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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.
White chocolate melts into warm milk with vanilla for a rich, sweet hot chocolate that never boils. Whipped cream or marshmallows and a grating of nutmeg finish each mug.
A quick Parmesan and half-and-half sauce flavored with garlic and onion powder thickens in about 5 minutes on the stove. It spreads over pizza or serves as a dip for breadsticks.
American, Italian AmericanSauce10 minServes 1240 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Two whole snapper stuffed with dill, parsley, garlic and lemon, tied and baked until the flesh flakes from the bone, with a warm garlic and dill butter sauce served alongside.
Whole wheat flour and buttermilk make these pancakes hearty yet pillowy, whisked together in minutes. They cook in quarter-cup rounds until both sides are golden.
AmericanBreakfast, brunch, Main Course20 minServes 4344 kcalVegetarian
Smoky, lightly charred wide rice noodles covered with chicken and broccoli in a thick, glossy, savory gravy. It is a comforting, spoon-over-everything noodle dish where the sauce does most of the work. Chicken is the protein used here; pork, vegetables or tofu can be substituted.
Wide rice noodles seared until the edges char, then lacquered with sweet dark soy sauce and tossed with chicken, broccoli and egg. The result is smoky, caramelized and simple. Chicken is the protein used here; pork, vegetables or tofu are good alternatives.
Made here with chicken, sliced chicken is laid over just-wilted cabbage and broccoli and covered with a warm, generous peanut sauce. It is a rich, mild dish served with jasmine rice.
A thick sirloin marinated with pepper and savory sauces, seared whole and sliced over wok-tossed vegetables. Scallions and cilantro wilt gently over the hot beef, releasing their aroma just before serving.
Wonton noodles, wontons and bok choy served in a chicken stock broth infused with ginger, garlic and scallion and seasoned with soy sauce, shaoxing wine and sesame oil.
A noodle soup with homemade wontons of ground pork and shrimp paste seasoned with ginger, dashi and sesame oil, in a chicken stock broth with ginger and dried shallots, plus bok choy.
Wontons and bok choy in a clear chicken broth flavored with ginger, garlic, scallion, shaoxing wine and sesame oil, garnished with scallions and chili oil.
Marinated beef, scrambled egg, onion, green onion and frozen vegetables stir-fried with cold cooked rice and finished with soy sauce, black pepper and XO sauce.
Frozen udon loosened with hot water and stir-fried with pork belly, onion, cabbage, carrot and shiitake mushrooms in a soy, oyster, Worcestershire and sugar sauce.
Jasmine rice toasts in butter with turmeric, granulated garlic and fried onions, then steams until tender. Herbs and lemon wedges are the simple finishing touches for this yellow pilaf.
Shallots and garlic soften before jasmine or basmati rice goes in with chicken broth and turmeric in this Vietnamese-style yellow rice. A covered rest after cooking keeps the grains separate for fluffing.
Basmati rice is toasted in butter, then simmered with chicken bouillon, garlic powder, onion powder and turmeric until plump. A fork fluff and a scatter of cilantro finish the pan.
Yogurt and cocoa muffins is a Italian sweet pastries built around potato. It takes 30 min in total and serves 12. It pairs well with sour cream and green beans.
A fresh geotjeori of young napa cabbage with onion and carrot in an anchovy fish sauce and red pepper seasoning. It is tossed and eaten at once, crisp and bright rather than fermented.
A clear, comforting soup of potato, young squash, and tofu in a light dashi broth. Tuna extract and soup soy sauce season it gently, with red chili and green onion stirred in at the last moment.
A spicy, saucy braise where pork cooks in the middle of a ring of squash and tofu, soaking up a gochujang seasoning as it simmers. The sauce reduces to a glossy coating meant for spooning over rice.
A yukgaejang cup noodle is dressed up gamjatang-style with perilla leaves, perilla oil and perilla seed powder. The leftover broth then becomes a fried rice with stir-fried kimchi and seaweed flakes.
Eggs are fried in hot oil until their whites crisp and the yolks stay runny, then arranged over celery, shallot and cherry tomato salad with a lime and fish sauce dressing. Extra dressing is drizzled over the plated eggs.
Glass noodles, poached pork and shrimp are tossed warm with onion, celery, tomato and a lime, fish sauce and chile dressing. The Thai salad is served as soon as it is dressed so the noodles drink in the citrus.
Thin-pounded chicken breasts dredged in flour and pan-fried, finished in a glossy butter, white wine and broth sauce sharpened with soy sauce and yuzu juice and topped with yuzu-dressed scallions, with bread for dipping.
Main course30 min4 servings318 kcalEgg-freeDiabeticRenal
Chicken breasts marinate in olive oil, lemon juice, za'atar and garlic, then grill in under 20 minutes total. A short rest before slicing keeps the za'atar chicken juicy.
Sumac, thyme, oregano, coriander and marjoram are whisked with toasted sesame seeds and kosher salt for a herby, nutty za'atar blend. The seasoning keeps for up to 2 weeks in an airtight container.