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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.
A five-minute blended vinaigrette of champagne vinegar, orange juice, shallot and Dijon mustard, sweetened with maple syrup and emulsified with olive oil.
A Japanese hot pot of seasoned pork or chicken meatballs simmered in chicken stock with ginger, garlic, napa cabbage, carrots and three kinds of mushroom.
Thin, well-spiced lamb patties with tomato, fresh coriander and spring onion, fried until browned and served in warm flatbreads with yoghurt and red onion.
Individual clear cups layered with nuts and olives and filled with skewers of cured meats, cheeses, fruit, pickles and cherry tomatoes — party food with no board required.
AmericanAppetizer, Side Dish15 minServes 4Egg-free
Boiled corn cobs are charred over a flame and brushed with a mango chutney and chilli butter, finished with lime, chaat masala, spring onion and coriander.
Side dishes30 minServes 496 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumRenal
Avocados, plum tomatoes, scallions and a jalapeño are charred on the grill, then chopped and folded with lime juice, garlic and cilantro into a smoky guacamole finished with Cotija and tortilla chips.
Wedges of hispi cabbage charred in a smoking cast iron pan, dressed with a thick mustard vinaigrette and black bean sauce and piled with a crunchy homemade XO-style seasoning.
Silky steamed egg custards in lidded cups: dashi custard pours over sake-marinated chicken, shimeji, kamaboko and ginkgo nuts, then steams gently until a skewer brings out clear liquid.
A savory cheeseball of cream cheese and sharp cheddar seasoned with garlic and onion, studded with crumbled bacon and parsley and rolled in chopped pistachios.
A rich spread of grated cheddar and Parmesan bound with mascarpone, mayonnaise and sour cream, topped with quick-pickled cauliflower, jalapeño and parsley stems and served with sourdough toasts.
A rolled omelet wrapped around seaweed-rolled spinach and cheese, seasoned with tuna extract. Slicing reveals a green-and-yellow spiral in every piece.
Emmental and Gruyère are melted with white wine in an earthenware pot, seasoned with garlic, pepper, and nutmeg. The fondue stays silky thanks to a spoonful of starch water.
Stacked white bread is layered with sweet garlic butter and cheddar, air-fried, and drenched in a melted cheddar sauce. It pulls apart into buttery, garlicky pieces.
Julienned potato is mixed with pizza cheese, salt, and pepper and pan-fried into a lacy, crisp pancake. The cheese melts into the potato and holds every strand together.
Rice paper layered with seasoned seaweed and cheese is microwaved until it puffs into crisp bugak. The cheese melts between the layers as the rice paper crisps.
Fluffy steamed eggs are cooked in an earthenware pot and finished under a blanket of melted mozzarella and cheddar. Stirring as they set keeps the curds soft and cloud-like.
An Indian naan dough made with Greek yogurt, risen and divided, each piece stuffed with grated mozzarella, rolled thin, cooked in a dry hot cast iron pan, and brushed with garlic ghee.
A tortilla pizza whose edges are rolled around string cheese to make a stuffed cheese crust, topped with tomato sauce, fresh mozzarella, and cherry tomato. Basil pesto goes on after baking so it stays green and fragrant.