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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.
A spring plate of pink rack of lamb carved over lemon-whipped ricotta and a vignarola of broad beans, asparagus, peas and lettuce, with a punchy rosemary and anchovy sauce.
Haiti's slow beef ragout: beef browned hard, then braised with onion, pepper, carrot, tomato, thyme and bay until the sauce turns rich and glossy. Make it a day ahead if you can; it deepens overnight.
HaitianDinner, Main Course, Stew2 hr1-21330 kcalGluten-freeDairy-freeEgg-freeHigh Fiber
Ground chicken simmers with onion, sweet paprika and crushed tomatoes into a ragù that coats pappardelle, finished with butter and a swirl of sour cream.
Main course45 min4 servings56 kcalEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Wholewheat egg noodles stir-fried with ribbons of carrot and courgette, red pepper and spring onions in a soy, sweet chilli and lime dressing, topped with peanuts and fresh coriander.
Thai and South-East AsianMain course1 hrServes 4503 kcalVegetarianDairy-freeLow-SodiumHigh FiberRenal
Kidney beans simmer into a spiced tomato rajma while chaat-spiced tofu skewers roast in the oven, served together with rice, yoghurt and a chopped cucumber salad.
A North Indian kidney bean stew: beans soaked overnight and simmered until tender, then folded through a ghee-based onion masala with tomato paste, tamarind and amchur.
Ground turkey burgers seasoned with the herbs of ranch dressing — parsley, dill and chives with garlic and onion powder — grilled or pan-cooked and served on pretzel buns.
Ratatouille is one of those dishes that has become so popular worldwide, it’s hard to remember where it came from originally. No mere vegetable stew, ratatouille is only really worth making in high summer: kept in the fridge, it will repay your efforts every time you open the door. Great served warm with barbecued fish or at room temperature with bread
Ratatouille (French Vegetable Stew) is a French, Western light mains, main, sides centred on eggplant. It combines eggplant, salt, tomatoes for a straightforward, balanced result.
Very cold slices of sashimi-grade fish are arranged over rice and crisp vegetables and dressed at the table with a soy and hot pepper paste sauce, sesame oil and sesame seeds.
Surf and turf with a difference: salt-cured pork belly poached in duck fat and crisped, served with razor clams stuffed with a fennel, ginger and cream mixture under a Parmesan crumb.
Main course12 hr 30 minServes 2790 kcalGluten-freeEgg-freeDiabetic
This classic mushroom risotto presses all the right buttons, with intense porcini mushrooms and plump arborio rice. Each serving provides 480kcal, 10g protein, 75g carbohydrate (of which 4g sugars), 12g fat (of which 4g saturates), 3g fibre and 1.96g salt.
Baked potato flesh is mixed with butter-cooked white fish, chilli, thyme and herbs, shaped into cakes, crumbed and pan-fried, then finished in the oven.
Red beans simmered low and slow with smoked sausage, ham and a ham bone, seasoned Cajun-style and mashed a little against the pot for creaminess, served over white rice.
Red Beans and Rice is a American, creole dinner built around chicken. It takes 60 min in total and serves 6. It pairs well with roasted potatoes and rice pilaf.
Overnight-soaked red beans simmered in chicken broth with browned smoked sausage, a smoked turkey leg, onion, bell pepper, celery and Cajun seasoning, with some beans mashed for creaminess, served over jasmine rice.
A Thai red curry of chicken and red bell pepper simmered in coconut milk with curry paste, fish sauce, lime and ginger, finished with peas and Thai basil and served over rice.
Rotisserie chicken folded through a yogurt dressing built on fried red curry paste, with celery, gherkins and cilantro, spooned into lettuce leaves and topped with peanuts.
Handmade dumplings filled with ground chicken and salted napa cabbage, pan-fried and steamed, then nestled into a coconut red curry sauce and baked, finished with basil, sesame and chili crunch.
asian fusionMain course1 hr 40 minServes 41105 kcalEgg-freeHigh Fiber
Bouncy, springy fish cakes flecked with green beans and lime leaf, carrying a moderate curry heat. A cool cucumber relish with shallot and chili, finished with crushed peanuts, balances the richness.
ThaiAppetizer30 minServes 2 to 3492 kcalGluten-freeDairy-freeDiabetic
A pasta alla vodka riff where Thai red curry paste and coconut milk take over: spaghetti glossed in a spicy-sweet coconut curry sauce with shallots, garlic, butter and lemon.
Chewy Korean rice cakes simmered with browned ground pork and bell peppers in a bold red curry sauce sharpened with fish sauce, rice vinegar and honey.