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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.
Chekderme is one of the best-known traditional dishes of the Turkmen people of Iran, especially in Golestan Province and the Turkmen Sahra region. It is traditionally made with lamb and rice, cooked together with tomatoes, tomato paste, onion, and spices. Traditionally, Chekderme is cooked in a heavy cast-iron pot called a Qazan, which is an important part of Turkmen cooking culture.
This Peruvian roast chicken is a classic recipe made with chicken pieces marinated in beer and lime juice, and served with an authentic aji verde sauce. Best of all, it's completely doable on a weeknight.
Peruvian Chicken is a Peruvian dinners built around chicken. It takes 8 hrs 40 min in total and serves 6. It pairs well with roasted potatoes and rice pilaf.
This Peruvian chicken is a whole chicken marinated in a zesty variety of herbs and spices, then roasted to golden brown perfection. Serve your chicken with a creamy green sauce on the side, and watch the rave reviews come in!
Chicken thighs or breasts baked in cumin, smoked paprika and jalapeño at high heat, served with a blended cilantro, yogurt and lime green sauce and chunks of mango and avocado.
A Peruvian stir-fry of seared sirloin strips with red onion, tomato and aji amarillo sauce, folded with French fries and cilantro and served with white rice and aji verde.
Meet Peshk i Freskët, Albania's celebration of the sea on a plate. This wonderfully simple dish lets fresh whole fish shine, dressed with nothing more than garlic, lemon, fragrant herbs and a generous drizzle of olive oil. Rooted in the country's sun-drenched coastline, it is Mediterranean cooking at its most honest, light, aromatic and ready in under an hour. Bring a taste of the Albanian Riviera straight to your own kitchen.
Bring the flavours of the Albanian coast to your table with Peshk i Pjekur, a simple yet stunning dish of whole grilled fish dressed in fresh herbs and zesty lemon. Rooted in the seaside villages where the day's catch is cooked over open flames, it captures the sunny, Mediterranean spirit of Albanian cooking. Light, aromatic and beautifully unfussy, it makes an easy weeknight supper and an equally impressive centrepiece for guests.
Bring a taste of the Adriatic coast to your kitchen with Peshk me Domate, a bright and simple Albanian fish dish that lets fresh ingredients do the talking. Tender fillets gently simmer in a sauce of ripe tomatoes, garlic and fragrant Mediterranean herbs, filling the kitchen with the kind of aroma you would expect from a seaside taverna. It is easy enough for a weeknight supper yet elegant enough for guests, and every forkful carries a little piece of Albanian culture straight to your table.
Tender fillets are baked with plenty of fresh garlic, a generous drizzle of olive oil and a squeeze of lemon, then finished with parsley for a bright, aromatic lift. It is simple, wholesome food that celebrates fresh produce and lets a handful of good ingredients do all the work.
Tender fish meets a fragrant tomato sauce loosened with garlic, onion and good olive oil, then finished with a scattering of fresh herbs. It is light enough for a relaxed weeknight supper yet elegant enough for a special occasion, marrying easygoing Mediterranean flavours with warm Albanian hospitality. Bring a taste of the Adriatic straight to your own kitchen.
Pesto-seasoned chicken breasts baked over cherry tomatoes and garlic, sliced and served on angel hair pasta tossed with the smashed tomatoes, butter, basil and lemon.
Tortiglioni and seasoned chicken folded through a pesto cream sauce with shallots, roasted red tomatoes and spinach, then broiled under mozzarella and Parmigiano-Reggiano.
Ground meat cooked in sesame oil with garlic, ginger, and onion, simmered in hoisin, soy sauce, and honey with water chestnuts, and spooned into butter lettuce leaves.
Seared ribeye, peppers, onion and mushrooms are layered with provolone and mayonnaise on French bread and baked until the cheese melts and the top browns. Sliced thick, it feeds a crowd like a cheesesteak.
AmericanDinner, Main Course25 minServes 12162 kcalEgg-freeDiabeticLow-SodiumRenal
A baked casserole of ground beef, green pepper, and onion bound with cream cheese and topped with provolone and cheddar. It captures the filling of a cheesesteak sandwich in a spoonable dish.
Hawaiian roll sliders filled with skillet-cooked sliced steak, green pepper, onion, and provolone, finished with a butter and Worcestershire glaze. The source method stops before assembly and baking, so those steps are written without an invented bake time.
A ground beef meatloaf mixed with sautéed onion, pepper, mushrooms, and garlic, layered around thick slices of mozzarella and topped with more cheese. The filling mirrors the vegetables and cheese of a cheesesteak sandwich.
Bell peppers filled with shaved beef or ribeye cooked with caramelized onion and mushrooms, topped with provolone or mozzarella and baked until tender.
Piadina Romagnola (Romagna-style flat bread) is the queen of Italian street food: a simple and authentic recipe which can be stuffed with both sweet and savory fillings!
Main Courses34 minServes 6485 kcalDairy-freeEgg-free
You will find pica pollo (the popular Dominican fried chicken) in every small town, city, and barrio. It's the meal of choice after a night of partying.
Puerto Rican Picadillo Recipe - fragrant, flavorful ground beef stew with olives and raisins. Makes an easy and no-fuss lazy weeknight meal or for parties served as stuffing for bell peppers, tacos, burritos, enchiladas, and empanadas. Easy and very versatile dish ready in just 20 minutes!
Thin-sliced red onions covered in a hot vinegar brine with sugar and salt, then chilled until tangy and crisp. The onions are used as a topping and are best after a full day in the brine.
Turkish pide from a yeasted dough rolled into long ovals, topped with kasar cheese and a choice of spinach, sujuk or spiced lamb filling, and baked until the crust is golden.
