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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.
Chicken thigh slices simmer with broccoli in a turmeric-gold coconut cream sauce scented with star anise, cinnamon and garam masala, served over rice with coriander and crispy shallots.
Golden king prawns stir-fried in a fragrant dried-shrimp and curry-leaf spice paste, served with choi sum wilted in garlic oil and topped with fried shallots.
Puff pastry squares pressed into a muffin tin and filled with chopped lobster in a cream cheese, mozzarella and Parmesan filling, baked until puffed and golden and garnished with chives or parsley.
Blanched gomchwi leaves wrap a savory filling of crumbled tofu, vegetables and brown rice seasoned with ssamjang. The rolls are earthy, nutty and made to eat in one or two bites.
The Kansai mixed style of chirashi: shiitake, burdock, kanpyo and carrot simmered in dashi and soy are folded through sushi rice, then covered with shredded egg crepe, shrimp, unagi, snow peas and salmon roe. Every topping is cooked; there is no raw fish.
A bubbling hot pot of beef small intestines and bulgogi beef with napa cabbage, shiitake, glass noodles and perilla over beef bone broth. Perilla seed powder thickens and enriches the spicy broth at the end.
Hand-rolled potato gnocchi are pan-tossed with garlic, then simmered in heavy cream melted with Gorgonzola. The sauce is rich and pungent against the pillowy dumplings.
Graham crackers covered with a boiled butter and brown sugar toffee full of chopped pecans, baked briefly and scattered with mini chocolate chips, then cooled until firm and broken apart.
A whole turkey roasted with butter, lemon slices and thyme tucked under the breast skin, its cavity filled with onion halves and herbs, then rested well before carving.
Buttermilk-marinated chicken thighs dredged in seasoned flour and cornstarch, fried and served on pretzel or brioche buns with a mayonnaise, pickle juice and hot sauce spread.
A whole spatchcocked chicken roasts in a deep casserole over sliced onion, fennel and red pepper in a tomato and white wine sauce, finished with paprika and honey.
Grilled pork sausages poked into a cheesy mashed potato topping over a baked bean, tomato and vegetable casserole flavoured with paprika, mustard and treacle.
Roasted Cajun-spiced sweet potato and lightly mashed black beans with red onion are wrapped in charred tortillas with sweetcorn, sun-dried tomatoes and coriander. A lime and maple yogurt sauce is spooned over the filling in each wrap.
Main course1 hrServes 2–41735 kcalVegetarianEgg-freeHigh Fiber
Beef stew meat browned and layered in a casserole with potatoes, carrots and peas under a flour-thickened beef broth gravy with tomato paste and thyme, then baked low and slow under foil.
Beef chuck simmered for hours in coconut milk with lemongrass, lime leaves and a full spice paste until the sauce reduces to a dark, oily glaze around meltingly tender meat, finished with tamarind and toasted coconut.
Beef mince patties bulked with blitzed green lentils, pan-fried and topped with cheddar, served in buns with gherkins, tomato, lettuce and cucumber. Vinegar-dressed red cabbage and the remaining salad are served on the side.
Main course1 hrServes 445 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A whole chicken browned in olive oil and braised in milk with lemon zest, sage, cinnamon and whole garlic cloves until tender, the curdled milk forming its own sauce.
A brined whole turkey roasted in two parts — the crown under bacon with seasoned butter under its skin, the legs roasted slowly with garlic and thyme — served with chestnut and brioche stuffing, roasted parsnips and creamed Brussels sprouts.
Thai pineapple fried rice with chicken, scrambled egg, cashews and raisins, seasoned with fish sauce and white pepper and brightened with fresh pineapple, tomato and cilantro. Sweet, salty and best made with day-old rice.
Jointed rabbit braises gently in white wine and chicken stock with onion, garlic and tomato purée, then the sauce is finished with Dijon mustard, crème fraîche and butter. Strips of Parma ham and chopped parsley go over each bowl.
A roast turkey crown with herb butter worked under the skin, served with crisp sage and pine nut stuffing and a creamy white wine gravy made with the roasting juices.
Steamed eggplant dice meet a gingery pork mince sauce built on spring onions, garlic, green chilli, mirin, dark soy sauce and keçap manis. Roasted peanuts and coriander fold in at the end, with toasted sesame seeds over the top.
A chicken, roasted cauliflower, leek and cannellini bean filling in a creamy stock sauce, covered with scrunched filo pastry and baked crisp, with griddled purple sprouting broccoli alongside.
Rounded mounds of jumbo lump crab bound lightly with mayonnaise, egg, Dijon mustard and Old Bay, brushed with melted butter and baked until lightly golden. The crab is the star, so the mixing is kept gentle and the mounds are not packed tightly.
Skin-on chicken thighs and drumsticks rubbed with paprika, thyme and onion powder bake in a flour-thickened beef stock mixture that turns into gravy in the same pan.
Carrots cut on the diagonal roast at high heat with olive oil, salt and pepper until sweet and browned, then get tossed with garlic for the final minutes and finished with parsley.