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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.
A warm-spiced crab dip in the style of chili crab: shallot, lemongrass, ginger and chile purée cooked down dark, folded through cream cheese and mayonnaise with claw crabmeat, scallions and cilantro. Shrimp chips for scooping.
30 minMakes about 2½ cups37 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Bucatini in a carbonara-style sauce sharpened with chili crisp and black pepper, tossed with crisp pancetta and finished with an extra egg yolk and Parmesan per bowl.
Noodles tossed in a sesame paste and soy base sauce topped with sizzling chilli crisp, ginger and garlic poured over green onion. Coriander is folded through at the end.
A hot oil poured over Korean and regular chili flakes, Sichuan peppercorn, cumin, minced garlic and sesame seeds, stored in a jar as a spoon-over condiment.
A crunchy chili oil of fried garlic, fried shallot and toasted walnuts stirred into red chili flakes, paprika, sugar and white pepper bloomed with hot oil.
Knife-cut noodles tossed in a sauce of neutral oil heated and poured over Szechuan chili flakes, garlic, ginger and green onions, with sesame oil, black vinegar and soy sauce.
Boiled water dumplings are dressed with a chili oil sauce that is bloomed with hot oil over garlic, green onion, and chili flakes. The vinegar goes in last so its brightness survives.
A smooth, spicy skillet queso of melted Velveeta stirred with canned chili, paprika, cayenne, chili powder, lime and cumin, served straight away with tortilla chips.
Pan-seared white fish pieces in a syrupy chilli lime sauce with sriracha, brown sugar, garlic and ginger. It is served over rice with coriander, sliced red chilli, lime wedges and steamed Asian greens.
Modern Asian, Thai-ishMains18 minServes 2350 kcalDairy-freeEgg-free
Fried paneer and vegetable momos tossed in a wok with a vinegar, soy and chilli sauce mixture, onions and capsicum. The dish is garnished with toasted sesame seeds, spring onion greens and coriander.
French bread halves spread with a parsley and cilantro chimichurri of garlic, oregano and red chili, topped with parmesan and mozzarella and broiled until bubbling.
This chimichurri leans generous: a quarter cup of fresh oregano, a whole shallot, a splash of red wine alongside the vinegar, and a full cup of olive oil — as the source lists the oil in two half-cup pours — for a rich, pourable sauce.
Thinly sliced beef and broccoli florets tossed with egg noodles in a dark and light soy sauce thickened with cornflour. Sesame seeds and chopped shallots finish the skillet.
Main course20 minServes 473 kcalDairy-freeDiabeticLow Fat / Low Cholesterol
A saucy Chinese stir fry of chicken thigh pieces with capsicum, onion and roasted cashews in an oyster sauce and sesame glaze. It is served immediately while the sauce is glossy.
A quick Chinese soup of creamed corn and shredded cooked chicken in broth with soy, cooking wine, ginger and garlic, thickened with cornflour and finished with whisked egg ribbons. Sliced scallions garnish the bowls.
A slaw of Chinese cabbage, red cabbage, carrot and shredded chicken in a soy, rice vinegar and sesame dressing, with crunchy noodles through it and on top. Sesame seeds finish the bowls.
Western ChineseSalad15 minServes 2684 kcalDairy-freeEgg-freeHigh Fiber
Pan-crisped chow mein noodle cakes topped with a saucy stir fry of chicken, carrot, bok choy, cabbage and scallions in an oyster and soy sauce thickened with cornflour. The sauce is spooned into the centre so the noodle edges stay crispy.
If you have ever made spice blends at home, you know that they taste SO much better than storebought. This Chinese Five Spice blend has off the charts flavor that is perfect for your next Asian dish.
Frozen edamame in the pod simmered in a salted broth with Sichuan peppercorns, dried chiles, star anise, cassia, bay, ginger and scallion, then soaked so the beans take on the spice.
Blistered green beans stir-fried with ground pork, dried red chiles, garlic and ginger, finished with Shaoxing wine and a dark soy sauce glaze, served over rice.