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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.
Salmon filets grilled on top of a bed of lemons and doused in a bright and bold chimichurri sauce make for a simple summer main that hits all the marks.
Skin-on salmon fillets grill until the skin crisps and are served over farro cooked with anchovy, garlic and olives, topped with a herb, caper and lemon salsa verde and watercress.
Diver scallops are grilled in their shells and sliced over sea spaghetti in a reduced kelp and scallop roe broth, finished with sea truffle oil and crisp fried fish scales.
A smoky chipotle-lime shrimp salad with grilled corn, black beans, avocado, red onion and cherry tomatoes over romaine, all tossed in a cilantro-chipotle vinaigrette.
AmericanSalad, Side Dish50 minServes 6358 kcalGluten-freeDairy-freeEgg-freeRenal
Warm shrimp are tossed with thinly sliced lemongrass, mint, scallions and carrot in a roasted chili and lime dressing. Served on lettuce leaves, it is aromatic and moderately spicy.
Lemon and oregano marinated swordfish steaks sear quickly in a very hot pan, then rest while broad beans warm in the wine and butter pan sauce. A parsley, olive and caper gremolata is served on the side.
Main course1 hrServes 495 kcalGluten-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Thick swordfish steaks grilled until just opaque, spooned over with a punchy dressing of finely chopped whole lemon, oregano, garlic, capers and coriander.
This seared tuna is blackened on the outside and left raw in the centre, then served with smooth guacamole and a sharp lemongrass, lime and soy dressing. You’ll need a charcoal grill or griddle pan and a food processor.
Main course25 minServes 4167 kcalDairy-freeEgg-freeDiabetic
Zucchini, eggplant, bell pepper, cherry tomatoes, shishito peppers and king oyster mushrooms are grilled, then marinated in a tsuyu and vinegar sauce. Half a day in the refrigerator turns them into a bright, smoky pickle.
Meet Grilovana Riba, North Macedonia's celebrated grilled fish that turns a simple catch into a genuine feast. Freshly caught fish is cooked over an open flame until the skin crisps and the flesh takes on an unmistakable smoky aroma. A fragrant marinade of olive oil, lemon and garlic, paired with seasonal vegetables, rounds the dish off beautifully. It is fresh, wholesome and made for sharing, a true taste of the Macedonian lakes and countryside.
Hand-rolled Japanese dumplings with a choice of pork or chicken filling or a crab and prawn filling, fried then steamed, with a soy, lime and chilli dipping sauce.
Skin-on hake fillets pan-fried and finished in butter, served over steamed chard with a warm charred sweetcorn, mustard, thyme and garam masala dressing.
Main course1 hrServes 4228 kcalVegetarianEgg-freeDiabetic
Pan-fried hake is finished in the oven with softened fennel, cherry tomatoes, capers, saffron and white beans. A sun-dried tomato, chilli and oregano dressing adds a little heat, while crispy breadcrumbs give the dish some crunch.
Main course30 minServes 2615 kcalVegetarianEgg-freeHigh Fiber
Har Gow (Dim Sum Shrimp Dumplings) is a Chinese dim sum built around shrimp. It takes 80 min in total and serves 6. It pairs well with garlic bread and rice.
Spiced roasted squash and red onion folded through lime and coriander bulgur with broccoli, topped with harissa salmon under a seed crumb, tahini dressing and pomegranate.
Harissa adds a layer of nuance to this twist on Italian American favorite, shrimp scampi, offering added body and warmth from spices such as caraway and cumin.
Cubes of sushi-grade fish marinated in soy, rice vinegar, sesame and honey, served over steamed rice with pineapple, vegetables, edamame and a sriracha mayonnaise drizzle.
Asian AmericanDinner, lunch15 minServes 4763 kcalDairy-freeEgg-freeHigh Fiber
Ahi tuna with sweet onion, scallion, shoyu and Hawaiian sea salt, with ogo and inamona, chilled an hour and served over Calrose rice with wasabi mayo among the toppings.
Elbow macaroni folded with celery, carrot, corn, red onion, green onion and imitation crab in a two-mayo dressing with rice vinegar and dashi, chilled before serving.
The classic Hawaiian lomi lomi salmon in bowl form — salted salmon folded with ripe tomato and onion, then chilled so the flavors deepen before serving.
A clear, umami-deep vegan broth built on browned fresh mushrooms, aromatics, dried shiitakes, jujubes, goji berries and angelica root. The strained broth is finished with extra dates, berries and scallion pieces for the hot pot table.
Makes about 2½ quarts259 kcalGluten-freeDairy-freeEgg-freeLow-SodiumLow Fat / Low CholesterolHigh FiberRenal