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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 seasoned with garlic powder and paprika, seared, and then simmered in a creamy onion gravy with long-grain rice cooking in the same skillet. The dish rests briefly so the gravy thickens and clings to the rice and chicken.
Ground beef patties mixed with breadcrumbs, milk, egg, and Worcestershire sauce, browned and then simmered in an onion and mushroom beef broth sauce thickened with cornstarch. They are served hot with the sauce spooned over and parsley on top.
Bone-in pork chops rubbed with Cajun seasoning, seared, and simmered in a flour-thickened chicken stock gravy with onion, green bell pepper, celery, garlic and smoked paprika. The chops are garnished with fresh parsley and served over cooked white rice.
Flour-dredged bone-in pork chops seared golden and then simmered, covered, in a creamy chicken broth gravy with onion, garlic, thyme, and paprika. They are served smothered in the gravy with parsley on top.
Thick-cut bone-in pork chops seared and simmered with caramelized onions in a red eye gravy of strong black coffee, chicken broth, brown sugar and Worcestershire sauce.
Pork fingers seasoned with Cajun spices and a splash of hot sauce, seared and then smothered low and slow with onion, bell pepper and celery until fork-tender in their own gravy.
A no-bake bowl of popped popcorn and marshmallows coated in melted white chocolate and scattered with crushed peppermint candies and red and green sprinkles. Once the chocolate sets, the mixture is broken apart and fluffed.
Finely crumbled ground chicken simmered in sake, mirin, sugar and soy until glossy, served over rice beside soft scrambled egg with a line of green peas between the two.
Cubes of silken tofu simmered with shimeji mushrooms and mixed vegetables in a lightly thickened stock, finished with ribbons of egg stirred through the sauce.
Tilapia fillets coated in turmeric, paprika, cumin and coriander and fried crisp, served over onions and chillies cooked slowly in mustard-seed oil until sweet and caramelised.
Main course1 hrServes 3329 kcalGluten-freeDairy-freeEgg-freeDiabetic
A classic French fish dish made with delicate sole fillets gently poached in cider and fish stock. The rich, creamy sauce is finished with brown shrimps, mussels and lemon. Serve with wilted spinach for a special dinner.
Lamb chops marinated in garlic, herbs, Turkish grill mix and kiwi, served with layered basmati rice steamed over a spiced tomato base with fried onions and sultanas, and banana on the side.
A traditional Maltese hearty comforting soup made with fresh vegetables. In the soppa tal-armla it is customary to add eggs and the popular Maltese cheese ġbejna at the end.
Haiti's salted cod stew: the fish is boiled again and again to tame its salt, then simmered in a tomato sauce with Haitian seasonings, herbs, habanero and lemon. Serve with boiled plantains or white rice.
HaitianDinner, Main Course1 hrServes 61096 kcalGluten-freeDairy-freeEgg-freeDiabetic
A velvety Haitian black bean sauce: dried beans simmered until tender, partly pureed, then enriched with coconut milk, scallion, garlic, herbs and a clove-studded Scotch bonnet. Ladled over white rice or mayi moulen.
HaitianSauce, Dinner, Side Dish2 hrVegetarianGluten-freeEgg-freeHigh Fiber
Haiti's independence-day soup: beef marinated in epis and simmered with pureed calabaza squash, root vegetables, cabbage and a little pasta. It is eaten on January 1 to celebrate Haitian independence and sits on UNESCO's Intangible Cultural Heritage list.
HaitianSoup, Main Course, Dinner3 hr 45 minServes 10799 kcalEgg-freeHigh Fiber
Tart sour cherries thickened with tapioca and cornstarch under a flaky butter-and-shortening double crust. The filling sets into jammy slices after a long, patient cool.
Individual ramekins of thickened sour cherry filling capped with puff pastry lids baked twice for maximum crispness. The tart fruit bubbles up around the golden pastry.
Chicken breasts are cooked in a single skillet in a butter and chicken broth sauce with green chiles and olives, shredded, and mixed with sour cream, corn tortilla pieces, and Colby-Jack cheese.
A Spanish-style tortilla made with sour-cream-and-onion potato chips folded into eggs and sour cream with browned onion, baked in a skillet and finished with chives.
Main course30 min4–6 servings1643 kcalVegetarianGluten-freeHigh Fiber
A slow-fermented pizza leavened with active sourdough starter instead of commercial yeast, at a Neapolitan-style hydration. The dough cold-ferments into balls that stretch into crisp-bottomed, airy-rimmed rounds topped with pizza sauce, mozzarella, Parmigiano Reggiano and basil.
Chicken pieces simmered in a freshly ground masala of whole spices, poppy seeds and coconut, with a second ginger and garlic paste, chilli powder and turmeric.
Sweet potatoes, russet potatoes, carrots and tomatoes simmered in a coconut and vegetable broth base built on a puréed onion, ginger and garam masala paste, with spinach wilted in at the end.
A chilled 9x13 layered dessert of vanilla wafers, sliced bananas and a cooked milk, egg and cornstarch custard, topped with whipped topping and banana slices.
Let’s be honest, fried chicken is one of those things that’s almost always good, but making it yourself has the benefit of allowing you to be sure of the provenance of the meat. Double win
Salmon patties made from canned pink salmon with onion, bell pepper, cornmeal, flour, egg, and mayonnaise, seasoned with Worcestershire sauce, garlic powder, and cayenne. They are fried until golden and crisp and drained on paper towels.
A short-ingredient version of salmon patties: canned salmon bound with onion, cornmeal, flour, egg, and mayonnaise, shaped into about six patties. They are fried for a few minutes per side until golden and crispy.
AmericanMain courseYou should get about six pattiesDairy-freeLow-Sodium