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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.
Rice noodles and sliced chicken tossed in a satay-style peanut sauce with cabbage, carrot and beansprouts. The sauce blends peanut butter with fish sauce, dark soy and a little curry powder.
Main course23 minServes 2656 kcalEgg-freeHigh Fiber
Abalone simmers in an oyster sauce seasoning and is plated over blanched bok choy and stir-fried mushrooms. The layered presentation keeps the greens crisp beneath the glossy shellfish.
A quick, flexible chicken stir-fry with purple sprouting broccoli, red pepper and rice noodles in a sweet-savoury sauce of soy, sesame and chilli bean paste.
Chinese broccoli cooked fast and hot, its thick stems tender and its leaves glossy under a simple oyster sauce glaze. It is the kind of plain, well-executed vegetable dish that anchors a table of richer curries and fried dishes.
Hong Kong-style chow mein noodles stir-fried until lightly crisp with five-spiced tofu, flowering chives, carrot, bean sprouts and scallions. A mix of light and dark soy with sesame oil coats the noodles.
These kimbap are filled with stir-fried dried squid strips plus egg omelette, ham, crab sticks, seasoned fish cake, carrot, pickled radish and braised burdock. The chewy, sweet-spicy squid is the star among many fillings.
Lean pork tenderloin stir-fried with mushrooms, red peppers and mangetout in a ginger and dark soy sauce. Spring onions and garlic go in at the end for a fast, light supper for two.
Main course1 hrServes 269 kcalDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Rice noodles are stir-fried yakisoba-style with beef brisket, cabbage and onion in a soy, Worcestershire and oyster sauce glaze. A tangle of soy-seasoned bean sprouts, a sunny fried egg and a dusting of seaweed powder finish each plate.
Smoked duck and bean sprouts are flash-fried with garlic and two kinds of chili so the sprouts stay crunchy. Oyster sauce and black pepper give the quick stir-fry its savory edge.
Mung bean vermicelli tossed over high heat with shredded cabbage, shiitake mushrooms, garlic and chiles in a soy and black vinegar sauce — a night-market style vegan noodle stir-fry.
Flour-seasoned chuck cubes seared and braised on the stove in beef stock and red wine with tomato paste and fresh herbs, with carrots and potatoes added for the final simmer.
Elbow macaroni cooked directly in a milky cheese sauce in a single pot, so the sauce turns silky and clings to every tube. Mozzarella plus a sharper shredded cheese give it both stretch and bite.
Plain stovetop rice measured without a cup — the pot filled a quarter full and the water gauged to the first knuckle — cooked covered with salt and butter.
A salty pretzel crust holds a layer of lemon-brightened strawberry jam under a slab of strawberry ice cream. Fresh berries pile on top when the frozen pie is unmolded.
A layered, chilled pudding of vanilla pudding folded with cream cheese and whipped topping, layered with vanilla wafers, chessman cookies, bananas and sugar-macerated strawberries.
Peppery butter-crust hand pies filled with jammy chopped strawberries, ginger and lemon, baked until golden and drizzled with a tangy goat cheese frosting.
A double-crust pie filled with rhubarb and strawberries macerated with sugar, ground tapioca and strawberry jam. The fruit bakes until its juices bubble through a golden solid or lattice top.
A lattice-topped pie of rhubarb and strawberries sweetened with brown and granulated sugar and thickened with cornstarch. A splash of orange juice and vanilla lifts the filling, and the juices can be reduced before baking for a firmer slice.
Biscuits made with freeze-dried strawberries folded into the dough, split and filled with whipped cream and fresh chopped strawberries tossed with sugar and orange juice.
Bowls of roasted sweet potato and taco-seasoned ground beef topped with charred corn folded through a lime, mayo and sour cream dressing. Cilantro, green onions and jalapeño finish the corn, with avocado and cotija as optional toppings.
Jasmine rice bowls with yogurt-spiced chicken cubes and a corn, bell pepper, onion, jalapeno and cotija salad in a blended yogurt and cottage cheese dressing.
Boned guinea fowl legs are filled with a mushroom, spinach and thyme mixture and wrapped in smoked pancetta, while the crown roasts separately. Brussels sprouts with chestnuts, apple, Madeira and cream are served with the carved bird.
Whole bell peppers stuffed with a seasoned beef, rice and tomato filling, wrapped individually in foil and grilled until the peppers soften and the Colby Jack topping melts.
AmericanDinner, Main Course, main dish40 minServes 4720 kcalGluten-freeEgg-freeHigh Fiber
A sausage- and sage-stuffed chicken leg, roasted until golden and served over wilted cavolo nero with a mustard and tarragon velouté and slices of pressed root vegetable terrine.