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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.
Italian sausage meat browns with garlic, then white wine, tomato passata, cream and milk make the sauce that coats the orecchiette. Kale wilts into the pan at the end and extra Parmesan goes over each plate.
Broccoli rabe is blanched and blended with roasted garlic, olive oil and Parmigiano-Reggiano into a pesto, while sweet Italian sausage browns with fennel and onion in chicken stock. The orecchiette cooks, then everything meets in the pan with a splash of its cooking water.
Chilled soba noodles are served in a cold dashi-based sauce seasoned with mirin, soy sauce and sugar. Grated daikon, shredded nori, green onion, katsuobushi and crisp tenkasu top each portion.
The national rice dish of Uzbekistan: lamb and onion browned in rendered fat, buried under sweet yellow carrots and cumin, then topped with rice that steams to separate, glossy grains.
Veal shanks sear, then simmer gently in crushed tomato, white wine and chicken broth with thyme and bay until they can be pulled apart with forks. The sauce reduces while the meat rests, and a raw parsley, garlic and lemon zest gremolata goes over each shank.
Flour-dusted veal shin braised for hours in wine and tomatoes until it falls from the bone, served on saffron risotto Milanese with a lemon-parsley gremolata.
Browned chicken pieces stewed in a thick tomato sauce carrying an unreasonable amount of garlic, thickened with a spoon of flour and eaten with polenta that mops up every drop.
Chicken pieces braise in the oven in a quick homemade barbecue sauce of ketchup, apple cider vinegar, brown sugar and mustard powder, soaking up the sauce as they cook. A final pass under the broiler caramelizes the glaze, and fresh herbs go over the top.
An 8-pound brisket rubbed with browning sauce and liquid smoke and a coffee, pepper, and smoked paprika rub, baked low in the oven, wrapped partway through, and rested before slicing.
Beef and pork meatballs mixed with onion-soaked bread bake on a rack set over the tomato sauce, so their juices drip down into it as they cook. The finished meatballs drop into the sauce to be coated before serving.
Crispy, moist, flavorful chicken smothered in spicy jerk sauce is easy to make and a real taste bud explosion! Enjoy a Caribbean vacation right out of your oven.
Lamb rib chops marinated in balsamic, soy, and rosemary, seared, baked, and broiled under a reduced balsamic and honey glaze made from the pan juices and reserved marinade.
Individual baby back ribs rubbed with smoked paprika, chili powder, cayenne and brown sugar, baked sealed in foil with apple cider vinegar, then finished with barbecue sauce.
Two racks of baby back ribs rubbed with yellow mustard and a smoky brown sugar spice blend, wrapped in foil and baked low until fork-tender. A final brush of barbecue sauce under the broiler gives the racks a sticky, caramelized finish.
Basmati rice starts baking under foil with broth, garlic, carrots and butter while a bowl of mixed vegetables gets the same paprika and thyme spice mix. The vegetables then roast on top of the rice at a higher heat, and everything is fluffed together with parsley.
Sausages roast on top of baby potatoes, carrots and red onions seasoned with thyme and oregano, while a butter, flour and beef broth gravy poured around them thickens in the same pan. Fresh thyme finishes the tray at serving time.
A chuck roast braised in a blended marinade of chipotle in adobo, lime, apple cider vinegar and warm spices until it shreds easily, then tossed in its cooking juices.
These oven fried chicken tenders TRULY come out just like they've been fried! They are a beautiful golden brown all over and super crunchy. Make these with chicken tenderloins or cut chicken breast into tenderloin length strips!
Pork ribs rubbed with a paprika, thyme and oregano spice mix bake gently under foil over apple cider until tender, then build up layer after layer of homemade barbecue sauce glaze. The sauce itself simmers for about 45 minutes with ketchup, molasses, brown sugar and apple cider vinegar.
A large rack of ribs marinated overnight in orange juice, rubbed with black and white pepper spices, slow-baked in foil and broiled under a honey-soy teriyaki glaze.
Pork ribs soaked overnight in orange juice, rubbed with five spice and white pepper, baked low in foil and finished under the broiler with a honey-soy glaze.
Bone-in chicken thighs rubbed with tomato paste, lemon and garlic and herb seasoning, roasted at 425°F over asparagus, carrots and red onion in a light broth.
A pork loin roast rubbed with olive oil, salt, pepper, garlic powder, rosemary, thyme and paprika, roasted uncovered and rested before slicing, with potatoes roasted around it.
An Alsatian-style flatbread pizza on a thin yeast crust, topped with caramelized onions, grated Gruyère, crisp double-smoked bacon and toasted garlic chips. Crème fraîche and a parsley-garlic oil are drizzled over the hot pizzas, with lemon zest and parsley leaves to finish.
AmericanMain coursemakes 2 (14-inch) pizzas; serves 4 as an appetizer or 2 as a main course566 kcalEgg-free
A Spanish oven-baked fideuà of short pasta and prawns in a sherry-laced shellfish stock, finished with charred lemon quarters and a garlicky homemade aioli.
Shrimp marinated in olive oil with chipotle, chili powder, lime and cilantro, threaded onto skewers with red and green bell pepper and baked at high heat.