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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.
Chopped romaine topped with saucy spiced ground beef, cheese, tomato and avocado, drizzled with a chipotle mayo and finished with crushed tortilla chips.
AmericanMain course30 min2 to 42250 kcalGluten-freeEgg-freeHigh Fiber
A slaw designed for use in tacos. A limey sour cream dressing that does so well with Mexican flavours, bit of crunch from the cabbage with signature slaw “juiciness” which acts like a sauce so you don't need to bother with a salsa or taco sauce.Ideal for things like Crunchy Chicken Taco Fingers, Fish Tacos, Chipotle Prawn Tacos, Baja Fish Tacos, Grilled Chicken for Tacos (ie pieces of protein) rather than things that are shredded and saucy (too same-same). You can also serve it as a side salad, like regular slaw!
Zucchini halves hollowed and filled with taco-seasoned beef, tomato sauce and melted cheese. A low-carb way to use a glut of zucchini, finished with fresh toppings.
Fluffy baked russet potatoes split and stuffed with taco-seasoned beef simmered with salsa and nacho cheese, finished with butter, shredded cheese, green onions and sour cream.
Tacos Al Pastor is a Mexican dish built around pork. It takes 5 h 45 min in total and makes 10 serving(s). It pairs well with applesauce and roasted sweet potatoes.
Pork shoulder marinated in a blended guajillo, achiote and pineapple juice marinade, stacked on a pineapple-capped skewer, roasted low, then crisped in a pan with pineapple and mozzarella.
Thin slices of pork shoulder marinated in an ancho chile and achiote adobo, seared with caramelised pineapple and served in warm corn tortillas with onion, cilantro and chipotle salsa.
The classic Ligurian combination of fresh tagliatelle, green beans and sliced potatoes tossed through a hand-pounded basil, pine nut and Parmesan pesto.
Fresh homemade tagliolini is tossed with a creamy lemon, mascarpone and mint sauce in this simple pasta recipe made with fewer than 10 ingredients. You’ll need a pasta machine with a tagliolini cutter.
Main course1 hr 30 minServes 4309 kcalVegetarianDiabeticLow-SodiumRenal
A butter-based black pepper sauce with shallot, garlic, oyster sauce, ketchup and Worcestershire, poured over thinly sliced beef cooked on a hot plate with rice, corn and green onion.
Boneless skin-on chicken thighs marinated in soy sauce, white pepper, cooking wine and five-spice powder, pan-fried skin-side down until deeply golden and rested before serving.
A large butterflied chicken breast marinated in soy sauce, garlic and ginger, coated in coarse sweet potato flour and fried, then dusted with five spice, paprika and chili powder.
Mini chicken drumsticks marinated with soy sauce, garlic, five spice and Chinese cooking wine, coated in sweet potato flour, double-fried, and dusted with a paprika and five spice seasoning.
Thinly sliced beef and onion cooked on a sizzling hot plate in butter, with rice, corn and green onion in the middle and black pepper sauce poured over at the end.
Beef short ribs braised in a blended tomato, dried chili and doubanjiang sauce until shreddable, then folded into broth-dipped corn tortillas with cheese and fried crisp.
Fresh noodles slicked with a sesame paste and peanut butter sauce sharpened with soy, rice vinegar, ginger and chile, topped with cucumber sticks and chopped peanuts.
Japanese short-grain rice cooked in dashi with chicken, shiitake mushrooms, burdock, carrot, konnyaku and aburaage, then folded together and garnished with mitsuba.
The casserole form of the Cuban tamal: ground pork cooked in sofrito with tomato sauce and red wine, mixed into ground fresh corn and masa harina, and simmered until thick. In a Cuban tamal the meat is mixed into the dough rather than used as a filling.
A baked casserole version of tamales, with ground beef seasoned with cumin and chili powder and simmered in red enchilada sauce, layered under a corn muffin batter made with whole kernel corn, egg, and Greek yogurt. Monterey Jack and sharp Cheddar go between the layers and on top.
Thin rice noodles tossed in a sweet-sour tamarind sauce with chicken, firm tofu, egg, bean sprouts and scallions, finished with ground peanuts, lime and a pinch of chili heat. The balance runs tart first, then sweet and salty. Chicken is the protein used here; pork, vegetables or extra tofu work well too.
Yoghurt-marinated chicken thighs roasted over aubergines, tomatoes and red onions, served with a coriander, mint and yoghurt dressing, lime wedges and rice or flatbreads.