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Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
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 bar rice cakes fried until their outsides turn crisp, then glazed in a light honey syrup with nuts. The result is a sweet, chewy snack with a delicate crunch.
Hongkong Chicken is a flavourful chicken recipe cooked in a hot and spicy gravy. It is a special chicken recipe using a blend of tasty ingredients like soy sauce, cornflour,rice flour,black pepper powder,red chilli paste,red chilli sauce and vinegar The crispy fried chicken is sautéed with Winter Special spring onion whites and greens and then simmered in a cornflour slurry to get a thick consistency .Roasted cashewnuts adds a nutty flavour to this dish. Pair this high protein Hongkong Chicken with Chinese Fried Rice or Noodles or serve simply as an appetizer.
Boiled dumplings served in their cooking water with a hot-oil sauce of garlic, green onion, chili flakes and sesame seeds, sharpened with black vinegar and soy sauce.
A hot and sour broth scented with lemongrass, galanga and kaffir lime leaf, ladled over rice noodles with shrimp, mushrooms and bean sprouts and finished with cilantro. Thin rice noodles are used here, though wide noodles work too.
Sweet, crunchy corn melds with gooey cheese and smoky bacon for a one-of-a-kind dip that's addictively delicious. The perfect appetizer for game day, summer cookouts, or midweek cravings! Makes 4-6 cups
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.
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.
Chicken marinated overnight in yogurt and spices is baked on skewers, then folded into a creamy tomato sauce built on butter and whole spices. Maple syrup and dried fenugreek leaves finish the sauce before the cream goes in.
Yoghurt-marinated chicken wings roasted with turmeric, fenugreek and Kashmiri chilli, served with bhel puri potato skins, chilli chutney and pomegranate.
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.
Ground beef stroganoff with mushrooms, onion and tomato paste, its egg noodles cooked in the gravy and finished with sour cream and a cornstarch thickening.
Cubed stew meat pressure-cooked in beef broth with mushrooms and Worcestershire, with wide egg noodles cooked in the pot and sour cream stirred in at the end.
A pressure-cooked chicken stew with celery, carrots and green beans, using packaged potato gnocchi as the dumplings and finished with parsley and cider vinegar.
1 hr 10 minServes 4 to 6710 kcalGluten-freeEgg-freeDiabetic
A chilled Korean chicken noodle soup: hens pressure-cooked into a clear broth that is slushed in the freezer, seasoned sharply, and poured over cold somyeon with seasoned shredded chicken.
Beef bone broth pressure cooked with toasted cinnamon, star anise, coriander, cloves, charred onion and ginger, served over rice noodles with sliced beef, beef balls and fresh garnishes.
A dairy-free chicken soup with corn, nutritional yeast and almond milk cooked under pressure, with the pasta boiled separately and fresh radish, jalapeño and cilantro scattered over each bowl.
Beef shank pressure-cooked with tomato, doubanjiang, soy sauces, Shaoxing wine and warm spices, served over white noodles with cilantro and green onion.
Egg noodles tossed in a skillet sauce of Italian sausage, bell peppers, garlic and diced tomatoes, deglazed with white cooking wine and finished with Parmesan.
This is the best courgette soup recipe when you've got an abundance in the middle of summer. It's mostly rich and creamy, with a few chunky bits left in to keep things interesting.
Yakisoba noodles stir-fried with cabbage, carrot, onion, shiitake and green onion in a sauce of soy, vegetarian oyster sauce, Worcestershire, sugar and ketchup, finished with pickled red ginger.
Shredded green jackfruit cooked with tomato paste, taco seasoning and chipotle sauce until it resembles carnitas, layered with tortilla chips, cheese and black beans. Salsa, pickled jalapeños, sour cream and guacamole go over the baked nachos.
Korean wheat noodles under a thick black bean paste sauce with pork belly, daikon, zucchini, potato and onion, served with pickled radish and cucumber.
Noodles served under a black bean sauce of pork belly, onion, potato, zucchini, carrot and daikon, thickened with cornstarch and garnished with cucumber.
A hearty Jamaican soup of beef and shrimp simmered with yam, malanga coco, callaloo and okra in a coconut milk broth seasoned with thyme, allspice and a whole Scotch bonnet. Hand-rolled dumpling spinners make it a filling one-pot meal.