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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.
Egg-dipped sirloin strips shaken in seasoned cornstarch, fried until crisp, and tossed in a sweet chili and soy glaze with sautéed onion and fresh chiles.
Golden panko-crusted cod or halibut fillets tucked into brioche buns with shredded lettuce, sliced tomato, and a smoky chipotle lime tartar sauce brightened with pickles, cilantro, and scallions.
Flattened chicken breasts coated in egg and cornflour, crumbed with breadcrumbs, sesame, chia and linseeds, pan-fried and served with a sticky gochujang sauce and a lime-dressed slaw.
Main course1 hrServes 4468 kcalDairy-freeDiabeticLow-SodiumRenal
Pan-crisped potato gnocchi tossed with juicy, just-softened tomatoes, sweet red onion, and a splash of balsamic, finished with fresh parsley and basil.
Large shrimp seasoned with garlic powder, smoked paprika and cayenne, grilled until crusty, and drenched in a lemon garlic butter with crisped garlic bits.
Lamb ribs simmered in dark soy with aromatics, chilled and fried crisp, glazed with a ground Sichuan peppercorn spice mix, and served with a cucumber, mangetout and enoki salad in a sesame dressing.
Main course1 hr 30 minServes 4446 kcalDairy-freeEgg-freeDiabeticHigh Fiber
Thin pita halves stuffed with raw spiced lamb or beef mince and pan-fried so the meat cooks inside and its juices soak into the bread, served with a whipped tahini yogurt sauce.
Crispy tofu gets a sticky glaze and bed of herby quinoa for this make-ahead lunch that really packs in the plant points. It’s a bright, filling vegan lunch that can be packed into containers and finished with yoghurt just before eating. Each serving provides 474 kcal, 25.5g protein, 64.4g carbohydrate (of which 25.4g sugars), 9.9g fat (of which 1.3g saturates), 11g fibre and 2.49g salt.
Main course1 hrServes 3474 kcalVegetarianEgg-freeLow Fat / Low CholesterolHigh Fiber
Mini corn tortillas filled with shredded chipotle-spiced baked chicken and cheese, crisped in the oven, and served with a blended chipotle verde salsa.
Chicken wings cleaned with lime, vinegar and water, coated in whisked eggs, mustard and hot sauce with a garlic, onion, mustard and paprika seasoning blend, marinated in buttermilk and fried in a flour, cornstarch and sazón dredge.
Firm tofu fingers wrapped in strips of nori, dredged in cornstarch and pan-fried crisp, then glazed in a ginger, mirin and soy sauce with sesame seeds and scallions.
Orecchiette crisped in a skillet after boiling, folded into a ragù of browned sweet Italian sausage, collard greens, tomato paste and Calabrian chiles, finished with lemon and Parmigiano Reggiano.
Boneless skin-on chicken thighs coated in cornstarch and pan-fried crisp, drizzled with a 30-second pan sauce of soy sauce, oyster sauce, sugar, green onion, garlic and ginger.
Skin-on pork belly scored with a five-spice paste on the meat side, dried in the fridge for a day, crusted with a salt and egg-white layer, then roasted at 300°F and blasted at 450°F until the skin puffs and blisters.
Thick strips of pork belly are seasoned with five spice on the meat side, dried low in the air fryer, then blasted hot until the skin puffs and crackles.
Fried jasmine rice built around chunks of crackling-crisp pork belly, with Chinese broccoli and ribbons of egg. The pork stays crisp if it is folded in at the very end, so timing matters more than anything else here.
Crisp chunks of pork belly are tossed quickly with Chinese broccoli and plenty of garlic, then glazed in a savory brown sauce. It is a fast, punchy main that belongs over a bowl of jasmine rice.
Spiced mashed potato and cheese filling folded into tortillas and pan-fried until golden, served with a chipotle mayo sauce, avocado, lettuce and cotija.
AmericanMain course1 hrThis recipe will make about 20 tacos!136 kcalEgg-freeDiabeticLow-SodiumRenal
Crispy Roasted Chickpeas - crispy, crunchy, easy healthy snack that can be made with canned or dried chickpeas and comes in two flavors - savory and sweet! Enjoy them on their own for snacking or as add-ons to your favorite salads or soups for added texture!
Russet potatoes parboiled with baking soda so their edges rough up, then roasted in duck fat with rosemary, garlic and onion powder until the outsides turn extra crisp and the centres stay fluffy.