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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.
Convenience-store udon gets a creamy upgrade from tuna and mayonnaise, loosened with a spoonful of the noodle soup. Chives and seaweed flakes finish it in minutes.
A from-scratch tuna noodle casserole: curly egg noodles and flaked tuna in a mushroom, sherry and lemon cream sauce under a crisp cheddar breadcrumb topping. Creamy, crowd-pleasing and freezer-friendly.
A poke-style bowl of tofu noodles, cubed tuna, avocado, and crunchy vegetables with a soy-tsuyu sauce. Everything is served fresh and uncooked, so the textures stay bright.
Chargrilled potatoes and red onions are tossed with raisins soaked in orange juice and balsamic, then topped with rare tuna chunks. A garlic and lemon aïoli is served with the warm salad.
Seasoned sushi rice topped with creamy sesame tuna and a quick-pickled cabbage and cucumber salad. Crisp nori and pickled ginger add crunch and brightness to every bite.
Seasoned ground turkey and crisp waffle fries layered over lettuce with tomatoes, avocado, pickles and fried onions. A lemony seasoned dairy-free sour cream ties the burger flavours together.
A creamy, herb-scented soup that turns leftover turkey into a hearty bowl with egg noodles, carrots, celery and peas. The evaporated milk gives the broth a gentle richness.
Spiced turkey mince simmered with tomatoes and kidney beans, served over tortilla chips in bowls. Crème fraîche and fresh coriander cool the cayenne heat at the table.
Golden puff pastry pasties filled with turkey mince, mushrooms, spinach, sage, cream cheese, roasted red peppers and cheddar, crimped in the Cornish style.
Bite-size chocolate thumbprint cookies rolled in chopped pecans and filled with creamy caramel. A drizzle of semi-sweet chocolate finishes the classic turtle combination.
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.
Chewy homemade udon noodles in a clear, savoury dashi broth seasoned with soy sauce and mirin. Scallions and shichimi togarashi finish the simple Japanese soup.
Thick wheat noodles tossed in a sambal, soy and honey sauce with stir-fried peppers, onions, ginger and garlic. Sesame seeds and scallion greens add the final crunch.
An anchovy kalguksu ramen is transformed into ulmyeon, a thickened seafood noodle soup with vegetables and egg ribbons. Starch water gives the broth its characteristic silky body.
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.
A fully plant-based ramen with homemade alkaline noodles, a deep shiitake and kombu broth darkened with broiled vegetables, and chile-crisped tofu. King trumpet mushrooms, leeks and nori complete the bowls.
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.
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.
A miso and nutritional yeast broth carries chickpeas, udon noodles and broccolini, finished with rice vinegar and a topping of crisped, seasoned chickpeas.
A single-serving ramen in which baby bella mushrooms are sautéed dark, noodles cook in vegetable broth, and spinach and coconut milk turn the bowl rich and creamy.
Wheat noodles over a sesame paste and chili oil sauce sharpened with black vinegar, topped with a browned soy curl and shiitake mince fried with Sichuan preserved greens — a fully vegan dan dan.
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 rich vegan pho with a fruit-sweetened vegetable broth perfumed by charred ginger, star anise, cinnamon and black cardamom. Fried tofu, bean curd and seasoned mushrooms top the rice noodles.
Serves 8 to 10331 kcalDairy-freeEgg-freeLow Fat / Low CholesterolHigh Fiber
Hand-rolled dumplings filled with shiitake mushrooms, cabbage, carrot and scallions, pan-fried, steamed and fried again so the bottoms turn golden and crisp — potsticker style.
A fragrant vegan green curry built on a fresh paste of lemongrass, green chillies, ginger and coriander stalks, with tofu marinated in half the paste. Rice noodles, Tenderstem broccoli and beansprouts finish the coconut broth.