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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.
This cozy Jamaican stew is a delectable mix of red beans, meat, and special dumplings called spinners. Cook it all up in an aromatic coconut milk broth with Jamaican spices for a hearty island stew!
A Japanese noodle soup of frozen udon in dashi broth with hot pot sliced beef and onion simmered in soy sauce, mirin and sake, plus broccoli and carrots.
Pork and garlic chive gyoza with salted cabbage folded into the filling, pleated into wrappers and cooked potsticker style — fried, steamed under a lid, then fried again as the water evaporates. Soy sauce, rice wine vinegar and chili oil are mixed at the table for dipping.
Glass noodles are simmered directly in a soy seasoning until they absorb it, then tossed with separately stir-fried wood ear mushrooms, green beans, bacon, shimeji mushrooms and vegetables. Each component keeps its own texture in the finished japchae.
Korean glass noodles tossed with separately sautéed bell pepper, mushroom, carrot, onion and garlic, seasoned spinach and rolled egg strips in a soy, sesame and honey sauce.
A Korean noodle dish of chewy sweet potato noodles tossed in a large bowl with marinated beef, shiitake mushrooms, spinach, carrot, capsicum and sesame seeds, served barely warm.
This noodle-free, Jeolla-style japchae tosses blanched bean sprouts and water dropwort with radish, carrot, apple and green onion in a sweet-sour chili seasoning. Apple adds a fresh sweetness against the chili powder and vinegar.
Mini chicken fillets rest overnight in a fiery jerk marinade of Scotch bonnets, allspice, thyme and orange juice, then take a seasoned flour dredge and a buttermilk dip before frying. The strips emerge crunchy, deeply spiced and golden.
Rice cakes and fish cake are stir-fried with Jjapaghetti black bean noodles in a gochujang-spiked sauce, finished with a boiled egg. It is a tteokbokki and jjajang hybrid in one pan.
A spicy southern Thai coconut fish curry with pounded cod, poured over rice vermicelli and served with crunchy vegetables, pickled mustard greens and halved duck eggs.
Thai and South-East AsianMain course1 hrServes 4307 kcalGluten-freeDiabetic
Golden, pillowy fried dough pastries with a subtle sweetness and crispy exterior. A beloved Kenyan breakfast or snack that's surprisingly simple to make at home.
A northern Thai coconut curry noodle soup built on a freshly processed paste of chillies, shallots, garlic, ginger, cilantro and shrimp paste, with sliced chicken thighs simmered in coconut milk and stock and served over egg noodles with crispy noodles and pickled mustard greens.
A northern Thai curry noodle soup whose paste is made from toasted black cardamom and coriander seed with charred ginger, turmeric and shallots and dried chillies, simmered with chicken drumsticks in coconut milk and served with hand-fried crispy noodles and chilli oil.
Northern Thai chicken curry broth with a pounded fresh curry paste, served over soft egg noodles and crowned with crisp fried noodle nests and chile oil.
A salad of skin-on kiwi chunks, deseeded cucumber, crumbled feta, dill and black sesame seeds over a dressing of olive oil, lemon juice, honey, garlic, za'atar and tahini in which the red onion softens first.
Generous homemade fish fingers in a cheesy crumb, tucked into submarine rolls with shredded lettuce and a ketchup yoghurt sauce, with smoked paprika sweet potato chips.
Chilled Korean soy milk noodle soup: soba noodles in a blended soybean, sesame and peanut broth, topped with ume plum pickled cherry tomatoes, cucumber and optional crispy rice.
Konjac twisted into knots stir-fries with fish cake in a soy and oligosaccharide glaze with garlic and red chili. The knots stay bouncy and soak up the sweet-savory sauce.
Chewy konjac stands in for rice cakes in a fiery gochujang tteokbokki with fish cake, cabbage and onion, sweetened with allulose. A halved boiled egg crowns the low-calorie snack.
Cold naengmyeon noodles meet sweet Korean melon two ways — blended into the broth and sliced on top — with a thread of spicy bibim sauce. The melon softens the dish's usual sharpness.