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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.
Bite-size salmon pieces coated in sesame seeds through egg white and baked, served over rice with a honey, tamari and ginger drizzle, an avocado, cucumber and herb salad and spicy mayo.
Knife-cut noodles, potato, zucchini and oyster mushrooms simmer in an anchovy, kelp and dried shrimp broth seasoned with gochujang and doenjang. The broth is spicy, deep and slightly thick from the potato.
This is the fiercest curry of the set: a thin, broth-based curry made without coconut milk, so the heat of the paste and the freshness of the basil come through clean and sharp. Chicken and a tumble of mixed vegetables simmer briefly in the spiced stock, keeping everything vivid and light.
Ramen noodles and silken tofu simmered in a kimchi and vegetable stock broth seasoned with a garlic, chili paste, and chili flake paste, finished with an egg.
Ground lamb meatballs mixed with harissa, parsley, cilantro, cumin and coriander, pan-seared until cooked through.
AmericanMain course30 minThis recipes makes about 10 to 15 meatballs depending on the size115 kcalGluten-freeDairy-freeEgg-freeDiabeticLow Fat / Low CholesterolRenal
Patties of kidney beans and Puy lentils pulsed with spiced onion, pepper and jalapeño, seared and oven-finished, served in toasted buns with chipotle soured cream, avocado and lettuce.
Main course1 hrServes 4692 kcalVegetarianGluten-freeEgg-freeLow-SodiumHigh FiberRenal
A miso and tahini broth with sautéed onion and shiitake mushrooms, mirin and chili paste, ladled over fresh ramen noodles with spinach, avocado and soft-boiled eggs.
Mixed beans simmered with onion, garlic, cayenne, chipotle flakes, paprika, oregano and cumin in a salsa and tomato sauce, served as a burrito bowl with the reserved guacamole and soured cream dips.
Spicy hand-pulled dough flake soup with octopus, Manila clams, potato and water parsley in an anchovy-kelp broth flavored with gochujang and red pepper flakes.
Bone-in chicken thighs seasoned with oregano, paprika, and soy, crisped and then cooked over basmati rice in a tomato, ketchup, and stock base, all in one pan.
Noodles tossed in a smooth peanut butter sauce with chili oil, Sichuan chili flakes, black vinegar and soy sauce, finished with crushed peanuts and scallions.
Paper-thin pork shoulder stir-fried with cabbage, carrot, onion and green chili pepper in a gochujang and gochu-garu sauce thickened with potato starch, served over rice with sesame seeds.
KoreanMain course3 to 4 servings421 kcalDairy-freeDiabeticRenal
A spicy broth of thinly sliced pork belly gently cooked with cabbage, young cabbage and bean sprouts in anchovy-kelp broth with gochujang and chili flakes.
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.