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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.
Light cheese and leek soufflés baked once until set, then baked again in cream with extra cheese until puffed and bubbling. They can be frozen between bakes for easy entertaining.
Russet potato shells refilled with their own flesh mashed with butter, sour cream, milk, chives and cheddar, then baked again under more cheese until golden.
Whole potatoes baked until tender, their flesh mashed with hot butter, cream, cheddar, bacon and green onions, then restuffed into the skins and baked again under more cheddar.
American, WesternMain, Potato, Side Dish1 hr 30 minServes 8209 kcalGluten-freeEgg-freeDiabetic
Russet potatoes baked alongside a whole head of garlic, the roasted cloves mashed into a sour cream and cheddar filling that is restuffed and baked until heated through.
Butternut squash and fontina soufflés baked in a water bath, cooled, then baked a second time on a bed of spinach, fontina, Parmesan and cream, finished with black truffle shavings.
Corn cut into rib-like wedges, boiled then wok-tossed with scallions, ginger, garlic and Thai chiles in a soy and chili crisp sauce, showered with a toasted panko and fried garlic crumb.
Greek-style yoghurt stirred with squeezed grated cucumber, lemon juice and finely grated garlic, finished with a dash of olive oil and a sprinkling of paprika.
Chickpeas, celery and capers folded through a chunky tzatziki dressing of grated cucumber, Greek yogurt, lemon, dill and garlic, rested so the flavours meld.
A crisp salad of greens and chicken breast under a cool, garlicky tzatziki of salted cucumber, dill, and lemon. The yogurt sauce is thick enough to coat every leaf.
Chicken breasts poached in broth with carrots, parsnips, celery, leek and onion, then shredded back into the soup with thyme, tarragon, bay and parsley.
A frying-pan toastie that uses up cheeseboard odds and ends with chutney, mustard, parsley and spring onions. The mixed hard and soft cheeses melt into an oozy centre.
A sheet pan of tortilla chips loaded with spiced beef and black bean chili under melted Monterey jack and cheddar. Fresh guacamole, pico de gallo, radishes and jalapeño finish the game day platter.
Salt-cured wings lightly dusted in seasoned flour and fried until the skin turns ultra crisp, then tossed in a classic buttery, tangy Buffalo sauce with celery seed and cayenne.
Instant ramen noodles lifted into a sesame and miso broth enriched with soy milk. Shredded chicken, mushrooms and green onions make it a full, quick meal.
Lamb on the bone simmered for hours with whole potatoes, thick carrots and chickpeas, skimmed obsessively so the broth stays clear, then finished with a fistful of dill and coriander.
A batch-friendly soup of chickpeas, root vegetables and a whole roasted garlic bulb, blended silky with olive oil. Lemon juice and cumin keep the creamy soup bright.
Napa cabbage salted until pliable, coated in a paste of rice flour porridge, pear, garlic, ginger and gochugaru with carrot, daikon and chives, then fermented at room temperature.
A dairy-free leek and potato soup given body by celeriac and a quick steeped vegetable stock. Blended until velvety, it is garnished with chopped chives.
A Greek-inspired lemon soup with vegan chicken, rice or orzo, and a silken tofu and lemon blend stirred in for the avgolemono effect. Fresh parsley or dill finishes the bright bowls.
Shanghai-style pan-fried buns with crisp bottoms and a tender shiitake and soy curl filling made juicy with cubes of agar-set vegetable broth jelly, finished with sesame seeds and green onions.
Cubed baguette dried overnight and tossed with onion, celery, mushrooms, garlic, sage and thyme sautéed in vegan butter, plus toasted pecans and vegetable broth, baked until golden on top.
Orzo tossed with sweet peppers, fresh corn, basil and shredded chicken in a sharp lemon and garlic vinaigrette. Chilling lets the flavours settle into the pasta.