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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.
Frozen udon loosened with hot water and stir-fried with pork belly, onion, cabbage, carrot and shiitake mushrooms in a soy, oyster, Worcestershire and sugar sauce.
Firm fillets are steeped in a sharp marinade of lemon juice, mustard and spices, then finished in a mound of slowly caramelised onions until the whole pan turns glossy and golden. It is bright, tangy and deeply savoury all at once, a dish made for sharing with friends, and one of the friendliest ways into West African cooking.
Yemeni Fish with Rice and Sahawiq is a delicious and flavorful combination of marinated, and baked fish served over a bed of fluffy rice and paired with a tantalizing sauce known as Sahawiq.
A Thai pink noodle soup whose broth is coloured and flavoured by a blended sauce of fermented red bean curd, Sriracha, vinegar and garlic, served with noodles, seafood balls, water spinach, tofu puffs and fried garlic.
A fresh geotjeori of young napa cabbage with onion and carrot in an anchovy fish sauce and red pepper seasoning. It is tossed and eaten at once, crisp and bright rather than fermented.
A clear, comforting soup of potato, young squash, and tofu in a light dashi broth. Tuna extract and soup soy sauce season it gently, with red chili and green onion stirred in at the last moment.
A spicy, saucy braise where pork cooks in the middle of a ring of squash and tofu, soaking up a gochujang seasoning as it simmers. The sauce reduces to a glossy coating meant for spooning over rice.
Eggplant rounds slit and stuffed with seasoned shrimp paste, battered and fried crisp, then sauced with a yu xiang sauce of chili oil, doubanjiang, and oyster sauce. The contrast of crisp coating, soft eggplant, and bouncy shrimp carries the dish.
Beef, bean sprouts, bracken, oyster mushrooms and green onion simmer in a chili and sesame yukgaejang broth made on kelp stock. A drizzle of beaten egg finishes the fiery, restorative soup.
A spicy yukgaejang broth of beef, green onion, shiitake, oyster mushrooms and bean sprouts is ladled over chewy kalguksu noodles. Cooking the noodles separately keeps the broth bold and clear.
Glass noodles, poached pork and shrimp are tossed warm with onion, celery, tomato and a lime, fish sauce and chile dressing. The Thai salad is served as soon as it is dressed so the noodles drink in the citrus.
Cod fillet marinated in a za'atar and olive oil paste and pan-fried until golden with a spice crust, served with a relish of Kalamata olives, preserved lemons, pickled chillies and coriander.
Turkish and Middle EasternMain course1 hrServes 4160 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumHigh FiberRenal
A crisp-edged pancake of salted zucchini matchsticks studded with tiny baby shrimp and fresh chili. The starch and pancake mix bind the vegetables into a lacy, golden jeon.
A light pasta where briny pollock roe breaks down into a creamy coating for zucchini strips and noodles. Seaweed flakes over the top echo the roe's ocean flavor.
A clear soup where salted pollock roe melts its briny richness into zucchini, onion, and tofu. Tuna fish sauce and garlic season the broth, and two colors of chili add a gentle lift.
Plump shrimp and zucchini chunks glossed with a creamy mayonnaise sauce sharpened by wasabi and soy sauce. Two oils, olive and sesame, give the quick stir-fry a rounded, nutty aroma.
Sweet zucchini half-moons and flaked tuna stir-fried in a spicy oyster sauce with gochugaru heat. It comes together fast and lands somewhere between a side dish and a rice topping.
Cold somyeon noodles tossed in a soy and perilla oil seasoning, topped with salted-shrimp zucchini and a raw egg yolk. Breaking the yolk over the warm vegetables makes a quick, silky sauce.
A thick, cabbage-laced pancake studded with zucchini ribbons, shrimp and bacon under melted cheese. Okonomiyaki sauce, mayonnaise and dancing bonito flakes complete the top.
Supple zucchini ribbons rolled around seasoned shrimp paste, egg-coated and pan-fried until golden. A bright ponzu-style dipping sauce with lemon and vinegar cuts through the richness.