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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.
A golden sponge soaked in saffron-infused three-milk mixture until puddingy, topped with softly whipped cream and pistachios. A crowd-pleasing, make-ahead dessert.
Flaky salmon and wilted peppery watercress sit in a cream custard inside a thin, buttery pastry case. It is best served warm, soon after the filling sets.
Two salmon fillets are poached briefly in wine, then sandwiched with a spinach, watercress and cream cheese filling inside puff pastry. A light dill and crème fraîche sauce made from the poaching liquor is served with the parcel, new potatoes and salad leaves.
Bite-size balls of cream cheese mixed with powdered sugar, pretzel crumbs, caramel sauce, and vanilla, chilled, rolled, and coated with melted chocolate chips. The pretzel crumbs keep a little texture in the filling.
A layered breakfast bake with a crispy hash brown crust, breakfast sausage, soft scrambled eggs, and cheese under a baked pancake batter topping drizzled with syrup.
Savory Pumpkin and Radicchio Tart is a Italian appetizers built around cup. It takes 60 min in total and serves 8. It pairs well with garlic bread and caprese salad.
A baked savoury cheesecake of ricotta, Brillat-Savarin, goats cheese, cream cheese and Roquefort on an oatcake and digestive biscuit base. Black grapes roasted in port and honey crown the top.
An Indonesian coconut vegetable soup of chayote, turnip, carrots, green beans, tofu and kale over pressed jasmine rice cakes. A chile, garlic, shallot, ginger and coriander paste starts the pot, and fried shallots garnish the bowls.
Indonesian35 min4 to 6 Servings459 kcalVegetarianGluten-freeEgg-freeLow-SodiumHigh FiberRenal
Flaky Chinese scallion pancakes are rolled, coiled and rolled again so the layers separate as they fry, with chopped scallions trapped between them. A soy and black vinegar dip with optional chili paste goes alongside.
Plain scones made in a food processor from self-raising flour, cold butter and milk, patted out and cut without twisting the cutter. They are served warm with strawberry jam and whipped cream.
Scones three ways is a British cakes and baking centred on egg. It combines self-raising flour, fine salt, baking powder for a straightforward, balanced result.
BritishCakes and baking1 hrMakes 8 of each flavour9 kcalVegetarianDiabeticLow Fat / Low CholesterolRenal
Thin Welsh-style pancakes roll around dulce de leche, then their sugar-dusted tops are caramelised until crisp. Lemon zest and juice cut the sweetness, with extra-thick cream alongside.
Minced mixed seafood — shrimp, scallops and squid — seasoned with dashi, oyster sauce and white pepper, stirred until elastic and pan-fried as patties.
Blanched fish cake strips tossed, never fried, in a spicy soy and red pepper seasoning with green onion. Cooling the strips before tossing keeps them bouncy and lets the raw seasoning stay bright.
Banana shallots are caramelized, glazed with Madeira and sherry vinegar, then baked under puff pastry in a balsamic caramel. Whipped goats' cheese with cream and lemon, plus a watercress and chive salad, cut the sweetness of each tart.
A triple-allium tart: banana shallots and onions cooked slowly to sweetness in butter and oil, folded into a mustard and chive custard in a quick shortcrust case. Golden, soft and deeply oniony.
Chewy little baked cakes of glutinous rice flour and tapioca starch enriched with butter, milk and egg, baked in a sugar-dusted mold until puffed and golden.
Chewy rice cakes stir-fried with shiitake, onion and baby bok choy, steamed briefly with water and cooking wine, then glossed with a soy, sesame and oyster sauce mixture.
Chewy Shanghainese rice cakes stir-fry with marinated pork strips, shiitake and bok choi in a dark soy and oyster glaze. Mushroom soaking water loosens the pan just enough to soften the cakes.
A lemon sheet cake, scented with zest rubbed into the sugar and studded with poppy seeds, is cooled, halved and layered with lemon cream cheese frosting. The finished layers keep the ease of a sheet pan with the look of a celebration cake.
A buttermilk spice cake with cinnamon, cloves and a pinch of black pepper, baked in a rectangular pan until golden. A thin buttermilk and cinnamon glaze is drizzled over the cooled cake before slicing.
Two syrup-rich fruit cakes, one 7-inch and one 10-inch, are matured, then covered in marzipan and fondant and stacked. Ribbons or fresh or fondant flowers finish the tiers.