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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.
Bite-size chicken marinated with egg white and corn starch, fried with garlic, ginger, dried chilies and Sichuan peppercorns in a black vinegar sauce, finished with toasted peanuts.
Wedges of red kuri squash are roasted until just tender, spooned with a parsley, dill and marjoram salsa verde spiked with Calabrian chile paste, and draped with boquerones.
This is a traditional Maltese soup made with broad beans, peas and Israeli couscous.There are many variations and add ins, such as potatoes and carrots, parsley.
This comforting Tunisian chickpea stew is so simple to put together and made with pantry staples you may already have on hand. Nutritious and satisfying, it’s usually served for breakfast, but can really be enjoyed any time of the day.
Labne with Sizzled Scallions and Chile is a Middle Eastern appetizer centred on yogurt, prepared in a straightforward home style. Serve it as directed in the method.
It might sound fancy, but this recipe is about as effortless as it gets! Preparation and equipment: You will need a cheesecloth, muslin or alternative fabric for straining (see Recipe Tip).
Turkish and Middle EasternStarters & nibbles2 hrServes 2475 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumRenal
A coconut laksa broth built on poached chicken drumsticks and laksa paste freshened with garlic, ginger, lemongrass and chilli, served over two kinds of noodles with tofu puffs and bean sprouts.
Minced chicken is simmered in stock, then dressed off the heat with lime juice, fish sauce, shallots and herbs and dusted with home-toasted chilli powder and rice powder.
Tofu pieces wrapped in seasoned laver are starch-coated, pan-fried and braised in a soy, oyster sauce and vinegar seasoning. The laver turns savory and chewy against the soft tofu.
A single-serving noodle soup in dashi stock with onion, chili flakes, soy and garlic, with tofu simmered in the broth and an optional egg cracked in at the end.
A Cajun ground beef and potato stew built on dark brown roux and broth, with bell pepper, celery and onion simmered for at least an hour before the potatoes go in.
Welsh leek and Caerphilly pancakes: thin pancakes filled with leeks cooked slowly in butter, then simmered with wine or stock, cream, Caerphilly and wholegrain mustard until the cheese melts. Folded into triangles and served with a green salad.
A French-style leek and potato soup simmered until the potatoes nearly fall apart, blended only just smooth, stirred with cream and served with chives and buttered croutons.
A light Chinese-style soup made from a roast chicken carcass simmered with garlic, ginger and soy, finished with egg noodles, sweetcorn, lime and coriander.
Wondering what to do with the leftover chicken from your Sunday lunch? This pie-for-one is a winner, with its creamy, mustardy chicken and leek filling. You'll need a small oven dish, suitable for an individual pie for one.
Crisp-fried shreds of roast lamb, coated in warm spices, are tucked into iceberg leaves with three contrasting dressings: a roasted pepper paste, a preserved-lemon herb mix and a feta yoghurt. Shredded fennel, spring onions and toasted pine nuts add crunch to every parcel.
Cold mashed potato is bound with egg, flour and melting cheese, studded with bacon and scallions, then crumbed and pan-fried into golden cakes. The centres stay soft and cheesy while the panko shell turns crisp.
Appetiser, Breakfast, Side Dish21 minServes 12195 kcalDiabetic
A creamy, lemony bruschetta topping of cannellini beans half-mashed with lemon zest, lemon juice and parsley, spread on garlic-rubbed grilled bread. A pantry bite that takes minutes.
Chicken breasts seasoned with homemade lemon pepper, shredded into a lemony broth with onion, carrots, celery, turmeric and herbs, served over orzo with garlic butter bread.
Chicken wings marinated with lemon pepper seasoning, mustard and egg, dredged in flour and cornstarch, fried, and tossed in a lemon butter sauce with honey and parsley.
Chicken wings seasoned with mustard and hot sauce, dredged in flour and cornstarch, deep-fried, and tossed in a warm lemon pepper butter with lemon juice and zest.