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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.
Japanese sweet potatoes cut into sticks, dusted with cornstarch and tossed in avocado oil before roasting at high heat. The baked fries emerge crisp outside and fluffy within, finished simply with salt.
The haymaker's drink of ginger, molasses and apple cider vinegar was built to refresh people working in summer heat, and it still tastes like a field break.
Once you taste homemade Szechuan sauce, you'll be wondering how you ever survived without it. It's so easy to mix up and doubles as both a dip and a marinade!
A herb-heavy tabbouleh in the traditional style, with far more parsley and mint than bulgur, sharpened with lemon and served alongside grilled flatbreads.
A crunchy taco shell wrapped in a cheese-melted pita, filled with seasoned taco meat, lettuce and more cheese. The contrast of crisp shell and soft, cheesy flatbread is the whole point.
Crisped flour tortillas layered with warmed refried beans and taco-seasoned beef, topped with enchilada sauce and Mexican cheese, baked until melted and cut into slices.
A creamy, gently spicy jalapeño sauce blended from mayonnaise, sour cream and taco seasoning. Five minutes in the blender and it is ready for quesadillas, tacos and dipping.
Chopped romaine topped with saucy spiced ground beef, cheese, tomato and avocado, drizzled with a chipotle mayo and finished with crushed tortilla chips.
AmericanMain course30 min2 to 42250 kcalGluten-freeEgg-freeHigh Fiber
A slaw designed for use in tacos. A limey sour cream dressing that does so well with Mexican flavours, bit of crunch from the cabbage with signature slaw “juiciness” which acts like a sauce so you don't need to bother with a salsa or taco sauce.Ideal for things like Crunchy Chicken Taco Fingers, Fish Tacos, Chipotle Prawn Tacos, Baja Fish Tacos, Grilled Chicken for Tacos (ie pieces of protein) rather than things that are shredded and saucy (too same-same). You can also serve it as a side salad, like regular slaw!
Chicken wings and drumettes pan-fried, simmered in a soy, sesame oil and cooking wine sauce, and finished over high heat with Thai basil and red chilies.
Skin-on chicken thigh stir-fried with ginger, garlic and chili, tossed with cooked noodles in a soy and sesame sauce and finished with a large handful of Thai basil.
A butter-based black pepper sauce with shallot, garlic, oyster sauce, ketchup and Worcestershire, poured over thinly sliced beef cooked on a hot plate with rice, corn and green onion.
Chicken tenders marinated with garlic, five-spice, white pepper, oyster sauce and soy, dredged in a seasoned flour and cornstarch coating, deep-fried and served with sriracha mayo.
Noodles stir-fried with marinated pork shoulder, cabbage, carrot, shiitake mushrooms, shallots and dried shrimp in a soy, oyster sauce and black vinegar sauce.
Boneless skin-on chicken thighs marinated in soy sauce, white pepper, cooking wine and five-spice powder, pan-fried skin-side down until deeply golden and rested before serving.
Chicken wings marinated in soy, garlic and paprika, fried crisp by either a deep-fry or air-fry method, and coated in a blended cilantro, jalapeño, mint, mayo and yogurt sauce.
Thinly sliced beef and onion cooked on a sizzling hot plate in butter, with rice, corn and green onion in the middle and black pepper sauce poured over at the end.
Green onion pancakes spread with sweet bean sauce, layered with braised beef shank slices, green onion and cucumber, rolled tight, skewered and cut into pieces.
Whole corn coated in a Japanese mayo and vegetarian oyster sauce mixture seasoned with garlic powder, five-spice, chili flakes and black pepper, air-fried until hot and browned at the edges.