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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 generous mix of shrimp, mussels, squid and scallops stir-fried with crisp vegetables in a peppery garlic sauce. Basil folded in at the end keeps the rich seafood bright and aromatic.
ThaiMain course30 minServes 2 to 3239 kcalDairy-freeEgg-freeDiabetic
This hearty stew is inspired by moa fa’asaina, a traditional Samoan braised chicken dish. In this version, bite-size pieces of chicken breast are sautéed with bell pepper and onion, then simmered in a rich, savory sauce flavored with soy, vinegar, and garlic-ginger scallion paste. The stew is spooned over toasted coconut rice to soak up every bit of the flavorful sauce, and topped with sliced scallions for a perfect finishing touch.
Buttermilk muffins with both baking powder and bicarbonate of soda for a soft, fluffy crumb, studded throughout with blueberries. A short blast of high heat starts the rise before the temperature drops.
The classic Cuban highball: cane sugar and fresh lime stirred until dissolved, mint gently muddled, white rum added, and the glass filled with ice and topped with club soda.
Individual chocolate cakes with a set ganache centre hidden inside the batter, so the middle stays molten after baking. They are turned out and served with ice-cream and a dusting of cocoa.
Skirt steak marinated overnight in apple juice, soy, and garlic, seared hard and sliced thin for wrapping in lettuce leaves with a ginger-scallion sauce and a spicy ssam sauce.
Flank steak strips marinated with baking soda and cornstarch, seared in a hot wok and tossed with green onions and dried red chiles in a brown-sugar soy sauce.
Instant ramen noodles tossed with cornstarch-seared sirloin, broccoli and carrot in a soy, brown sugar and broth sauce scented with garlic and ginger. Sliced scallions and toasted sesame seeds finish the skillet.
Chicken thigh pieces marinated with baking soda and cornstarch, browned in a wok and finished with scallions and dried red chiles in a brown-sugar soy sauce.
Udon noodles folded through browned ground beef in a soy, hoisin and ginger sauce, thickened at the end with a cornstarch slurry. The whole dish cooks in about half an hour.
Asian, Asian American, MongolianMain Course30 minServes 4657 kcalDairy-freeEgg-free
Velveted lamb stir-fried with onion and green onions in a hoisin and five-spice sauce that turns glossy as it simmers. The lamb marinates in baking soda and cornflour first for its tender texture.
Large peanut butter and oat cookies studded with mini candy-coated chocolates and mini chocolate chips. The centres stay soft and chewy while the edges set crisp.
Flaky croissants layered with whipped cream cheese, Swiss cheese, and black forest ham, baked until molten and dusted with powdered sugar for dipping in raspberry jam.
Ham and Gruyère sandwiches with mayonnaise and Dijon, dipped in an egg and milk batter and fried in butter, dusted with powdered sugar and served with jam.
A chilled Dominican drink of orange and lime juice with vanilla and sugar, stirred with evaporated milk poured in slowly so it stays smooth and creamy.
Chicken thighs browned, then simmered in a skillet with golden onions, cinnamon, ginger, cumin, tomatoes and honey. Raisins stir in for the final ten minutes of cooking.
A no-cook chicken salad bound with Greek yogurt and tahini and warmed with turmeric, cinnamon and cumin. Dried cherries, green onion, fresh herbs and toasted pecans fold through the diced chicken.
Lamb backstraps rubbed with a ras-el-hanout-style spice blend, seared to pink and rested, then sliced and served with a lemon yoghurt sauce. A pinch of sumac or paprika garnishes the sauce.
Spiced lamb meatballs with cumin, coriander, paprika and cinnamon, pan-fried and tucked into pita pockets with lettuce, tomato and red onion. A blitzed mint yoghurt sauce drizzles over the top.