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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.
This Fijian-style chicken curry is a deeply aromatic, slow-simmered dish built on toasted whole spices, curry leaves, and bone-in chicken. Mustard, fenugreek, and cumin seeds crackle in oil before being layered with onions, garlic, ginger, chiles, and warm spices for a richly spiced base. Simmered with potatoes until tender and finished with lemon and fresh cilantro, this comforting curry delivers bold flavor, a fragrant broth, and a satisfying balance of heat and warmth, perfectly served over steamed rice.
Bone-in chicken and potatoes simmered in a broth built on crackled mustard, fenugreek and cumin seeds, curry leaves and warm ground spices, brightened at the end with lemon and cilantro.
Pancetta-wrapped beef medallions are seared in butter and olive oil, then finished with a strained balsamic sauce spiced with juniper, cloves and cinnamon.
Main Courses15 minServes 4415 kcalGluten-freeEgg-freeDiabeticRenal
White fish portions dredged in flour, dipped in a beer batter seasoned with paprika, Old Bay and chili powder and fried until golden, served on potato buns with melted cheese and a mayo, pickle, caper and dill sauce.
A packaged ginseng chicken soup becomes the broth for ramyeon loaded with whole abalone and octopus. It is a generous, restorative noodle pot made to honor someone at the table.
Filipino spaghetti in a savory-sweet sauce of ground pork, sliced beef hot dogs, marinara and banana ketchup, tossed with the pasta and topped with grated Edam and Parmesan.
Main course30 min6–8 servings58 kcalEgg-freeDiabeticLow Fat / Low Cholesterol
A ramen bowl of miso and beef broth with egg noodles, seared fillet steak, shiitake and oyster mushrooms, cavolo nero, carrot and baby corn, crowned with a soy-cured egg yolk.
Fillet steak seared and roasted, then basted with Madeira, thyme and beef jus and rested, served sliced over Gruyère and cheddar cauliflower cheese with wilted chard and chives.
Main course2 hrServes 2123 kcalEgg-freeDiabeticLow-SodiumRenal
Seared beef fillet tails brushed with Dijon mustard and roasted to pink, served with a tarragon béarnaise and a rocket, broccoli and Parmesan salad under balsamic glaze.
Ground beef seared in a hot pan with garlic and chilli flakes, then cooked down in a sweet-hot sauce of sriracha, soy sauce, rice vinegar and brown sugar until caramelised, and served over rice with crunchy vegetables.
Tamari-roasted tofu cubes, crisp at the edges, stir-fried with carrots, peas, spring onions, garlic and ginger through cooked jasmine rice, and coated in a chilli crisp, lime and tamari dressing.
Dover sole fillets sandwiched around a prawn and lobster mousse, beer-battered and fried, served with a pressed layered potato chip, fried capers and lemon and lobster mayonnaises.
Chunks of cod in a Parmesan, ground almond and paprika crumb, baked on the same tray as parboiled potato wedges, and served with peas and lemon wedges.
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.
White fish strips in a mayonnaise and egg batter, pressed into panko breadcrumbs that are toasted golden before the fish is even coated, then baked until crisp and served with lemon and tartare sauce.
Meet Pescado en Salsa Criolla, a bright and comforting classic from El Salvador that puts the country's love of fresh seafood centre stage. Tender fish fillets are gently simmered in a fragrant tomato-based Creole sauce studded with onions, peppers and warm spices. It is the kind of dish that tastes of sunshine and the coast, yet comes together easily in a single pan. Serve it with rice or warm tortillas and bring a taste of Central America to your table.
Tender fillets are gently pan-fried and bathed in a fragrant garlic sauce, brightened at the last moment with a squeeze of fresh lime. With just a handful of ingredients and a wonderfully simple method, it brings the tropical and Mediterranean influences of Central America straight to your table. It is the kind of quietly impressive dish that suits both a relaxed supper and a special occasion.
Golden fish balls scented with fennel seed and parsley, finished in a mustard and crème fraîche sauce with capers, served family-style with vermicelli rice tossed through fresh herbs.
Flour-dusted white fish and smashed baby potatoes crisped together in one pan, with green beans braised in wine and a lemon, butter and caper pan sauce.
A molded dome of fried rice seasoned boldly with anchovy fish sauce and sugar, layered with egg scramble and shrimp. Minced shrimp runs through the rice while two whole shrimp crown the top.
An Old Bay-style spice blend of celery salt, smoked paprika, mustard powder, mace, allspice, clove, ginger, cayenne and cardamom, rubbed over fish fillets that are pan-fried in butter and finished with foaming butter drizzled over.
Prepare an authentic Honduran fish stew, a traditional recipe full of flavor that will transport you straight to the shores of this beautiful Central American country.
The Fish Suckling is a traditional dish from Paraguayan cuisine, prepared with fish, potatoes, and a variety of vegetables in a flavorful sauce. A blend of flavors that will delight your palate.
White fish fillets marinated in lime, chipotle, jalapeño, garlic and coriander, seared until golden and flaked into warmed tortillas with lightly pickled red cabbage and a sour cream and sriracha pink sauce.
Pan-fried flour-dusted fish fillets over charred eggplant slices, topped with a fresh tomato, chili and basil salsa whose juices form the sauce, with toasted sourdough on the side.
Pan-fried white fish fillets kept warm while a French white wine and cream sauce is reduced in the same pan and finished with cold butter whisked in cube by cube until glossy, then spooned over the fish with parsley.
Thin, deeply browned 80/20 beef patties with melted American cheese on butter-toasted sesame buns, piled with long-cooked caramelized onions. Wrapping each burger in foil for a few minutes steams the bun around the hot patties.
AmericanMain course30 minMakes 2 double burgers or 4 single burgers573 kcalGluten-freeEgg-freeDiabeticRenal
Five freezer-ready marinades for salmon filets — teriyaki, Greek lemon and herb, maple mustard, chipotle adobo, and hot honey harissa — each batch sized for two filets.
