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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.
The sweet, savory Taiwanese classic — chicken thighs glazed in soy, sugar, sesame and Shaoxing wine with basil — served over chewy homemade scissor-cut noodles instead of rice, so the sauce clings to every bite.
A clear, Chinese-style noodle soup loaded with webfoot octopus, shrimp and clam meat alongside julienned vegetables and bok choy, finished with swirled egg and sesame oil.
Mashed oil-packed sardines folded with shallot, Castelvetrano olives, Parmesan, harissa and mustard, served back in the tins with a torched cheddar top.
A sweet cream cheese dip beaten with brown sugar and vanilla and folded with crunchy Heath bar toffee bits. Made for dunking tart Granny Smith apple slices, and hard to stop eating.
Thick matching slabs of tofu and Spam stacked with starch between the layers, skewered, cut, and pan-fried until golden. The starch helps the layers hold together on the skewer.
Tofu, baby corn and red pepper skewers broiled in repeated brushings of a sweet, salty chili bean glaze until browned and sticky. Umami-heavy finger food for the grill or broiler.
Tofu noodles tossed with salted zucchini and carrot, blanched oyster mushrooms, bell pepper, and ribbons of egg in a soy and sesame seasoning. Everything is stir-fried separately so each element keeps its own texture.
Cornflour-dusted tofu fries crisp before joining stir-fried broccoli, pepper, carrot and pak choi over ready-cooked noodles. Ketjap manis and chilli paste glaze the whole pan.
Thai and South-East AsianMain course1 hrServes 3185 kcalVegetarianDairy-freeDiabeticLow-SodiumRenal
Tofu noodles in a light cream-style sauce of soy milk and Parmesan, with bacon, onion, mushrooms, and blanched broccoli. Parsley flakes and black pepper finish the plate.
Keto-style gimbap that swaps rice for tofu noodles, layered with perilla leaves, carrot, and thin egg sheets. The rolls are sealed with a dab of water and brushed with sesame oil.
Pad Thai reworked with tofu noodles, grilled chicken breast, scrambled egg, and bean sprouts in a fish sauce seasoning sharpened with vinegar. Crushed peanuts and extra peperoncino go over the top.
Tofu marinated in a peanut, tamari and maple sauce, stir-fried with peppers, Tenderstem broccoli, carrot ribbons and noodles. Sesame seeds and chopped peanuts finish the glossy tangle.
Tofu cubes marinated in non-dairy yoghurt, garam masala and tomato purée, grilled on skewers with peppers and red onion until charred. A mint yoghurt dip, salad leaves and lemon wedges go alongside.
Main course40 minServes 276 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Thick tofu slices set into beaten egg in the pan and folded into a toast shape, spread with ketchup and layered with cheese. There is no bread at all — the egg-laced tofu does the work.
A one-tin roast of tofu triangles crisped over cherry tomatoes and onions with garlic and ginger, served with a lime and peanut butter sauce and a scattering of coriander and chopped peanuts. Noodles or rice are all it needs beside it.
Main course1 hrServes 2–4817 kcalVegetarianEgg-freeDiabeticHigh Fiber
An Italian-style pasta e ceci: chickpeas and small pasta shapes simmered in a tomato and stock broth with garlic, finished with good olive oil. Cheap, quick and filling from store-cupboard tins.
A milky, long-simmered pork bone broth served over ramen noodles with rolled char siu pork belly, soy-marinated nitamago eggs, wood ear mushrooms, nori and pickled ginger.
Torta al limone (lemon cake) is a tall, soft dessert that's easy to prepare as a snack or for breakfast for both young and old, and suitable for added fillings.
Green plantains fried, smashed flat, dipped in salted water, and fried a second time until golden and crisp outside and tender inside. A staple Cuban side and snack, served warm with salt.
Tostones are green plantains that are fried, smashed flat, and fried again until crisp and golden. An optional soak in lime water with adobo between the two fries adds extra crunch.
Puerto RicanSide Dish30 min3–4 servings710 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
A smooth French garlic soup from the south west, thickened with flour and enriched off the heat with egg yolks and sherry vinegar. Crisp garlic, thyme and golden bread cubes garnish each warmed bowl.
Two batches of bite-size puff pastry turnovers from single sheets — one filled with gochujang sausage meat, the other with miso and dulce de leche apples — so no one knows which filling they have picked.
A hearty Trinidadian soup of split peas, squash and corn in coconut milk with bacon and green seasoning, thickened with puréed corn and studded with optional hand-rolled dumplings and corn rounds. Famous as a hangover cure, generous enough for a crowd.
Triple crisp chicken wings with Sichuan glaze is a light meals & snacks built around chicken. It serves 4. It pairs well with roasted potatoes and rice pilaf.
Cold ramen noodles served beside a concentrated hot dipping broth of tonkotsu stock and a sesame, miso and pork mince tsukedare base, with marinated pork belly and a halved boiled egg.
Thick rice cakes simmered hard in a sweet and fiery gochujang sauce built on fine chili flakes, with fish cakes, green onion, and boiled eggs. The broth reduces until it coats every cake.
Flaked tuna and butter beans folded through a lemon, mustard and honey dressing with dill and red onion, served on salad leaves or crushed into seeded bread sandwiches.
Egg noodles and tuna folded through a homemade mushroom and cheddar cream sauce, baked under a standing crust of potato chips with lemon zest, dill, and chives to finish.
These tuna fish cakes are a great way of using up leftover mashed potatoes, get the kids to help with the cooking and they may never ask for fish fingers again. Serve with easy sweet potato fries.