted brioche buns with a quick vinegar slaw and a dill pickle Old Bay mayonnaise. The sandwiches come together in about thirty-five minutes.
Main course35 min4 servings62 kcalDairy-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Savoury scones with brown crab meat and gruyère baked into the dough, split and buttered, then piled with a fresh white crab, cucumber and apple topping.
Shredded crab sticks in wasabi mayonnaise layered with cheese, red cabbage, and romaine between mustard-spread bread. The wasabi gives the creamy filling a gentle heat.
A crisp shortcrust case holds sweet crab folded through a nutmeg custard with spring onions and Parmesan. A chunky avocado guacamole with lime, tomato and coriander is spooned beside each slice.
A creamy no-bake fluff of chopped cranberries, pineapple and walnuts folded into sweetened whipped cream cheese with mini marshmallows. It needs a long chill to set into a scoopable salad.
AmericanDessert, Side Dish4 hr 10 minServes 8708 kcalVegetarianGluten-freeEgg-freeRenal
A tender orange-scented white cake studded with tart cranberries, layered and frosted with silky white chocolate buttercream and finished with sugared cranberries.
A tall baked cheesecake with orange zest in the filling and a ribbon of pureed cranberry sauce swirled through and over the top, on a graham cracker crust. It bakes in a water bath and cools slowly for a crack-free finish.
Cream Cheese Pound Cake – a tender, moist and rich cream cheese pound cake with a hint of nutmeg glazed with mint-lime for overall satisfaction. Tasty and easy cake that is a must-served on your table every now and then.
Cream cheese, milk, and starch cooked into a soft, chewy rice-cake-style confection, chilled in a round mold. Honey and soybean powder are sprinkled over it to serve.
Tender cream scones, frozen briefly before baking, split and filled with vanilla-tossed grilled nectarines and a generous spooning of goat cheese sabayon.
Savoury vegetarian pancakes are great for brunch or lunch as they are super-cheap and easy to make. Bring a taste of Northern France to your kitchen with this marvellous mushroom pancake recipe! Each serving provides 512 kcal, 25g protein, 43g carbohydrates (of which 12g sugars), 26g fat (of which 14g saturates), 4g fibre and 1.7g salt.
A baked cheesecake on a Lotus biscuit base, its batter enriched with melted vanilla ice cream. A torched sugar crust gives it the crackle of crème brûlée.
Salt-cured duck legs confit-cooked in duck fat with aromatics, crisped and shredded into rice flour pancakes with a sieved plum sauce, cucumber, mooli and spring onions.
Flaky pancakes made with a hot-oil flour roux folded into the dough, pan-fried until puffed, then filled through a hole with beaten egg, salt and green onion.
Golden panko-crusted cod or halibut fillets tucked into brioche buns with shredded lettuce, sliced tomato, and a smoky chipotle lime tartar sauce brightened with pickles, cilantro, and scallions.
A crisp-edged pancake made from Korean pancake mix and cold sparkling water with green onion and red chili in the batter, topped with shrimp and calamari and served with a soy, rice vinegar and sesame dipping sauce.
Chewy Korean rice cakes are fried until crisp at the edges and layered over arugula with seared halloumi and jammy eggs. A gochujang brown butter sauce is spooned over everything at the end.
Tuna and cannellini beans are mashed with breadcrumbs, dill and lemon into patties that fry crisp in olive oil, served over iceberg wedges with a buttermilk and green olive dressing.