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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.
Thin slices of pork belly marinated in gochujang, gochugaru, soy sauce and sesame oil with onion and scallions, seared until the fat renders and crisps.
Spicy gochujang-marinated pork is stir-fried and rolled in seasoned rice and seaweed with lettuce, carrot, cucumber and pickled radish. A double layer of seaweed keeps the hearty rolls intact.
Plum-sized pork meatballs seasoned with fennel, smoked paprika, lemon zest and yogurt, browned and then simmered in brothy tomatoes with shallots. Toasted bread, parmesan and herbs finish the rustic Italian pan.
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
Eggplant halves roasted until soft, their pulp mashed into a spiced mixture of golden onions, ginger, tomatoes, cumin, paprika, coriander and cayenne, finished with cilantro.
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.
Four thin, crisp pizzas on a margherita base of passata and mozzarella, topped with pepperoni, herby homemade sausagemeat crumbles, red onion, Parmesan and basil.
Italian sausages simmered with red onion, peppers, tomatoes, chilli and oregano into a quick sauce for whole wheat pasta. Parsley over the top keeps the simple supper fresh.
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.
Thin-sliced pork belly stir-fries with onion and green onion, then takes on a spicy gochujang and soy seasoning until glossy. The pork's own fat carries the sauce.
Marinated pork, cabbage, onion, carrot and Cheongyang chili are stir-fried in a gochujang sauce, then tossed with blanched udon noodles. Reserved sauce loosens the noodles at the end for a glossy coat.
Smoked duck marinates in a deep red gochujang seasoning, then stir-fries with potato, shiitake and carrot in its own fat. It is served over a bed of sesame-seasoned chives that stay raw and bright.
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.
String beans are blistered in a hot wok, then lacquered with roasted chili paste and tossed with onion, bell pepper and plenty of basil. The result is smoky and properly spicy, with the beans keeping a firm, squeaky bite.
Ground chicken is stir-fried fast in a wok with garlic, birds eye chillies and onion, glazed with a soy, fish sauce and oyster sauce mixture, and finished with scallions and coriander over jasmine rice.
Browned tofu rectangles seasoned with soy, black rice vinegar and chilli flakes, topped with a quick stir-fry of edamame, red chilli and coriander. The beans pour over the tofu so the plates arrive saucy and hot.
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.
The easy weeknight answer to stuffed shells: large pasta shells baked in marinara with roasted garlic, red pepper flakes and dollops of tangy chèvre, broiled until bubbling.
Boiled wontons are draped in a savoury chilli oil sauce built on garlic, Sichuan pepper, five spice and stock powder, loosened with light soy sauce, rice vinegar and hot water.
Red lentils simmer with onion, ginger, garlic and medium curry powder in vegetable stock, then finish with coconut milk and wilted spinach, served with toasted pitta and plain yoghurt.
A baked spinach and ricotta cake with eggs, parmesan and nutmeg forms the centrepiece, topped with wild mushrooms fried with shallot, thyme and Madeira, roast squash and a warm gorgonzola cream.
Cannelloni tubes filled with a mixture of spinach, ricotta, Parmesan, egg, garlic, and nutmeg, covered with marinara sauce and mozzarella. The source method stops after mixing the filling, so the filling and baking steps are written without an invented bake time.