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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.
Yorkshire pudding batter and blanched vegetables are prepared ahead, then a whole sirloin roasts while potatoes crisp in dripping. Bacon and chestnut sprouts, reheated vegetables, wine gravy and the Yorkshires complete the Christmas table.
A thick, airy Detroit-style pizza with a tall, tender crumb, a lacy wall of crisped brick cheese and mozzarella around the edges, and stripes of buttery oregano tomato sauce laid over the top.
A smooth, creamy soup that turns the whole holiday plate into something new: turkey broth blended with mashed potato and gravy, studded with turkey and carrots, and crowned with a baked stuffing and cheese crust.
Serves 4 to 61733 kcalGluten-freeEgg-freeHigh Fiber
Thieboudienne (Senegalese Jollof Rice and Fish) is a Senegalese main course built around shrimp. It takes 2 h 30 min in total and serves 8. It pairs well with garlic bread and rice.
A very thin, crisp pizza base from an olive-oil dough, par-baked before a simple topping of tomato sauce, garlic and mozzarella or hard Italian cheese.
Meet Thiéré, a warm-hearted rice dish that carries the flavours of West Africa straight to your table. Built around fragrant rice, sweet onions and whatever fresh vegetables the day offers, it is nourishing, endlessly forgiving and made for sharing. This Malian favourite delivers colour, aroma and comfort in a single pot.
Jumbo pasta shells filled with a ricotta, mozzarella and Parmesan blend seasoned with basil and Italian seasoning, baked in spaghetti sauce under a final layer of mozzarella. All the flavors of lasagna in neat, scoopable shells.
American, Italian, Italian AmericanDinner, Main Course1 hrServes 6338 kcalVegetarianDiabetic
Chicken thighs braised in shaoxing wine, soy sauces, sugar and sesame oil with ginger, garlic and dried chilis, finished with a large handful of fresh basil.
A lunchbox of three sandwich varieties on soft sliced bread — ham with tomato and crab stick, ham with apple and crab stick, and ham with seasoned chopped egg — layered with crisp lettuce and honey mustard.
A clear, Chinese-style noodle soup loaded with webfoot octopus, shrimp and clam meat alongside julienned vegetables and bok choy, finished with swirled egg and sesame oil.
Chicken simmered in a luxurious sauce of unsweetened peanut butter, tomato and onion, the colour of burnished copper, served over fluffy white rice — Mali's most beloved Sunday meal.
Cold outside? Stuffed up? This tilapia stew is exactly what you need. The soup is full of napa cabbage, tomatoes, onions, garlic, and ginger with a sour and spicy broth flavored with lime juice, bird’s eye chilies, cumin, and mustard seeds. The soup is rounded out with tilapia for aquatic protein. It all comes together in one pot; ready in 30 minutes. Garnish with chopped herbs and more bird’s eye chilies if you want more heat.
Pillowy gnocchi and wilted cabbage tossed in browned butter whisked with miso, numbed gently by Sichuan peppercorns and brightened with lemon. Parmesan and chives finish a dish that is rich, savory and quietly tingling.
Mini toads in the hole — individual sausages baked in crisp, risen batter in a muffin tin — served with a jammy shallot marmalade sharpened with jalapeño, Worcestershire sauce and balsamic, and crispy sage on top.
Crisp cornstarch-coated tofu and charred broccoli florets glazed in a soy, sesame and brown sugar sauce with garlic, ginger and scallions. A weeknight stir-fry that goes straight over rice.
ChineseMain course0 min2 to 4 servings555 kcalVegetarianVeganDairy-freeEgg-free
Pressed tofu stir-fried until fluffy and dry so it mingles with the rice like extra egg, then combined with carrot, rice, and a chicken-stock egg scramble. Chopped green onion finishes the pan.
Extra-firm tofu browned until blistered, then simmered in a heavily spiced tomato paste curry with green peas and cherry tomatoes. Butter melts in at the end for richness, lemon juice lifts it, and rice catches the sauce.
A bunless burger whose buns are pan-fried tofu patties bound with starch and egg and flecked with black sesame. Ham, cheese, lettuce, tomato, and onion stack between them with mustard and sriracha sauces.
A mild Korean-style stew of littleneck clams, silken tofu, zucchini, onion and enoki mushrooms in a kombu broth, finished with beaten egg, scallions and sesame oil.
Marinated tofu cubes fried with red onion and vegan butter, folded into a spiced passata sauce with cardamom, turmeric and garam masala. Basmati rice, coconut yoghurt and warm naan or poppadums complete the curry.
A thick, spoonable stew of tofu and minced beef with zucchini, simmered in a doenjang seasoning loosened with water rather than a separate broth. It is made to be ladled straight over rice.
Tofu simmered in anchovy-kelp broth under a matured gochujang seasoning with green onion, onion, and two kinds of chili. The sauce reduces around the tofu until it is thick and deeply savory.
A rice-free gimbap built on a pan-fried sheet of tofu and egg, rolled in seaweed with carrot, imitation crab, pickled radish, and spinach. A brush of sesame oil and a sprinkle of sesame seeds finish the roll.
Salted and squeezed eggplant stir-fried with golden pan-fried tofu in a dark soy, oyster, and doubanjiang seasoning warmed with chili oil. Green onion and red chili finish the pan at the end.
Tofu noodles tossed with salted zucchini and carrot, blanched oyster mushrooms, bell pepper, and ribbons of egg in a soy and sesame seasoning. Everything is stir-fried separately so each element keeps its own texture.
Crisp baked meatballs made from extra-firm tofu, panko and Parmesan, served in a cherry tomato sauce with shallot, garlic and tomato paste that cooks while they bake.
Main course40 min4 servings38 kcalVegetarianGluten-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Cornflour-dusted tofu fries crisp before joining stir-fried broccoli, pepper, carrot and pak choi over ready-cooked noodles. Ketjap manis and chilli paste glaze the whole pan.
Thai and South-East AsianMain course1 hrServes 3185 kcalVegetarianDairy-freeDiabeticLow-SodiumRenal
Tofu noodles in a light cream-style sauce of soy milk and Parmesan, with bacon, onion, mushrooms, and blanched broccoli. Parsley flakes and black pepper finish the plate.
Keto-style gimbap that swaps rice for tofu noodles, layered with perilla leaves, carrot, and thin egg sheets. The rolls are sealed with a dab of water and brushed with sesame oil.
Pad Thai reworked with tofu noodles, grilled chicken breast, scrambled egg, and bean sprouts in a fish sauce seasoning sharpened with vinegar. Crushed peanuts and extra peperoncino go over the top.
A flourless okonomiyaki of mashed tofu, cabbage, bacon, shrimp, and egg, griddled in rounds until golden on both sides. Tonkatsu sauce, mayonnaise, and bonito flakes finish each pancake.
Tofu marinated in a peanut, tamari and maple sauce, stir-fried with peppers, Tenderstem broccoli, carrot ribbons and noodles. Sesame seeds and chopped peanuts finish the glossy tangle.
Wide slices of pan-grilled tofu stand in for pizza crust, spread with tomato sauce and topped with onion, cherry tomatoes, chicken breast, and mozzarella. A covered pan melts the cheese in about 5 minutes.