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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.
A creamy horseradish dipping sauce with cayenne, mustard, ketchup and lemon, chilled until the flavors meld. Peppery and tangy, made for onion rings and other crisp fried sides.
Roasted eggplant and red bell pepper blended into a smoky dip with olive oil, lemon, garlic and smoked paprika, finished with parsley. Smooth, charred and bright, made for scooping.
A Spanish-style garlic soup of olive oil-toasted baguette blended smooth with onion, bouillon, smoked paprika and vinegar, based on sopa de ajo. Each bowl carries a fried egg, a raw garlic and parsley oil, and optional grated hard topping.
This burrata appetizer is a flavor bomb made with juicy cherry tomatoes, sweet dried figs, and a tangy balsamic kick. Topped with creamy burrata cheese, it's pure indulgence. Perfect for parties or whenever you want to treat yourself to something special!
Italian, Italian AmericanAppetizer, Side Dish25 minServes 8297 kcalGluten-freeEgg-freeDiabeticRenal
Cherry tomatoes roasted with eschalot until they soften and burst, plated under a whole burrata with pesto dollops, olive oil and basil. Warmed crusty bread is served for mopping up the juices.
Softened butter spread over a board with lemon and flaky sea salt, topped with garlic crisped in olive oil, chopped chives, salted Marcona almonds and Aleppo pepper.
Garlic naan cut into chips and crisped in the oven, topped with butter chicken and melted Monterey Jack, garnished with yogurt, onion, cilantro and jalapeño.
AmericanAppetizer30 min6 to 8113 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Crisp butter lettuce in a sharp Dijon and white wine vinegar dressing, showered with panko breadcrumbs toasted with capers, garlic and lemon zest and finished with Parmesan and chives. A crunchy, briny salad with a rich golden crumb.
Dried pollack strips are buttered, sweetened and air-fried until their edges crisp. Mayonnaise in the coating keeps the grilled fish rich rather than dry.
Thick crosshatched eggplant rounds griddled in butter until golden, then glazed with a soy, oyster sauce and garlic reduction. The scored flesh drinks in the sauce while the edges stay buttery and crisp.
A smooth blended soup of roasted butternut squash with onion, garlic, sage, rosemary and thyme, finished with cream, parmesan and a little brown sugar.
A blended, creamy soup of button mushrooms and onion with tofu and cashews for body, simmered in soy milk. A slice of cheddar melted in at the end gives it a gentle richness without any cream.
Shredded cabbage and carrot stir-fried with garlic and peperoncino and seasoned with tuna extract. A brief hot-water soak keeps the cabbage silky rather than soggy, and the pinch of sugar rounds out the heat.
A raw, crunchy salad of shredded cabbage and cucumber dressed in a chili, plum, and vinegar seasoning. It is sharp, sweet, and spicy, best eaten soon after tossing while the vegetables still snap.
Chewy fish cake strips and thick cabbage ribbons stir-fried with carrot in oyster and dark soy sauce. Sesame oil at the end keeps the quick side dish glossy and aromatic.
A crunchy cabbage salad dressed with tsuyu and dark soy sauce and folded with crumbled seasoned seaweed and ground sesame. It takes minutes to make and tastes like a seaweed snack turned into a side dish.
Cabbage and egg batter folded in the pan around cheese and Vienna sausages, hot-dog style. A blanch keeps the sausages juicy, and ketchup over the top completes the illusion.
Morning rolls hinged open and stuffed with a sweet, mustardy cabbage slaw and cucumber slices. They are crunchy, creamy, and picnic-friendly, with ketchup as the finishing stripe.
Steamed cabbage leaves rolled around sesame rice and topped with a punchy tuna ssamjang of gochujang and doenjang. The rolls are soft, savory, and eaten in two bites each.
Thick cabbage disks roasted under a soy, honey, lemon and smoked paprika glaze with chilli heat until tender inside and crisp at the edges. A juicy, caramelized vegetable steak with sweet and smoky flavor.
A flourless toast built on a pan-fried cabbage, egg, and rice flour base, topped with bacon, jalapeño, and cheddar. Sriracha and chili sauce stand in for the usual toast spreads with a spicy kick.
Cacio e Pepe is a mouthwatering pasta dish that uses four ingredients, comes together in twenty minutes, and feeds your entire household. Before you know it, you'll be yelling "Dinner's ready!"
A warm baked dip of shredded rotisserie chicken folded through a homemade Caesar dressing, broiled under mozzarella and cheddar and topped with romaine, croutons and parmesan.
AmericanAppetizer30 min6 to 7639 kcalGluten-freeEgg-freeDiabetic