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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 traditional Maltese hearty comforting soup made with fresh vegetables. In the soppa tal-armla it is customary to add eggs and the popular Maltese cheese ġbejna at the end.
Haiti's salted cod stew: the fish is boiled again and again to tame its salt, then simmered in a tomato sauce with Haitian seasonings, herbs, habanero and lemon. Serve with boiled plantains or white rice.
HaitianDinner, Main Course1 hrServes 61096 kcalGluten-freeDairy-freeEgg-freeDiabetic
A velvety Haitian black bean sauce: dried beans simmered until tender, partly pureed, then enriched with coconut milk, scallion, garlic, herbs and a clove-studded Scotch bonnet. Ladled over white rice or mayi moulen.
HaitianSauce, Dinner, Side Dish2 hrVegetarianGluten-freeEgg-freeHigh Fiber
Haiti's independence-day soup: beef marinated in epis and simmered with pureed calabaza squash, root vegetables, cabbage and a little pasta. It is eaten on January 1 to celebrate Haitian independence and sits on UNESCO's Intangible Cultural Heritage list.
HaitianSoup, Main Course, Dinner3 hr 45 minServes 10799 kcalEgg-freeHigh Fiber
Chicken breasts are cooked in a single skillet in a butter and chicken broth sauce with green chiles and olives, shredded, and mixed with sour cream, corn tortilla pieces, and Colby-Jack cheese.
A Spanish-style tortilla made with sour-cream-and-onion potato chips folded into eggs and sour cream with browned onion, baked in a skillet and finished with chives.
Main course30 min4–6 servings1643 kcalVegetarianGluten-freeHigh Fiber
A slow-fermented pizza leavened with active sourdough starter instead of commercial yeast, at a Neapolitan-style hydration. The dough cold-ferments into balls that stretch into crisp-bottomed, airy-rimmed rounds topped with pizza sauce, mozzarella, Parmigiano Reggiano and basil.
Chicken pieces simmered in a freshly ground masala of whole spices, poppy seeds and coconut, with a second ginger and garlic paste, chilli powder and turmeric.
Sweet potatoes, russet potatoes, carrots and tomatoes simmered in a coconut and vegetable broth base built on a puréed onion, ginger and garam masala paste, with spinach wilted in at the end.
With tender smoked turkey meat, these Southern-style collard greens are a meal all on their own, but can also be the perfect side dish to your Sunday dinner.
Let’s be honest, fried chicken is one of those things that’s almost always good, but making it yourself has the benefit of allowing you to be sure of the provenance of the meat. Double win
Salmon patties made from canned pink salmon with onion, bell pepper, cornmeal, flour, egg, and mayonnaise, seasoned with Worcestershire sauce, garlic powder, and cayenne. They are fried until golden and crisp and drained on paper towels.
A short-ingredient version of salmon patties: canned salmon bound with onion, cornmeal, flour, egg, and mayonnaise, shaped into about six patties. They are fried for a few minutes per side until golden and crispy.
AmericanMain courseYou should get about six pattiesDairy-freeLow-Sodium
Chicken thighs simmered with tomatoes in a sauce that opens with dried red chiles, mustard seeds, cinnamon and urad dal crackled in hot oil, served with raita and pooris.
Carrots, potatoes, cucumber and green beans cooked with turmeric and cumin seed, finished with a shallot, ginger and coconut paste, peas, curry leaves and yoghurt stirred in off the heat.
Smokey ham and hearty pinto beans with the right spices made totally from scratch. Paprika and chili powder give it the perfect heat, and oregano and cumin fill the kitchen with their mouthwatering aroma. A great addition to your favorite tacos, burritos, enchiladas, or as a main course by itself!
Chicken pieces soaked in salted buttermilk, rolled in lemon-zested spiced flour and fried crisp, then finished in the oven. A sweet-sharp tomato and sweetcorn salsa, cooked down in caramel, goes alongside for sharing.
Buttermilk-marinated chicken thighs in a peppery spiced flour crust, fried and finished in the oven, with a crunchy cabbage and carrot coleslaw dressed with mayonnaise and chili sauce.
A one-pan skillet of long grain rice cooked in chicken broth and salsa with shredded chicken, black beans and chili powder, finished under melted cheese and green onions.
AmericanMain course0 min4 to 6684 kcalGluten-freeEgg-free
Beer-battered fried chicken thighs tossed with sesame and chives over steamed short-grain rice, with soy-cured egg yolks, a garlic and soy butter and a sriracha mayonnaise.
Bite-size chicken thigh marinated in soy and oyster sauces, pan-fried and then simmered in cola until the sauce reduces to a dark glaze, served over rice.
Andong-style chicken braised in a dark soy seasoning with potatoes, carrot, onion and glass noodles. The noodles drink up the glossy sauce in the final minutes of cooking.
Chicken drumsticks poached in a soy sauce braising liquid with shaoxing wine, sugar, star anise, bay leaves, scallions and ginger, then rested in the liquid before serving over rice.
Eggs microwaved in dark soy sauce and sesame oil until just set, then tipped over hot rice with sesame salt. A three-minute Korean comfort bowl with a savory, glossy sauce built in.
Thin somyeon noodles rinsed cold and tossed in a simple soy, sugar, sesame oil and sesame seed dressing. Seaweed flakes and chives finish this light, slippery noodle bowl.
Chicken legs salted, scalded so the skin tightens, then braised in a soy and sugar liquor and served over jasmine rice with a hot ginger-scallion oil sauce.
Main course1 hr2 servings456 kcalDairy-freeEgg-freeDiabetic
Chewy thin noodles dressed in a soybean paste sauce sharpened with gochujang and rounded with sesame oil. Ribbons of perilla leaf, chopped red chili, and sesame seeds top the bowl.
A punchy doenjang stew where the pastes are fried in rendered pork belly fat before water, zucchini, onion, and tofu are added. Chili powder and a little beef stock powder deepen the savor.
A classic soybean paste stew built on anchovy, kelp, and dried shrimp stock, with potato, zucchini, shiitake, and tofu. The paste is strained into the broth so the stew stays clean and full-flavored.
Guanciale, tomatoes, Pecorino Romano, pasta. The authentic Amatriciana recipe from the town that invented it — and why the guanciale is non-negotiable.
Main Courses35 minServes 4481 kcalVegetarianEgg-free