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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.
Macaroni folded through a thin mustard and two-cheese sauce that thickens on baking, portioned into a dish for freezing and baked from frozen until piping hot.
Main course1 hr 30 minServes 4 as a side or 2 as a mainVegetarianEgg-free
A quick, hearty Indian vegetable curry of French beans and potatoes with tomatoes, turmeric and coriander — brilliant in a spread or as a standalone dinner with flatbreads, chutney and yoghurt.
Chuck roast braised in beef broth and Worcestershire sauce until it shreds, piled into toasted baguettes with caramelized onions and provolone, broiled and served with horseradish aioli and hot au jus for dipping.
A toasted bun stacked with lettuce, ham and a pile of crisp french fries, flooded with a microwave cheddar cheese sauce and topped with bacon. Fries become the burger's main event.
Caramelised onions and thin beef simmered in a soy, mirin and sake beef broth, ladled over udon noodles with a soft egg, curled spring onions, Parmesan, sesame and shichimi. It borrows the soul of French onion soup and serves it as a Japanese noodle bowl.
Beef chuck simmered in the oven with caramelized onions, beef broth, Dijon mustard and thyme, ladled into bowls and finished with broiled Gruyere-topped baguette slices.
Chicken breast cutlets seared and finished over long-cooked balsamic onions in a beef stock sauce, topped with Gruyere and broiled until the cheese melts.
A baked casserole of ground beef and caramelized onions stirred with cooked rice, condensed French onion soup and sour cream, topped with mozzarella and Swiss cheese.
Caramelised onions, mushrooms and thyme cooked with rigatoni in beef broth, finished with Worcestershire sauce and Parmesan. All the depth of French onion soup, rebuilt as a one-pot pasta dinner.
Pan-seared pork chops finished in a caramelised onion gravy made with beef broth and flour, then topped with melting cheese and rosemary. It tastes like French onion soup poured over juicy pork.
A rich onion soup simmered with white wine, beef stock and yeast extract, served with a crisp gruyère, salami and gherkin toastie whose extra cheese melts over the bowl.
People say adding “French” to something doesn’t mean it’s better. These schnitzels get a French flair with Herbes de Provence in the breadcrumbs. Now they're French Pork Schnitzels - escalope de porc panées. Let’s go!
French, French influenceMain Course, Western35 minServes 4387 kcalDairy-freeDiabetic
Pressed flour tortilla wraps filled with harissa-yogurt marinated chicken, a cheddar and Gruyere cheese sauce, hot fries and a spicy Algerian sauce, griddled with a cross-hatch pattern.
Overnight challah casserole soaked in a cinnamon and cardamom custard, brushed with butter and demerara sugar before baking, served with crème fraîche and maple syrup.
Gently steamed mussels lifted from their shells and folded through a creamy curry sauce with butter beans and broad beans, spooned over griddled sourdough with a rocket salad.
Cherry tomatoes burst in olive oil with shrimp, garlic and onion and are crushed with pasta water into a fresh, loose sauce that clings to the noodles.
Mojo-marinated chicken thighs browned, then simmered in a tomato and white wine sauce with olives and potatoes, with peas stirred in at the end. Serve over white rice.
Buttermilk-marinated thighs and legs dredge in a seasoned self-rising flour coating and fry at 350°F. The crust turns golden in about four minutes per side.
AmericanDinner, Main Course25 minServes 4858 kcalEgg-free
Buttermilk-marinated chicken pieces pressed into a spiced flour and corn flour breading that has been rubbed with marinade to form craggy lumps. Fried at a steady heat, the crust turns deeply crunchy while the meat stays juicy.
Buttermilk-marinated chicken joints are coated in spiced flour, fried until crisp and finished in the oven, then served on golden waffles. Maple syrup and a knob of butter over the stack make the classic plate complete.
Brined chicken pieces rest in a buttermilk and coconut milk marinade with a berbere-spiced shake, then fry in a flour and semolina crust and get tossed in hot honey glaze. Spiced pumpkin, Brussels sprouts, apple and cranberries roast and mash alongside.
Pan-fried dumplings nestle into a garlicky tomato sauce with onion and mushrooms, then blanket with mozzarella and cook in the pan like a lasagna. The bottoms stay crisp under the saucy, cheesy top.
Thin eggplant sheets rolled around seasoned ground pork, battered and fried golden, then sauced with a chili-oil, doubanjiang and oyster sauce glaze. Crisp rolls meet a sweet, sour and gently fiery sauce.
Fried Fish is a Honduran main course built around scales. It takes 2 h 10 min in total and makes 4 Servings. It is prepared in a straightforward, home-style way.
This recipe is very special and has its origins in the flavors of the Honduran coast. The fried fish with plantain slices in the traditional style is a simple preparation that captivates with its delicious taste, juiciness, and crispy texture.