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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.
Plump and perfectly seasoned shrimp coated in an irresistible sauce to die for! And what better way to soak up every last drop of the creamy, spicy, tangy deliciousness than with al dente pasta? This recipe hits all the right notes and leaves you craving more.
Africandinner, Lunch, Main Course30 minServes 4650 kcalEgg-free
Cornstarch-coated shrimp fried until golden, tossed in a mayonnaise, honey and sweet chili sauce, and served in corn tortillas with cabbage, cilantro and lime.
Enoki and shimeji mushrooms dressed with chiles, soy, garlic, ginger, lime and herbs are wrapped in banana leaves with lemongrass and grilled until the packets char. The leaves keep the mushrooms juicy and perfume them as they cook, with rice alongside.
Barbecue char siu roast pork with gai lan is prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
Main course30 minServes 413 kcalDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A homemade pizza crust pre-baked, spread with barbecue sauce and mozzarella, topped with sauce-tossed shredded chicken, red onion and cilantro, and baked until bubbling.
Main course25 min4 people272 kcalGluten-freeEgg-free
Ground chicken stir-fried with shallots in an oyster, chilli paste and fish sauce glaze, finished with a large handful of basil leaves wilted in the pan.
Main course25 min4 servings24 kcalGluten-freeDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Day-old rice stir-fried with garlic, ginger, chile and crispy fried onions, scrambled with basil-flecked eggs and finished with soy sauce and sesame oil.
Main course20 min4 servings156 kcalVegetarianDairy-freeDiabeticRenal
Chewy vegetarian duck, made from wheat gluten, takes a hard sear before joining string beans, onion and bell pepper in a basil-heavy stir-fry pounded with garlic and bird's eye chilies. It is boldly hot and savory, with the basil folded in at the very end so it stays fresh.
A rich, slowly reduced milk dessert scented with saffron and cardamom and studded with sliced cashews, pistachios, and almonds, served warm in small bowls.
A pitcher margarita of blended, strained watermelon with tequila blanco, Cointreau and lime juice, sweetened with a spicy jalapeño simple syrup and served in Tajín-rimmed glasses.
A romaine salad with barbecue sauce-coated chicken thighs, corn, black beans, tomatoes, green onions and crushed corn chips, tossed in a blended Greek yogurt and cottage cheese ranch-style dressing.
Noodles tossed in scallion sauce, shallot oil and vegetarian oyster sauce loosened with hot noodle water, topped with sliced BBQ pork and blanched bok choy.
Hong KongMain course10 minServes 1354 kcalDairy-freeEgg-freeDiabetic
A Prohibition-era gin sour sweetened with honey syrup instead of sugar: London Dry botanicals, bright lemon and floral honey, shaken cold and finished with lemon zest and thyme.
A beef broth soup of browned chuck roast pieces simmered with carrots, celery, onion, tomato paste and thyme, finished with barley cooked until tender and a garnish of parsley.
A Chinese stir-fry of thin flank steak marinated with soy sauce, cornstarch, sesame oil and baking soda, seared and tossed with blanched broccoli in a soy, oyster sauce and beef broth sauce.
Ground beef cooked in one pot with long grain rice, beef broth, tomato paste and a bag of frozen mixed vegetables, with baby spinach wilted through at the end under the lid.
Thin beef slices marinated in soy, oyster sauce, black pepper, cornstarch and baking soda, seared, then finished with eggs mixed with green onion and a cornstarch slurry, gently scrambled.
Grilled beef brisket is served cool over a tangle of julienned peppers, cucumber, carrot, and perilla, under a sharp mustard dressing. The contrast of warm beef and crisp raw vegetables keeps every bite lively.
A fiery brisket yukgaejang built on beef bone broth, with radish, oyster mushrooms, and mung bean sprouts simmered in chili-laced sesame oil. It is hearty, spicy, and made for a bowl of rice alongside.
Thin-sliced sirloin marinated in soy, coconut sugar, sesame and chili garlic sauce and seared until caramelized, served over rice with a fried egg, kimchi, cucumber ribbons and a spicy yogurt sauce.
Fried rice where seasoned beef, sweet corn and rice are tossed in butter with green onion and garlic, glazed with oyster sauce and finished with chives.
Wide rice noodles stir-fried at high heat with marinated flank steak, onion, scallions and bean sprouts in a soy-based sauce. Finished with sesame oil.
A quick beef chow mein with tender beef, fresh vegetables, and a savory sauce that clings to the noodles. Simple ingredients, big flavor, and ready fast.
Asian AmericanDinner, Side Dish25 minServes 6285 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Beef mince stir-fried with garlic and scrambled egg, then tossed with chow mein noodles, cabbage, carrot and bean sprouts in a soy and oyster sauce thickened with a cornflour slurry.