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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.
Bring the flavours of the Albanian coast to your table with Peshk i Pjekur, a simple yet stunning dish of whole grilled fish dressed in fresh herbs and zesty lemon. Rooted in the seaside villages where the day's catch is cooked over open flames, it captures the sunny, Mediterranean spirit of Albanian cooking. Light, aromatic and beautifully unfussy, it makes an easy weeknight supper and an equally impressive centrepiece for guests.
Bring a taste of the Adriatic coast to your kitchen with Peshk me Domate, a bright and simple Albanian fish dish that lets fresh ingredients do the talking. Tender fillets gently simmer in a sauce of ripe tomatoes, garlic and fragrant Mediterranean herbs, filling the kitchen with the kind of aroma you would expect from a seaside taverna. It is easy enough for a weeknight supper yet elegant enough for guests, and every forkful carries a little piece of Albanian culture straight to your table.
Tender fillets are baked with plenty of fresh garlic, a generous drizzle of olive oil and a squeeze of lemon, then finished with parsley for a bright, aromatic lift. It is simple, wholesome food that celebrates fresh produce and lets a handful of good ingredients do all the work.
Tender fish meets a fragrant tomato sauce loosened with garlic, onion and good olive oil, then finished with a scattering of fresh herbs. It is light enough for a relaxed weeknight supper yet elegant enough for a special occasion, marrying easygoing Mediterranean flavours with warm Albanian hospitality. Bring a taste of the Adriatic straight to your own kitchen.
King prawns cooked in fiercely hot olive oil with sliced garlic, crushed dried chilli and smoked paprika, finished with parsley and lemon juice and served with crusty bread.
Jasmine rice dried overnight and stir-fried with marinated shrimp, bell peppers, onion, Thai chiles and pineapple in an oyster, soy and fish sauce mixture.
A pound of poached shrimp are jarred with pineapple pieces, jalapeño and red onion under a sweet-sharp brine of white vinegar, pineapple juice and lime juice. A few hours in the fridge turns them into a bright, snackable pickle.
Pira Caldo is a traditional Paraguayan fish soup, renowned for its hearty flavors and vibrant cultural heritage. Steeped in a blend of local ingredients, this dish captures the essence of Paraguayan cuisine with its use of freshwater fish, typically caught fresh from the rivers of Paraguay. Combined with a medley of vegetables and spices, the soup is both nourishing and deeply satisfying—a staple comfort food across Paraguayan households.
For now, enjoy this handy 12-in-1 list! Also see - homemade pizza dough (dough and cooking) and pizza sauce recipe. No yeast? No worries! Make this Magic No Yeast Pizza Dough.
Plaice steak, buttered mash and summer veg is a British main course centred on chicken. It combines unsalted butter, 4 pt whole milk, 4 pt double cream for a straightforward, balanced result.
Plokkfiskur: Icelandic Fish Stew with Potatoes is a Icelandic main centred on cod. It combines cod fillets, chopped onion, boiled potatoes for a straightforward, balanced result.
Halibut fillets poached gently in a flour-thickened lemon velouté and dressed with a warm fines herbes vinaigrette. Steamed asparagus is served alongside.
Main courseServes 4926 kcalDairy-freeEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Salmon fillets briefly seared, then poached in a coconut milk sauce with lemongrass, ginger, fish sauce and lime. It is served over noodles or jasmine rice with Asian greens.
Tuna cured in lime for ten to fifteen minutes, drained and folded with tomato, cucumber, carrot and coconut milk, served with a moulded mound of steamed rice.
Cubes of sushi-grade ahi tuna marinated in soy, sesame and ginger, served over rice with avocado, cucumber, edamame, carrots and radish. Extra green onions and sesame seeds finish the bowls.
Crisp fried wonton triangles topped with tamari- and sesame-dressed raw tuna, edamame and avocado. Two mayonnaises, one with sriracha and one with wasabi, plus eel sauce and furikake finish the platter.
Polish pasta squares tossed with wilted cabbage, browned kielbasa and oyster mushrooms in a fennel and mustard seed infused cream. Dill and sour cream finish each bowl.
Main course1 hr6 servings139 kcalEgg-freeDiabeticLow-SodiumRenal
Pomegranate-glazed roasted salmon flaked over giant couscous with miso-roasted aubergine, quartered medjool dates, feta and watercress. A tahini and orange dressing, pumpkin seeds and toasted pine nuts finish the platter.
Toasted country bread spread with sriracha mayonnaise and piled with smoked salmon, cucumber and avocado in a soy-citrus ponzu dressing. Sesame seeds and crumbled seaweed snacks add crunch on top.
A Macanese-style minchi of soy-seasoned ground pork and crisp fried potato cubes over jasmine rice, crowned with roasted oyster mushrooms and fried eggs. Sliced spring onions and a sharp cabbage salad cut through the richness.
Rolled pork belly poached with star anise and coriander seed, sliced into a miso and gochujang ramen stock with mushrooms, broccoli and sweet potato. Each bowl gets a crispy fried egg and chilli oil.
Rice cooked in a pot with sesame oil and soy sauce, crowned with seared pork neck and oyster mushrooms glossed in garlic and oyster sauce. A short covered rest lets the topping's juices settle into the grains.
Flour-dusted pork neck steaks seared gently, then simmered in a tangy ketchup and soy sauce with mushroom, pineapple, and cherry tomatoes. The buttered vegetables cook in the same pan so nothing of the steak's flavor is lost.
A brothy Portuguese seafood rice with prawns, mussels and clams, tomato and coriander, the shellfish stock enriched with the prawn shells. A separate pan of garlicky clams and mussels in white wine goes alongside.
