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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.
Leeks, baby fennel and courgettes braise in wine with fennel seeds and star anise, then tumble over a whipped feta dressing with flakes of fried salmon. Raw fennel, peas, crumbled feta and sourdough croutons finish the warm salad.
Mexican fideo noodles toasted dry in a pan until golden, then simmered in a mole and tomato sauce until they soak it up, and served with crema, avocado and sesame seeds.
Main courseServes 6106 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
A packaged ginseng chicken soup becomes the broth for ramyeon loaded with whole abalone and octopus. It is a generous, restorative noodle pot made to honor someone at the table.
A ramen bowl of miso and beef broth with egg noodles, seared fillet steak, shiitake and oyster mushrooms, cavolo nero, carrot and baby corn, crowned with a soy-cured egg yolk.
Cold somen noodles and fish cake strips tossed in a sweet, tangy gochujang sauce that is made first and rested. Perilla leaf strips over the top add their distinctive herbal aroma.
Three small dips made from leftover dairy: double cream thickened with lemon and chives, cottage cheese blended smooth with jalapeño and sundried tomatoes, and crème fraîche stirred with lemon, garlic and fresh herbs.
Ground olive flounder mixed with paprika and onion is wrapped around pizza cheese, breaded and deep-fried. The crisp balls break open to a molten cheese center.
A tortilla is cooked onto beaten egg, slit once, then layered in quadrants with ham, cheese, lettuce, tomato and a mustard mayonnaise sauce before folding. Each fold traps a different filling in its own layer.
A light chicken broth flavored with soy, ginger, garlic and star anise in which the breast poaches off the heat so it stays tender, served over egg noodles with bok choy and bean sprouts.
A lemongrass, ginger and lime-leaf infused chicken stock with hand-rolled chicken balls, rice noodles, mangetout and red pepper, finished with lime juice, fish sauce and coriander.
Main course1 hrServes 4301 kcalDairy-freeLow-SodiumLow Fat / Low CholesterolRenal
A Portuguese francesinha built from toasted bread layered with roasted ham, sliced sirloin steak and linguiça sausages, blanketed with cheese, grilled until bubbling and flooded with a spicy lager, passata and piri-piri sauce.
Toasted fregola tossed with blanched broad beans, runner beans and sugar snaps in herbs, served under watercress with a grated tomato, sumac and muscatel vinegar dressing.
A toasted bun stacked with lettuce, ham and a pile of crisp french fries, flooded with a microwave cheddar cheese sauce and topped with bacon. Fries become the burger's main event.
Caramelised onions and thin beef simmered in a soy, mirin and sake beef broth, ladled over udon noodles with a soft egg, curled spring onions, Parmesan, sesame and shichimi. It borrows the soul of French onion soup and serves it as a Japanese noodle bowl.
Pressed flour tortilla wraps filled with harissa-yogurt marinated chicken, a cheddar and Gruyere cheese sauce, hot fries and a spicy Algerian sauce, griddled with a cross-hatch pattern.
Cherry tomatoes burst in olive oil with shrimp, garlic and onion and are crushed with pasta water into a fresh, loose sauce that clings to the noodles.
Paper-thin burdock shavings are coated in frying mix and glutinous rice flour, then deep-fried until shatteringly crisp. They eat like delicate vegetable chips with a gentle earthy sweetness.
Wings marinated with egg, ginger and garlic, coated in a spiced flour and cornstarch mix rubbed with a little water for extra flakes, then fried at 350°F and again at 375°F for a deep golden crust.
Wings marinated with garlic and fish sauce, dusted lightly, then fried until the skins turn deeply golden and crackly. Sweet chili sauce for dipping rounds out the salty, faintly sweet seasoning.
Pan-fried dumplings nestle into a garlicky tomato sauce with onion and mushrooms, then blanket with mozzarella and cook in the pan like a lasagna. The bottoms stay crisp under the saucy, cheesy top.
Blanched fatsia shoots dusted with potato starch, dipped in a light frying batter, and fried until crisp. A simple soy and vinegar sauce with a pinch of chili flakes cuts the richness.
Aralia shoots floured and dipped in a sparkling-water batter that fries up shatteringly light. The dipping sauce leans sweet, with vinegar and oligosaccharide syrup set against the soy.
Eggplant slices in a crisp breadcrumb crust, fried until golden and served with a lemon yogurt sauce sharpened by mustard and honey. The cool, tangy sauce cuts through the richness of the fry.
Dried squid strips are seasoned with cooking wine, dusted with frying mix and dipped in a cold curry-flavored batter before deep-frying. A sriracha mayonnaise with honey, garlic and lemon is served alongside for dipping.
Squid rings in a light soda-water batter fried until golden, garnished with curry leaves and red chillies, with a salted egg yolk mayonnaise for dipping.