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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.
A classic Bolivian dish, particularly popular in La Paz. It is a spicy chicken stew where chicken pieces are simmered in a sauce made from Ají Amarillo (or Ají Panca) with onion, garlic, peas, and potatoes. Unlike Peruvian Ají de Gallina, this sauce is not creamy and does not contain nuts or bread.
Crunchy Bombay-mix-crumbed fish fingers in white bread with curried tartare sauce and mango chutney, alongside a tomato, bacon and crouton Caesar salad.
Give baked potatoes a serious upgrade with very little effort by adding a few spices to a tin of baked beans. The toppings are what really elevates this recipe though, with grated cheese, crispy onions and sweet, tangy tamarind chutney working magic.
Chicken thighs and drumsticks baked in a roasting tin with prosciutto, baby onions, tomatoes and peppers under a mustard wine with port and brandy, served with Parmesan polenta.
This easy Ukrainian Borscht recipe is made with canned beets, plenty of veggies, fresh herbs, and vinegar to create a tangy, earthy, and delicious soup!
A whole pork shoulder dry-cured in sugar and salt, slow-roasted until it pulls apart, then finished with a caramelised brown sugar crust. Lettuce leaves, rice, kimchi and two sauces turn it into wrap-style eating.
Asian, Korean, Modern AsianMains24 hr 10 minServes 10827 kcalEgg-freeRenal
Haitian meatballs seasoned with epis and garlic, kept moist with soaked bread, floured and fried golden, then simmered in a quick tomato sauce. Serve over white rice.
HaitianDinner, Main Course36 minServes 8352 kcalDairy-freeDiabetic
Salmon cubes marinated in buttermilk and hot sauce, dredged in a seasoned flour coating, fried crisp, and tossed hot in a bourbon, honey and orange glaze.
Main courseMakes 3 to 4 servings681 kcalEgg-freeLow Fat / Low CholesterolHigh Fiber
Boneless pork chops seasoned with garlic powder and Italian seasoning, seared golden, and finished in a one-pan cream sauce of Boursin and Parmesan with shallot, parsley and thyme.
Bone-in short ribs seared hard, braised in red wine and beef stock with aromatic vegetables, thyme and rosemary until they fall off the bone, with the braising liquid reduced and mounted with cold butter.
Flour-dredged beef short ribs seared, then braised in the oven with red wine, beef broth, carrots, celery and fresh herbs until the meat pulls away from the bone, with a strained gravy.
Beef short ribs seared and cooked in a red wine and stock sauce with carrots, celery, onion and tomato paste, the strained sauce reduced and finished with butter.
A slow beef, bacon and mushroom braise in red wine and stock, spooned into a shallow dish and baked under a cheddar-topped mash of cauliflower and potato.
A Moroccan-style braise of harissa-coated chicken thighs simmered over onions and tomatoes with green olives, garlic and cilantro until the meat falls apart, the sauce thickened at the end.
Main courseServes 6-888 kcalDairy-freeEgg-freeLow Fat / Low Cholesterol
Pan-grilled eggplant layered over golden tofu with onion and green onion, then braised under a lid in a soy, gochugaru and garlic sauce. Five quiet minutes over low heat meld the layers together.
Fried tofu strips are braised in a sweet soy glaze and rolled with scrambled egg, imitation crab and pickled radish. The seasoned rice and sesame oil keep the rolls moist and fragrant.
Diced goat shank braises with barley, celery and carrots under a layer of buttered potato slices, served with a lettuce, nut and seed salad in vinaigrette.
Chicken drumsticks braised in butter with chopped kimchi and its juices, gochugaru, ginger and honey, with chunks of Asian sweet potato and onion cooked in the same pot.
Whole mackerel braise over thick radish half-moons in anchovy-kelp broth under a fiery gochujang seasoning. The radish drinks up the sauce while the fish stays moist and bold.
Large chunks of pork simmered with a half head of kimchi kept whole, anchored by anchovies and salted shrimp. Twenty minutes of boiling leaves the pork tender and the broth deep, sour, and rich.
Pork back ribs are parboiled, simmered in an aromatic broth, then braised in a spicy soy seasoning with king oyster mushrooms. The stew stays brothy, so the sauce can be spooned over rice.
Pork back ribs and quartered potatoes braised low and slow in a soy and yuja-cheong seasoning, finished with butter and wide glass noodles. The citron marmalade gives the dark glaze a bright edge.
