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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.
Chinese broccoli cooked fast and hot, its thick stems tender and its leaves glossy under a simple oyster sauce glaze. It is the kind of plain, well-executed vegetable dish that anchors a table of richer curries and fried dishes.
Hong Kong-style chow mein noodles stir-fried until lightly crisp with five-spiced tofu, flowering chives, carrot, bean sprouts and scallions. A mix of light and dark soy with sesame oil coats the noodles.
The 'three treasures of the earth' — eggplant, potato and bell pepper — fried until tender and tossed in a wok with garlic, scallion and a soy and Shaoxing wine sauce.
Crisp slices of lotus root shallow-fried until caramelised at the edges, then stir-fried Sichuan-style with fermented black beans, doubanjiang, dried chilies, garlic and green pepper.
Mung bean vermicelli tossed over high heat with shredded cabbage, shiitake mushrooms, garlic and chiles in a soy and black vinegar sauce — a night-market style vegan noodle stir-fry.
Elbow macaroni cooked directly in a milky cheese sauce in a single pot, so the sauce turns silky and clings to every tube. Mozzarella plus a sharper shredded cheese give it both stretch and bite.
A no-oven streusel of flour, oats, brown sugar and cinnamon bound with melted butter and toasted in a cast-iron skillet. The clumps crisp up as they cool and keep for days at room temperature.
Dessert15 minMakes about 3 cups350 kcalVegetarianEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
This strawberry baked Alaska has a soft sponge base, strawberry ice cream, glossy Italian meringue and a quick strawberry sauce. You’ll need a blender, sieve, stand mixer, sugar thermometer and cook’s blowtorch.
A layered, chilled pudding of vanilla pudding folded with cream cheese and whipped topping, layered with vanilla wafers, chessman cookies, bananas and sugar-macerated strawberries.
Soft pink cookies from strawberry cake mix, studded with white chocolate chips and candy pieces and finished with sprinkles — mixed and baked in half an hour.
No-bake pots layering a glossy homemade strawberry sauce, lemony cheesecake cream and buttery graham cracker crumbs — assembled ahead and served chilled.
Pink strawberry cookies made from cake and pudding mixes, with pieces of cookies and cream candy bars pressed into the dough and white chocolate chips added as they come out of the oven.
Strawberry Lemonade – easy homemade lemonade with a fresh sweet and tart flavors from fresh strawberries and lemons. Perfectly refreshing and delicious! Want to make it as an adult version? Add some vodka or sparkling wine.
Muddled strawberries and lime juice under a tall pour of soda water, sweetened with just a teaspoon of honey. Bright pink, properly fizzy and not too sweet.
This delightful Strawberry Mango Smoothie recipe is a burst of tropical flavors that will transport you to paradise. With just a handful of ingredients and a blender, you'll be sipping on this refreshing treat in no time.
Soft, chewy mochi wrapped around a whole fresh strawberry coated in sweet red bean paste — the classic ichigo daifuku, vegan and gluten-free, with a matcha variation.
Soft white bread rolled around Nutella and diced strawberries, dipped in egg, pan-fried in butter and coated in sugar so the rolls eat like warm filled doughnuts.
A double-crust pie filled with rhubarb and strawberries macerated with sugar, ground tapioca and strawberry jam. The fruit bakes until its juices bubble through a golden solid or lattice top.
Chewy sago pearls folded into a blended strawberry, coconut milk, evaporated milk and condensed milk base, served with fresh strawberry pieces and jellies.
Biscuits made with freeze-dried strawberries folded into the dough, split and filled with whipped cream and fresh chopped strawberries tossed with sugar and orange juice.
Jasmine rice bowls with yogurt-spiced chicken cubes and a corn, bell pepper, onion, jalapeno and cotija salad in a blended yogurt and cottage cheese dressing.
Cooled pasta and skillet-warmed fire roasted corn with green onions, shallot, pickled jalapeno, cilantro and cotija, in a blended cottage cheese chili-lime dressing.
Blanched Napa cabbage leaves rolled around turkey, carrot, mushroom, scallion and rice, pan-crisped and served with a soy, vinegar and sesame dipping sauce.
Jumbo pasta shells filled with ricotta, spinach, pecorino and lemon zest, baked in marinara sauce. The spinach is steamed and squeezed dry so the filling stays creamy rather than watery.
White fish fillets brushed with a mustard, honey and Worcestershire sauce and baked under a crisp stuffing crumb with Parmesan, lemon zest and parsley. A simple dressed salad of spring greens goes alongside with lemon wedges.
Main course25 min4 servings234 kcalGluten-freeEgg-freeLow Fat / Low Cholesterol