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Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
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.
Sweet potato wedges and corn bake on one tray while chicken thigh fillets coated in a tomato purée, honey, soy and garlic glaze roast on another, finished with a squeeze of lime or lemon.
Main course1 hr 30 minServes 4603 kcalEgg-freeRenal
Chicken wings marinate briefly in a sesame, lemon, Shaoxing wine, soy, hoisin, oyster and ketchup mixture with five spice, then bake with bastings of the reserved marinade until sticky and dark golden.
Thin spaghetti stir-fried with shaved beef, chicken, bell pepper and onion in a soy, hoisin and brown sugar sauce with chili garlic crunch worked through it.
Chicken thighs marinate overnight in a ketchup, brown sugar, soy, vinegar and Worcestershire mixture, with a reserved portion used as a basting glaze on the grill until the meat caramelises.
Your meal prep just got an upgrade. Line up sticky halloumi lunches for the week and enjoy that smug feeling. Each serving provides 889 kcal, 39.8g protein, 82.8g carbohydrate (of which 27.8g sugars), 41.9g fat (of which 21g saturates), 10g fibre and 5.19g salt.
Main course1 hr 30 minServes 4889 kcalVegetarianEgg-freeHigh Fiber
Chicken cubes seasoned with smoked paprika and garlic and onion powders bake at high heat, then get tossed in a brown butter, harissa, balsamic and honey sauce and served with a tahini ranch made with lemon, chives, parsley and dill.
Bone-in chicken thighs and red onion wedges bake in a honey, soy, garlic and sesame glaze that starts thin and reduces in the oven until it coats the chicken stickily, finished with sesame seeds and coriander.
Asian influenceChicken, Dinner55 minServes 566 kcalDairy-freeEgg-freeLow Fat / Low Cholesterol
Toasted rolls filled with shredded roast lamb warmed in rose harissa, honey and warm spices, topped with a crunchy pickled cucumber, dill and pomegranate relish.
Turkish and Middle EasternMain course1 hr 30 minServes 4371 kcalDairy-freeEgg-free
Pork belly pieces blanched, browned with ginger and garlic, and braised in soy sauce, dark soy sauce, and brown sugar until the sauce reduces to a sticky glaze.
Chunks of pumpkin and sweet potato roasted with red peppers and onions in a honeyed cumin and paprika glaze, served over watercress with sriracha yogurt and toasted pumpkin seeds.
Main course1 hr 30 minServes 4444 kcalVegetarianGluten-freeEgg-freeLow-SodiumHigh FiberRenal
Torn tofu bakes until crisp and is glazed in a sambal, tamari, brown sugar and lime sauce, served over noodles tossed in a peanut butter satay sauce with sesame-dressed cabbage and spinach.
Thai and South-East AsianMain course1 hrServes 4243 kcalVegetarianEgg-free
Salmon chunks crisp in the air fryer or oven, finish in a sticky soy, oyster and Shaoxing sauce with sesame seeds, and are served with butter-fried crispy rice and a pineapple, jalapeño and lime salsa.
Rice noodles and sliced chicken tossed in a satay-style peanut sauce with cabbage, carrot and beansprouts. The sauce blends peanut butter with fish sauce, dark soy and a little curry powder.
Main course23 minServes 2656 kcalEgg-freeHigh Fiber
Abalone simmers in an oyster sauce seasoning and is plated over blanched bok choy and stir-fried mushrooms. The layered presentation keeps the greens crisp beneath the glossy shellfish.
A quick, flexible chicken stir-fry with purple sprouting broccoli, red pepper and rice noodles in a sweet-savoury sauce of soy, sesame and chilli bean paste.
Chinese broccoli cooked fast and hot, its thick stems tender and its leaves glossy under a simple oyster sauce glaze. It is the kind of plain, well-executed vegetable dish that anchors a table of richer curries and fried dishes.
Hong Kong-style chow mein noodles stir-fried until lightly crisp with five-spiced tofu, flowering chives, carrot, bean sprouts and scallions. A mix of light and dark soy with sesame oil coats the noodles.
These kimbap are filled with stir-fried dried squid strips plus egg omelette, ham, crab sticks, seasoned fish cake, carrot, pickled radish and braised burdock. The chewy, sweet-spicy squid is the star among many fillings.
Lean pork tenderloin stir-fried with mushrooms, red peppers and mangetout in a ginger and dark soy sauce. Spring onions and garlic go in at the end for a fast, light supper for two.
Main course1 hrServes 269 kcalDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Rice noodles are stir-fried yakisoba-style with beef brisket, cabbage and onion in a soy, Worcestershire and oyster sauce glaze. A tangle of soy-seasoned bean sprouts, a sunny fried egg and a dusting of seaweed powder finish each plate.
Smoked duck and bean sprouts are flash-fried with garlic and two kinds of chili so the sprouts stay crunchy. Oyster sauce and black pepper give the quick stir-fry its savory edge.
Mung bean vermicelli tossed over high heat with shredded cabbage, shiitake mushrooms, garlic and chiles in a soy and black vinegar sauce — a night-market style vegan noodle stir-fry.
Flour-seasoned chuck cubes seared and braised on the stove in beef stock and red wine with tomato paste and fresh herbs, with carrots and potatoes added for the final simmer.
Elbow macaroni cooked directly in a milky cheese sauce in a single pot, so the sauce turns silky and clings to every tube. Mozzarella plus a sharper shredded cheese give it both stretch and bite.
Plain stovetop rice measured without a cup — the pot filled a quarter full and the water gauged to the first knuckle — cooked covered with salt and butter.
A layered, chilled pudding of vanilla pudding folded with cream cheese and whipped topping, layered with vanilla wafers, chessman cookies, bananas and sugar-macerated strawberries.