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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.
Skirt steak marinates briefly in cumin, olive oil and garlic, sears to medium-rare, and is sliced and served in pita pockets with wilted scallions, jalapeño and a cumin yogurt sauce.
Main course25 min4 servings58 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A single pot of beef, cabbage, bok choy, and mushrooms simmered with udon cup noodles in their own broth. A sharp soy-vinegar dipping sauce is served alongside.
Duck breasts cured for three days in salt, sugar, citrus and warm spices, sliced thin and served with goats' cheese, endive, watercress and a port-poached cherry sauce.
A pizza topped with curry-spiced chickpeas and corn, tomato and red onion over a tahini garlic sauce, finished with cilantro and more sauce for serving.
Brown lentils are simmered until tender, then combined with carrots, onion and garlic sautéed with curry powder and finished in tomato sauce with cilantro.
Fresh mussels steam open with butternut squash and kale in a curried cider broth finished with cream, served with a honey soda bread baked from scratch.
Browned sausages tucked back into a curry-flavored gravy with onion, carrot and peas — a retro favorite made tastier by building the sauce in the sausage pan.
St. Louis-style spareribs rubbed with curry powder, ginger, garlic and lime zest are baked slowly in foil, then coated with a sweet chili glaze and finished at high heat until crusted.
Extra-firm tofu is simmered in a turmeric-spiced broth, coated with curry paste and roasted, then sliced over basmati rice with the broth ladled around it and pickled red onion on top.
Lotus root rounds braised with carrot, onion, and bell pepper in a curry, soy, and sugar sauce. The slices stay pleasantly crisp while the sauce reduces around them.
Tender curry goat and jerk chicken are served with coconut rice and gungo peas for a generous sharing dish. Both meats benefit from marinating overnight, so plan ahead.
Lasagna sheets layered with a thick beef and curry-roux sauce, sweet potato rounds, and Parmesan béchamel. It bakes under foil, then finishes uncovered under a browned cheese top.
Matchstick potatoes and carrot fried until golden at the edges, then steamed briefly and tossed with curry powder. The finish is dry, fragrant, and lightly peppered.
Halibut fillets seasoned with curry, turmeric and sea salt, roasted and basted in butter and lime, served over sautéed morels, asparagus and sugar-snap peas with an aromatic infused stock.
Chewy rice cakes, fish cake, and little sausages simmered in a golden curry broth with mushrooms and onion. Garlic chips scattered at the end add crunch.
Pot rice topped with golden grilled cutlassfish and chives, rested together so the fish steams into the grains. A soy, mirin and sesame seasoning sauce is spooned over at the table.
Skinless salmon fillets are seared and finished in a coconut water caramel seasoned with fish sauce, shallot and garlic, with pickled jalapeño brine sharpening the sauce.
Main course40 min4 servings237 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
A thick bone-in rib-eye is crusted with green, pink and white peppercorns, roasted low, seared and basted in butter, then served with a Calvados cream pan sauce.
Main course2 hr2–4 servings1078 kcalGluten-freeEgg-free
Char-grilled chicken thighs marinated in spiced yogurt finish cooking in a butter-rich tomato and cream sauce scented with garam masala, fenugreek and lemon. Handmade rotis made from chapati flour are served for scooping, with steamed basmati rice on the side.
Ground beef and pork are mixed with milk-soaked bread and a chunky tomato relish, shaped into a loaf topped with bacon and more relish, and baked until firm.
AmericanMain course1 hr6 to 8 servings510 kcalDiabeticRenal
A one-pot Korean-style dish of chicken thighs marinated in red chili paste and chili powder, cooked with cabbage, carrot and udon noodles and finished with melted cheese.
Chana dal is simmered with onion, tomato, ginger and turmeric until porridge-like, finished with garam masala and a sizzling tadka of cumin seeds, mustard seeds, dried chillies and eschalot in ghee.
Black urid dal and red kidney beans are simmered until soft, mashed, then cooked with tomatoes, ginger and cream and finished with garlic chilli butter and coriander.
Brown lentils are boiled, then simmered with canned tomatoes, butter, ginger, garlic, cayenne and cumin, and finished with evaporated milk and fresh cilantro.
Fresh noodles are tossed with a sesame, chilli oil and Sichuan pepper sauce, topped with hoisin-seasoned pork mince, preserved mustard greens and choy sum.
American Chinese, Sichuan, SzechuanMains30 minServes 4202 kcalDairy-freeEgg-freeDiabetic
A chuck roast is browned, then braised in dark rum, ginger beer, beef broth, lime and Worcestershire with carrots and small yellow potatoes until it shreds.
Main course4 hr 45 min6–8 servings266 kcalDairy-freeEgg-freeDiabetic