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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.
Chicken thighs seared in a coconut milk, peanut butter and red curry sauce, served over jasmine rice with a cucumber and red onion salad and the reserved sauce.
Starch-coated chicken pieces seared and simmered with broccoli in an orange, honey and sesame sauce, served over rice with sesame seeds and green onions.
Thinly sliced marinated pork loin stir-fried with napa cabbage, shiitake mushrooms and green onions, tossed with noodles in a dark soy and oyster sauce.
Elbow macaroni cooks in just enough water to cover, so its own starch thickens the pan; evaporated milk and grated cheddar melt into the concentrated cooking liquid for a fast stovetop mac and cheese.
Ground chicken, rice noodles and bean sprouts are tossed in a maple-sweetened tamari and fish sauce dressing with garlic butter, scrambled egg, cilantro and roasted peanuts.
A comforting Chinese rice porridge simmered until silky, with savory marinated ground chicken stirred through and a generous garnish of sesame, scallions, fried shallots and pickled mustard greens.
This vegan cauliflower curry cooks in 30-minutes. Made with roasted cauliflower, zucchini, carrot and chickpeas. It's a flavour-rich plant-based curry using Indian spices like turmeric, cumin and cinnamon and ginger.
Rice noodles and chicken thigh pieces tossed with bean sprouts, bell pepper, carrots and scrambled eggs in a peanut, fish sauce and coconut sugar sauce, finished with peanuts and lime.
A one-pan lasagna of ground beef in marinara with Italian seasoning and cumin, with broken lasagna noodles simmered in the sauce and a Parmesan and mozzarella topping broiled until golden.
Salmon chunks seasoned with ginger and chipotle roast beside broccoli at 450°F, get lacquered with a chili honey garlic sauce, and are served with avocado, sesame seeds and a spicy gochujang mayo.
A whole chicken cut into pieces and baked slowly with forty cloves of garlic and thyme in olive oil, until the garlic turns mellow and sweet and the meat is tender.
A creamy chicken soup with a secret: peeled zucchini simmers in broth and blends with milk into a silky base that carries carrot, celery, capsicum, diced chicken and peas.
A five-ingredient storecupboard curry of cannellini beans, curry paste, chopped tomatoes, frozen spinach and coconut milk, simmered for ten minutes and served with rice or chapatis and yoghurt.
A blended salsa of fire-roasted diced tomatoes and Rotel with cilantro, serrano, jalapeño, garlic, red onion and lime juice, seasoned with garlic salt, black pepper and chicken bouillon powder.
A honey, soy and lemon marinade with garlic, oregano and Worcestershire sauce that keeps chicken juicy on the grill or in a skillet, finished with parsley and lemon slices.
Bone-in pork chops soak in a soy, brown sugar, Worcestershire and Dijon marinade, then grill or pan-fry with a caramelised crust and a final baste of the reserved marinade.
Sesame fried rice made with minced abalone innards is layered in a musubi mold with butter-glazed, soy-braised abalone and wrapped in seaweed. Resting the musubi seam-side down seals each neat package.
Sliced abalone and its minced innards are stir-fried in sesame oil with soaked rice, then simmered into a porridge seasoned with soup soy sauce and salt. Sesame salt scattered on top adds a nutty finish.
This simple abalone porridge boils rice with a prepared abalone kit, then finishes with sesame oil and seaweed powder. It is a gentle, restorative bowl with minimal seasoning.
Kuku paka: bone-in chicken thighs and drumsticks are browned, then simmered in a coconut milk and tomato sauce spiced with coriander, cumin, turmeric and chilli, and finished with lemon juice and coriander leaves over basmati rice.
Slender spaghetti glossed with garlic-scented olive oil and a flicker of peperoncino heat. It is the simplest kind of pasta supper, built on good oil, slow garlic, and a splash of pasta water.
All the comfort of a classic eggplant parmigiana — layers of air-fried aubergine, oregano passata, mozzarella and Parmesan — cooked entirely in the air fryer until golden and bubbling.
Salmon filets are brushed with olive oil, rubbed with a homemade Cajun blend of smoked paprika, garlic powder, cayenne and thyme, and air fried at 400°F until flaky, with lemon and parsley to finish.
Chicken thighs marinated in a cashew butter, soy, honey and yogurt mixture and air fried, served over jasmine rice with a mango, avocado and cucumber salsa.
Boneless chicken thighs marinated in oyster sauce, hoisin, five spice and fermented bean curd, air fried, basted with marinade and finished with a honey and maltose glaze.