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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.
Few dishes capture the easy warmth of the Caribbean quite like Coconut Rice from St Lucia. Creamy coconut milk turns ordinary grains into something fragrant and faintly sweet, fluffy enough to stand alone yet generous enough to carry a whole plate of island cooking. It asks for barely a handful of ingredients and about twenty minutes at the stove. Proof that the best food on the island has always been the simplest.
Saint LucianMain Dishes1–2 servings1208 kcalVegetarianGluten-freeEgg-freeHigh Fiber
A sharing platter of three parts: slow-roasted smoked rib bites in barbecue sauce, coconut-crusted fried prawns with chipotle mayonnaise, and mussels steamed in beer with hot pepper sauce and cream.
Coconut-Gochujang Glazed Chicken With Broccoli is a Korean main course centred on chicken, prepared in a straightforward home style. Serve it as directed in the method.
Salmon pieces poached in a coconut milk and white miso broth with red onion, ginger and garlic, finished with wilted spinach, lime, basil and cilantro over rice.
Bite-size cubes of set coffee jelly layered into a thick blended frappe of milk and custard cream. Caramel, whipped cream, and a canned cherry finish the cup.
Beef short ribs braised for three hours in bourbon with instant espresso, brown sugar and Worcestershire, then roasted uncovered until the sauce thickens, served over mashed potatoes.
Cold tofu noodles glossed with perilla oil and a touch of soy, topped with grilled beef brisket that has been allowed to cool and ribbons of perilla leaf. Sesame seeds finish the chilled bowl.
Chilled udon or spaghetti tossed in a peanut butter, chili crisp and grated tomato sauce, topped with cherry tomatoes, roasted peanuts, fried shallots, scallions and cilantro.
Main course25 min4 servings226 kcalEgg-freeDiabeticLow-SodiumRenal
Noodles tossed in a smooth sesame paste sauce with black vinegar, chili oil and garlic, loosened with hot noodle water and topped with scallions, cucumber, chili oil and crushed peanuts.
A rainbow-topped sushi rice lunchbox with glossy simmered shiitake, golden egg ribbons, sweet shrimp, and crunchy cucumber over tangy seasoned rice. It packs neatly and eats well at room temperature on a picnic.
A beef, pork and pancetta ragù built on carrots, celery and onion with tomato paste, red wine, milk and crushed tomatoes, tossed with pappardelle and Parmigiano Reggiano.
A baked casserole of shredded chicken, uncooked white rice, black beans and corn in a spiced tomato broth, finished with melted cheese, cilantro, green onion and avocado.
Duck legs cured overnight with aromatics and confited in fat until tender, crisped at the end and served over mustard lentils with glazed baby carrots and kale.
Main course14 hrServes 4160 kcalGluten-freeEgg-freeDiabetic
Lasagne sheets cut into wide pappardelle ribbons, tossed with leeks confited in butter and fennel-seed sausage meat, finished with chilli and Parmesan.
Oil-confit salmon cured in spiced masala salt, topped with a pomegranate and pistachio crust, served with herb yoghurt chutney and garlic shoestring fries.
Drained crushed pineapple stirred with vanilla pudding mix and folded with Cool Whip, mini marshmallows and optional pecans and coconut, chilled until set.
Cajun-spiced chicken breasts and shrimp share a sizzling skillet with softened mushrooms and onions. A parsley butter pan sauce made from the browned drippings coats everything at the end.
Large shrimp cook quickly in a skillet of melted butter spiked with oregano, garlic and cayenne. The whole dish takes minutes and arrives swimming in its spicy butter.
Chicken tenderloins marinated in seasoned buttermilk with hot sauce and pickle juice, double-coated in flour and cornstarch, fried until deep golden, and served with a mayonnaise, ketchup and Cajun seasoning dipping sauce.
Pounded chicken breasts dip in an egg and milk wash spiked with pickle juice, then dredge in a malted milk flour coating. They fry at 325°F and land on soft buns with sauce.
AmericanDinner, Main Course25 minServes 4388 kcalDiabeticRenal
Steak marinated in a blended chipotle in adobo, red wine vinegar, honey, lime and cilantro marinade, seared, sliced against the grain, cubed and flashed again in the pan with reserved marinade.
Swedish-style meatballs of beef and pork with nutmeg and allspice, browned and finished in a cream gravy, served over mashed potatoes with lingonberry jam.
Shrimp are tossed in a heavy Cajun blend of cayenne, paprika, cumin, mustard, thyme and oregano, then baked in a pan of melted butter. They come out pink, fiery and coated in spiced butter.
Coq au Vin is a French main courses built around chicken. It takes 2 h 15 min in total and serves 4. It pairs well with roasted potatoes and rice pilaf.
Chicken braised in white wine with bacon, mushrooms and shallots, served with honey-roasted carrots dressed in a mustard vinaigrette and scattered with hazelnuts. A white-wine take on the French classic, rich but bright.
Fried rice tossed with shrimp, soft scrambled egg and juicy pineapple under oyster sauce, finished with fresh coriander. It balances savory, sweet and herbal notes in every bite.
Unlock the potential of those dusty tins at the back of your cupboard with this hearty lentil, chickpea, sweetcorn and kale salad tossed in a chilli-miso dressing and topped with sesame eggs. Your meal prep lunch will be the envy of the office! Each serving provides 616 kcal, 27.7g protein, 36.2g carbohydrate (of which 8.7g sugars), 37.1g fat (of which 6.4g saturates), 12.2g fibre and 1.68g salt.
Main course40 minServes 3616 kcalVegetarianGluten-freeDairy-freeDiabeticHigh Fiber
