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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.
Dried squid strips are softened in hot water, tossed in a gochujang-mayonnaise seasoning and microwaved briefly so the sauce clings. Sesame seeds finish the chewy, spicy-sweet side.
Eggs beaten with water, salt, pepper and green onion are microwaved in short intervals and stirred between each one. The result is a softly set, spoonable steamed egg with no steamer required.
Rice cakes, fish cake, Vienna sausages, and cabbage cooked entirely in the microwave in a gochujang seasoning with a whisper of curry powder. Slices of mozzarella melt over the top in a final short cook.
A finely chopped salad of Persian cucumbers, tomatoes, red onion and green bell pepper with cilantro, parsley and mint, dressed with olive oil, lime and sumac.
Chickpeas coated in cumin, allspice and cardamom and fried until their spice crust sets, served over cucumber, tomato, red onion and herbs with a lemon and sherry vinegar dressing.
Soft Japanese-style rolls made with a cooked tangzhong paste worked into a milk, egg and butter dough, with an optional garlic butter brushed over the warm rolls.
Russet potatoes slow-cooked in chicken broth with butter, mashed, then enriched with softened cream cheese and garlic powder and kept warm until serving.
A chunky Italian-style vegetable soup built on crushed tomato, chicken stock and kidney beans, with small pasta, potato, green beans and spinach stirred in near the end. Grated parmesan melts into the broth just before the bowls go to the table.
Mini filo tartlets baked crisp in a muffin tin, filled with hot creamed horseradish and a cube of honey-seasoned fillet steak seared pink in the middle.
Shredded rotisserie chicken folded with celery, red onion, two mayonnaises, yellow mustard, mustard seed and black pepper, spooned into halved mini croissants.
Mini brioche buns layered with turkey, ham, pepperoni, salami, and provolone, baked, brushed with honey dill butter, and filled with a tangy banana pepper grinder salad.
Baby potatoes sliced Hasselback-style, roasted until the fans crisp, then brushed with garlic oil and set over a sour cream and onion dip. Chives and flaky sea salt finish the platter.
Mini potatoes cut hasselback-style and roasted until crisp, served with two sauces: a cumin tahini sauce and a blended avocado, cilantro and lime green sauce.
Whole cipolline onions cut into blossoms, dipped in sour cream and dredged in spiced flour, then deep-fried until deeply crisp. A horseradish and ketchup sauce waits alongside for dipping.
The mini pasqualina tart parcels are a quick and easy version of the classic Pasqualina cake, perfect as an appetizer or for the Easter Monday pic nics!
Soft peanut butter cookie dough bakes into little cups in a mini muffin pan, each one pressed with a melting peanut butter cup while still warm. The cookies stay tender for a couple of days after baking.
Cabbage strips stir-fried hard and fast in a wok with a dried red chile until a quarter of the leaves catch browned spots. Black vinegar, salt and a little sugar season the pan at the end.
Side10 min2 main-course servings or 4 side-dish servings261 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
Scored aubergine halves soak up a miso, honey, yuzu and ginger marinade before grilling over white-hot coals. Sesame seeds and shredded spring onions finish the charred flesh.
Baby yellow potatoes boiled, halved and crisped cut-side down in butter, then glazed with a brown sugar, miso, mirin and soy sauce and finished with garlic, green onion and sesame.