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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.
Soft, day-old bread soaks up a creamy custard scented with cinnamon, vanilla and coconut milk, then bakes to a burnished golden crust. It is thrifty, wonderfully simple to make and just special enough for a celebration. One spoonful and you will understand why Caribbean cooks have treasured this dessert for generations.
Saint LucianDessert45 min1–2 servings491 kcalVegetarian
A baked custard pudding of day-old croissant pieces soaked in a milk and egg custard sweetened with sugar and brown sugar, flavored with cinnamon, vanilla and Bailey's.
Brill fillets poached in a red wine and porcini liquor with glazed shallots, ham and garlic, served with a mushroom sauce and garlicky kale. A homemade chicken stock underpins the whole dish.
A whole flat-cut brisket braised in red wine and beef broth in the bourguignon style, with bacon, crimini mushrooms, pearl onions and carrot added for the final stretch. Chopped parsley finishes the sliced meat.
Broccoli Chicken Fritters is a Western dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
A skillet ramen of shrimp cooked with garlic, broccoli and onion in coconut aminos, with broken ramen noodles simmered in until the liquid is absorbed.
Cavatappi and broccolini tossed in a basil pesto made with walnuts, anchovies, garlic and Parmesan, loosened with olive oil. Extra finely grated Parmesan goes over the platter if you like.
Main course30 min4 servings169 kcalEgg-freeDiabeticLow-SodiumHigh FiberRenal
Roasted broccolini with balsamic and chilli flakes piled onto ciabatta spread with a roasted red pepper paste, with burrata torn over the hot vegetables so it melts in. The toasts are eaten immediately.
Main course40 min2 servings20 kcalVegetarianEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Meet Brochettes de Capitaine, Mali's celebrated fish skewers and a dish that captures the country's love of open-fire cooking. Chunks of firm, delicate capitaine, the great Nile perch, are steeped in a bright marinade of garlic, lemon and warm spices, then grilled until smoky and just cooked through. It is simple, generous food: quick enough for a weeknight, impressive enough for a summer barbecue, and a delicious introduction to the flavours of West Africa.
Broiled Tiiti and Pikopiko (Mutton Bird with Fern Shoots) is a Māori main course centred on potato, prepared in a straightforward home style. Serve it as directed in the method.
Dried pasta tossed in plant-based brown butter with spring greens and garlic, loosened with pasta water and nutritional yeast. A smooth blended tofu, lemon and nutritional yeast crema is dolloped over each bowl.
Main course1 hrServes 232 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
An American coffee cake with a brown butter batter layered with spiced cooked Honeycrisp apple filling, covered with a chilled crumb topping and finished with a vanilla glaze.
A nutty brown butter graham cracker crust under a silky, spiced pumpkin filling sweetened with coconut condensed milk — simple, cosy and made for the holidays.
An American rigatoni dish tossed in a blended roasted butternut squash, onion and garlic purée with white cheddar, Parmesan and aged Gouda, coated first in sage brown butter.
Whole fish is seasoned, fried until golden, then simmered in a sweet and tangy sauce of ketchup, vinegar, bell pepper, tomato, onion, thyme and pimento. It is a classic Jamaican way to serve fried fish in a rich gravy.
Salmon fillets under a brown sugar, mustard and mayonnaise glaze, broiled on one tray with asparagus, broccolini and cherry tomatoes until caramelised.
Pieces of pork shoulder baked slowly under a brown sugar, cider vinegar and garlic butter sauce until tender, then uncovered and turned until the sauce reduces to a syrup. The caramelised pan sauce is spooned over the pork to serve.
Main course2 hr 25 minServes 6493 kcalGluten-freeEgg-freeRenal