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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.
Pasta tossed with cherry tomatoes burst in garlicky olive oil with black pepper and a pinch of sugar, finished with chopped basil. Freshly grated Parmesan is served over the pasta.
Main course15 min4–6 servings254 kcalVegetarianEgg-freeDiabeticLow-SodiumRenal
Pasta tossed in cherry tomatoes slow-cooked with garlic and Italian seasoning until they burst, with torn burrata, basil and Parmigiano Reggiano mixed through.
Cherry tomatoes roasted with eschalot until they soften and burst, plated under a whole burrata with pesto dollops, olive oil and basil. Warmed crusty bread is served for mopping up the juices.
Softened butter spread over a board with lemon and flaky sea salt, topped with garlic crisped in olive oil, chopped chives, salted Marcona almonds and Aleppo pepper.
Garlic naan cut into chips and crisped in the oven, topped with butter chicken and melted Monterey Jack, garnished with yogurt, onion, cilantro and jalapeño.
AmericanAppetizer30 min6 to 8113 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Crisp butter lettuce in a sharp Dijon and white wine vinegar dressing, showered with panko breadcrumbs toasted with capers, garlic and lemon zest and finished with Parmesan and chives. A crunchy, briny salad with a rich golden crumb.
Dried pollack strips are buttered, sweetened and air-fried until their edges crisp. Mayonnaise in the coating keeps the grilled fish rich rather than dry.
Thick crosshatched eggplant rounds griddled in butter until golden, then glazed with a soy, oyster sauce and garlic reduction. The scored flesh drinks in the sauce while the edges stay buttery and crisp.
Roasted butternut squash blended with shallots, garlic, rosemary, ricotta, lemon and nutmeg into a silky pasta sauce. Sweet, creamy and easy to keep in the fridge for quick suppers.
Other1 hr 30 minMakes about 850ml (enough for 4–6 portions)1 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A smooth blended soup of roasted butternut squash with onion, garlic, sage, rosemary and thyme, finished with cream, parmesan and a little brown sugar.
A creamy blended soup of butternut squash, potato and apple with cinnamon, topped with crisp bacon, sour cream and fresh apple matchsticks. Sweet, savory and made in one big pot.
A blended, creamy soup of button mushrooms and onion with tofu and cashews for body, simmered in soy milk. A slice of cheddar melted in at the end gives it a gentle richness without any cream.
A noodle bowl in the style of bún chả, with fried sausagemeat patties, thin rice noodles, cucumber, carrot, lettuce and coriander under a fish sauce and lime dressing.
Thai and South-East AsianMain course40 minServes 2201 kcalDairy-freeEgg-freeDiabetic
Shredded cabbage and carrot stir-fried with garlic and peperoncino and seasoned with tuna extract. A brief hot-water soak keeps the cabbage silky rather than soggy, and the pinch of sugar rounds out the heat.
A raw, crunchy salad of shredded cabbage and cucumber dressed in a chili, plum, and vinegar seasoning. It is sharp, sweet, and spicy, best eaten soon after tossing while the vegetables still snap.
Chewy fish cake strips and thick cabbage ribbons stir-fried with carrot in oyster and dark soy sauce. Sesame oil at the end keeps the quick side dish glossy and aromatic.
A crunchy cabbage salad dressed with tsuyu and dark soy sauce and folded with crumbled seasoned seaweed and ground sesame. It takes minutes to make and tastes like a seaweed snack turned into a side dish.
Cabbage and egg batter folded in the pan around cheese and Vienna sausages, hot-dog style. A blanch keeps the sausages juicy, and ketchup over the top completes the illusion.
Cup noodles stir-fried japchae-style with shredded cabbage and carrot in a soy and oyster sauce, served over rice. The noodles drink up the sauce while the cabbage keeps the bowl fresh and crunchy.
Morning rolls hinged open and stuffed with a sweet, mustardy cabbage slaw and cucumber slices. They are crunchy, creamy, and picnic-friendly, with ketchup as the finishing stripe.
A one-pot shabu-shabu of shredded cabbage, enoki mushrooms, and thin beef in a soy and tuna broth, with spicy cup noodles cooked in at the end. A sweet vinegar soy dip waits on the side for the beef.
Thick cabbage disks roasted under a soy, honey, lemon and smoked paprika glaze with chilli heat until tender inside and crisp at the edges. A juicy, caramelized vegetable steak with sweet and smoky flavor.
A flourless toast built on a pan-fried cabbage, egg, and rice flour base, topped with bacon, jalapeño, and cheddar. Sriracha and chili sauce stand in for the usual toast spreads with a spicy kick.