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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.
This high protein charred salmon rice bowl makes for a speedy weeknight dinner or lunch, coming together in less than 30 minutes. Each serving provides 745 kcal, 38.8g protein, 58.4g carbohydrate (of which 17.9g sugars), 38.3g fat (of which 7.7g saturates), 5.5g fibre and 2.13g salt.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Pan-fried rice cake slices wear a brown sugar and cinnamon glaze that tastes like the inside of a hotteok. Toasted pumpkin seeds and almonds add crunch to the chewy cakes.
Aubergines three ways from one kitchen session: pan-fried slices with yoghurt, grilled halves with lemon and garlic, and roasted wedges in soy and oil.
Brown rice boiled in plenty of water like pasta, drained thoroughly and rested so the grains finish steaming, with a baked alternative using boiling water.
Three reliable ways to cook a single chicken breast — grilled with a honey-chilli glaze, poached in stock, or pan-fried golden — for lunches and light suppers.
Main course1 hrServes 1358 kcalDairy-freeEgg-freeDiabetic
Courgettes cooked three ways: fried rounds with a sweet chilli and soy glaze, baked wedges with chilli flakes and mint, and spiralised strands tossed with pesto.
Side dishes1 hrServes 2981 kcalVegetarianEgg-freeDiabetic
Fluffy white rice by three reliable routes — stovetop absorption, oven baking for larger batches, and a fast microwave method — each rested and fluffed before serving.
Russet potato sticks soaked in cold water, fried gently at 325°F until tender, chilled, then fried again at 400°F until deep golden and crisp. Sea salt goes on while the frites are hot from the second fry.
Chickpea hummus blended with smoked paprika, cumin seeds and buttermilk, garnished with reserved chickpeas and paprika, served with nigella seed buttermilk flatbreads cooked dry in a hot pan. The flatbreads cut into triangles for dipping.
Ibirayi n'ibishyimbo is a delicious and hearty Rwandan bean soup that features a combination of tender beans and fish. It is a popular dish in Rwanda, often enjoyed as a nutritious and comforting meal. This soup is packed with flavors from aromatic spices and herbs, making it a satisfying and flavorful option.
No-churn vanilla ice cream served between two chocolate chip cookies is the ultimate summer dessert. Try decorating yours with your favourite ice cream toppings - like honeycomb, sprinkles or chopped nuts. For this recipe you will need a hand-held electric whisk or stand mixer and a thermometer.
A crisp iceberg salad with red cabbage, snow peas, dill, coriander and shallot, dressed in a verjuice and lemon dressing that first marinates the herbs and shallot.
Cold iceberg wedges under a tangy yogurt and mayonnaise dressing, showered with crisp bacon, minced onion, scallion, and Parmesan. Chilling the wedges after their cold soak makes them shatteringly crisp.
Large pieces of peppers, onion, eggplant, zucchini, asparagus and mushrooms grilled until charred at the edges and tossed while hot in a lemon herb dressing.
WesternMains, Side Dish40 minServes 859 kcalGluten-freeDairy-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A creamy, gently fiery chowder of chicken, potato, and sweet corn warmed with garam masala, ginger, and green chiles, brightened at the end with lime and cilantro.
Golden bread stuffing fragrant with garam masala, cumin, and turmeric, studded with crunchy cashews, sweet dates and cranberries, and fresh apple, finished with cilantro and chives.
Individual cups of seven layer dip: seasoned refried beans, guacamole, sour cream, salsa, cheddar, tomatoes, olives and green onions. Party food that is always a hit, with a chip for scooping.