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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 butter-based black pepper sauce with shallot, garlic, oyster sauce, ketchup and Worcestershire, poured over thinly sliced beef cooked on a hot plate with rice, corn and green onion.
Boneless skin-on chicken thighs marinated in soy sauce, white pepper, cooking wine and five-spice powder, pan-fried skin-side down until deeply golden and rested before serving.
A large butterflied chicken breast marinated in soy sauce, garlic and ginger, coated in coarse sweet potato flour and fried, then dusted with five spice, paprika and chili powder.
Mini chicken drumsticks marinated with soy sauce, garlic, five spice and Chinese cooking wine, coated in sweet potato flour, double-fried, and dusted with a paprika and five spice seasoning.
Thinly sliced beef and onion cooked on a sizzling hot plate in butter, with rice, corn and green onion in the middle and black pepper sauce poured over at the end.
Beef short ribs braised in a blended tomato, dried chili and doubanjiang sauce until shreddable, then folded into broth-dipped corn tortillas with cheese and fried crisp.
Fresh noodles slicked with a sesame paste and peanut butter sauce sharpened with soy, rice vinegar, ginger and chile, topped with cucumber sticks and chopped peanuts.
Japanese short-grain rice cooked in dashi with chicken, shiitake mushrooms, burdock, carrot, konnyaku and aburaage, then folded together and garnished with mitsuba.
The casserole form of the Cuban tamal: ground pork cooked in sofrito with tomato sauce and red wine, mixed into ground fresh corn and masa harina, and simmered until thick. In a Cuban tamal the meat is mixed into the dough rather than used as a filling.
A baked casserole version of tamales, with ground beef seasoned with cumin and chili powder and simmered in red enchilada sauce, layered under a corn muffin batter made with whole kernel corn, egg, and Greek yogurt. Monterey Jack and sharp Cheddar go between the layers and on top.
Thin rice noodles tossed in a sweet-sour tamarind sauce with chicken, firm tofu, egg, bean sprouts and scallions, finished with ground peanuts, lime and a pinch of chili heat. The balance runs tart first, then sweet and salty. Chicken is the protein used here; pork, vegetables or extra tofu work well too.
Yoghurt-marinated chicken thighs roasted over aubergines, tomatoes and red onions, served with a coriander, mint and yoghurt dressing, lime wedges and rice or flatbreads.
This easy tandoori salmon traybake can be made with whatever seasonal vegetables you fancy (courgettes, carrots and Tenderstem broccoli all work well). Everything cooks together in one baking dish, making it a simple dinner for sharing. The marinade makes enough for 8–10 salmon fillets (or a whole side of salmon), but you only use 4 in the traybake. It’s worth doing a big batch though as you can freeze any extra marinated salmon for easy dinners in the future. Each serving provides 529 kcal, 29.5g protein, 36.6g carbohydrate (of which 5.5g sugars), 28.2g fat (of which 4.8g saturates), 5.6g fib
Main course1 hrServes 4478 kcalGluten-freeEgg-freeHigh Fiber
Skewers of tofu, red onion and green pepper in a hot-oil tandoori yoghurt marinade, roasted until charred at the edges and served with chilli-salted mango wedges.
Main course2 hrServes 2–492 kcalVegetarianEgg-freeDiabeticLow Fat / Low Cholesterol
This Indian-style tandoori cauliflower is coated in a spiced yogurt paste with garlic, ginger, and garam masala, then roasted until tender and caramelized.
Pork ribs rubbed with crushed red pepper, brown sugar, smoked paprika and black pepper, grilled and finished with a tangy whole grain mustard sauce made from their own drippings.
A fiery Japanese ramen with frozen noodles and baby bok choy in a miso and chicken broth, topped with ground pork cooked in tobanjan, hoisin and sesame oil.
Three Spanish small plates served together: prawn croquettes with paprika mayonnaise, pineapple-marinated pork ribs with mojo verde, and a fennel and anchovy gratin under manchego crumbs.
Beef sirloin cured overnight in calamansi and soy, then pan-fried until caramelized, served the tapsilog way with garlic fried rice and sunny-side eggs.
A full tapsilog plate: pineapple-marinated beef tapa boiled in its marinade then fried, garlic fried rice, and a steam-finished fried egg, with vinegar for dipping.
Sirloin marinated in vinegar and soy with two forms of garlic, seared then simmered tender, served tapsilog-style with garlic fried rice and a fried egg.
Cheap, delicious and healthy – tarka dal is the perfect comfort food supper and great for batch cooking. Serve it alone or alongside your favourite curry. For this recipe you will need a food processor or mini chopper. Each serving provides 650 kcal, 30g protein, 77g carbohydrates (of which 9g sugars), 21.5g fat (of which 2g saturates), 14g fibre and 0.7g salt.
A caramelised onion tarte tatin on thyme shortcrust, the onions simmered in butter, sugar and balsamic vinegar, then inverted and finished with fresh goat cheese and thyme.
A Savoyard bake of sliced potatoes layered with bacon lardons, shallots and garlic, deglazed with white wine and covered in cream and melting reblochon.