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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.
Bite-size salmon pieces coated in sesame seeds through egg white and baked, served over rice with a honey, tamari and ginger drizzle, an avocado, cucumber and herb salad and spicy mayo.
A pasta-salad hybrid of ditalini and blistered green beans with walnuts, capers, anchovy and caramelized lemon. Torn bocconcini and fresh herbs soften into the warm pasta.
Knife-cut noodles, potato, zucchini and oyster mushrooms simmer in an anchovy, kelp and dried shrimp broth seasoned with gochujang and doenjang. The broth is spicy, deep and slightly thick from the potato.
Spicy hand-pulled dough flake soup with octopus, Manila clams, potato and water parsley in an anchovy-kelp broth flavored with gochujang and red pepper flakes.
Meaty oyster mushrooms stir-fried with lemongrass, curry spices and crunchy sugar snap peas. Fish sauce and a touch of sugar pull the bright, spicy pan together.
A spicy broth of thinly sliced pork belly gently cooked with cabbage, young cabbage and bean sprouts in anchovy-kelp broth with gochujang and chili flakes.
King prawns stir-fried with shallot, garlic and red chilli, tossed with cooled basmati rice and a soy, lime, brown sugar and tomato purée dressing, topped with a fried egg.
Main course1 hrServes 1130 kcalDairy-freeDiabeticLow Fat / Low CholesterolRenal
Sushi rice bowls with quick-pickled cucumbers in rice vinegar, seared cayenne-seasoned salmon cubes, avocado and scallions, finished with a chili crisp mayonnaise and furikake.
Toasted nori rectangles rolled into cones around sushi rice, tinned spicy salmon mashed with mayonnaise and its own can oil, avocado slices and cucumber matchsticks, dusted with gochugaru.
A bubbling Sichuan broth fragrant with dried chillies, peppercorns and chilli bean sauce, served at the table with homemade squid and haddock balls, vegetables, tofu and noodles for dipping and poaching.
Littleneck or cherrystone clams are purged in salted water, then stir-fried hot with ginger, garlic, Thai red chillies and Thai basil in an oyster and dark soy sauce.
A baked casserole of seasoned sushi rice layered with masago, creamy ponzu crab, and chili paste tuna, broiled until the top crisps and served with seaweed.
Seasoned sushi rice pressed, chilled, cut and shallow fried until golden, topped with avocado and a sriracha tuna mixture with spicy mayo and sesame seeds.
AmericanAppetizer2 hrUsing 1 pound of tuna can make about 20 crispy rice bites or more depending on how much you pack on each one1079 kcalDairy-freeEgg-free
Rigatoni is tossed through a quick ragù of tinned tuna in olive oil, cherry tomatoes and tomato paste warmed with garlic, curry powder, chilli and chipotle flakes, then softened with parmesan and double cream.
Cucumber halves hollowed into boats, filled with sticky rice and a spicy canned tuna mixture with kimchi, Kewpie mayo and green onion, finished with sesame and jalapeño.
Crisp baked wonton cups filled with raw ahi tuna tossed in sriracha, soy and sesame, topped with avocado and a sambal-spiked mayo.
AmericanAppetizer30 minUsing 1 pound of tuna can make about 20 wonton cups or more depending on how much you pack on each one1466 kcalDairy-freeEgg-free
Red lentils simmer with toasted whole spices, spinach and a swirl of tomato sauce, topped with tinned mackerel fillets, fresh tomato, coriander and lemon.
Main course1 hr 30 minServes 4438 kcalGluten-freeEgg-freeHigh Fiber