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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 slab of sweet rolls is filled with a mozzarella and cheddar mixture plus a dark, tamarind-sweetened red onion sambol. Wrapped in foil, the rolls bake until the filling melts and the tops brown.
Serenata de Bacalao is a Puerto Rican salt cod salad. Desalted, simmered cod is dressed with olive oil and red wine vinegar with sautéed onion and bell pepper, then served cold garnished with tomatoes, hard-boiled eggs, and olives.
Puerto RicanSide Dish40 min4 people372 kcalGluten-freeDairy-freeDiabetic
Fresh egg noodles are rinsed, then tossed warm through a sesame and peanut dressing with soy, rice vinegar, ginger and chilli paste. Green onions, sesame seeds and crushed peanuts finish the bowl.
Seaweed sheets are brushed with a honey and soy glaze, sandwiched with sesame seeds, and baked until they shatter crisply. They make a sweet-salty snack that disappears quickly.
Seeded tomato and salted cucumber are tossed in a nutty ground-sesame dressing with olive oil and a touch of syrup. Removing the seeds keeps the salad juicy rather than watery.
Watermelon pieces marinate for hours in a sesame, soy, tahini and lime dressing, then sear briefly until lightly caramelised. The reduced marinade becomes the sauce, with scallions and cilantro on top.
Cabbage, shiitake mushrooms and bean sprouts simmer in dashi broth before shaved beef is laid in layers so it does not clump. Fresh wheat noodles cook in the same pot, finished with scallion greens.
Chewy rice cakes stir-fried with shiitake, onion and baby bok choy, steamed briefly with water and cooking wine, then glossed with a soy, sesame and oyster sauce mixture.
Roasted butternut squash and red onion tossed on the sheet pan with kale and browned Italian sausage, finished with feta, cranberries, pistachios and a maple Dijon dressing.
Halved Shine Muscat grapes tossed with onion and chives in a quick kimchi seasoning of chili flakes, anchovy fish sauce and plum extract — sweet, crisp and gently hot.
This aromatic bowl brings together humble red lentils and a fragrant blend of spices to create something far greater than the sum of its parts. Easy to prepare and deeply comforting, it is the kind of dish that draws people around the table on a chilly evening or a relaxed family gathering. Bring a taste of the Gulf straight to your own kitchen.
Warm up with Shorva, a hearty Mongolian soup that brings comfort to the coldest of days. Tender pieces of meat simmer slowly alongside fresh vegetables and gentle spices until every spoonful is rich and satisfying. More than just a bowl of soup, Shorva is a taste of Mongolian hospitality, the kind of dish shared with family and served proudly at celebrations. Bring a little nomadic warmth to your own kitchen with this deeply nourishing classic.
Shredded Cabbage Salad with Pomegranate and Tomatoes is a Middle Eastern salad centred on cabbage, prepared in a straightforward home style. Serve it as directed in the method.
Finely shredded red cabbage and julienned carrot are tossed with mint in a lemon and olive oil dressing. The raw salad stays crisp and vivid, with salt and black pepper to season.
Raw shrimp are opened flat and cured in three-quarters of a cup of lime juice with kosher salt, then strewn with sliced serrano, red onion, cucumber and cilantro. It is the pared-back verde style — no blender, no extras — served cold with its own sharp juices.
Open-topped steamed dumplings with a bouncy, juicy filling of shrimp and chicken seasoned with ginger and sesame. Soy sauce for drizzling is all they need at the table.
Prawns seared quickly, then folded into softly set eggs that are pulled in from the edges rather than scrambled, with green onion beaten through the eggs.