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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.
Lomo saltado is a classic Peruvian beef stir-fry made with thin strips of seared sirloin, red onion, and tomato, tossed in a soy-vinegar sauce and served over rice with crispy French fries. It comes together in about 30 minutes and is one of the easiest ways to start cooking Peruvian food at home.
PeruvianDinner, Main Course30 minServes 41197 kcalDairy-freeEgg-freeHigh Fiber
This popular Peruvian-Chinese fusion enjoys the Chinese stir-fry technique with Peruvian ingredients. Tender beef strips tossed with flavorful and crisp vegetables and french fries plus an amazing aji sauce to top it all of.
Chicken wings are deep-fried until crisp and cooked through, drained on a rack, and tossed in a warm sauce of Louisiana hot sauce, melted butter, vinegar and Worcestershire sauce. The coating stays glossy and fiery.
Cheonsachae kelp noodles are softened in baking soda water until they turn glass-noodle tender, then served in a brisket broth with onion and bean sprouts. Cilantro and Vietnamese chili peppers are added to taste at the end.
A lighter Caesar with all the expected flavours: griddled sourdough croutons, Cos lettuce and an anchovy, lemon and Parmesan dressing made with less oil. Crisp, sharp and satisfying.
A vegan miso ramen where tofu, tamari, miso and lime fry with chilli and ginger before the broth goes in, with shimeji mushrooms and gluten-free noodles. Pak choi, carrot, coriander and spring onion greens top each bowl.
A savoury slab of pizza-topped quick bread with cheese folded through the batter and pepperoni, capsicum, onion and olives baked on top. It slices into twelve lunchbox-ready pieces and keeps fresh for days in an airtight container.
Three tortilla fillings are rolled and sliced into pinwheels: smoked salmon with cream cheese and cucumber ribbons, rainbow vegetables with hummus and spinach, and a pizza-style roll with tomato pesto mayonnaise, mozzarella, salami and basil. Each wrap cuts into six bite-sized pieces.
A Niçoise-inspired pasta salad built on conchiglie, tinned mackerel and cannellini beans with green beans, cucumber, tomatoes, olives and capers in a sharp mustard dressing. It is filling enough to serve as a light meal on its own.
MiscellaneousDivide the risen ball of dough into 10 equal portions for large dumplings, or 12-14 portions for smaller dumplings.143 kcalVegetarianVeganDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
A recipe for Makaroni-Piimasupp (Estonian Pasta Soup with Milk)! Noodles are simmered in milk until tender, then served with a little butter and sugar for a warming, comforting meal.
Three make-ahead grain bowls: wholewheat couscous with kale, tomatoes, nuts and sprouted lentils under a za'atar oil; quinoa with spinach, carrot and seeds under an orange and cider vinegar dressing; and bulgur wheat with salad leaves, pumpkin seeds and mixed beans under a tahini, sesame and sumac dressing.
A two-part mala sauce for blanched vegetables, protein and noodles: hot oil poured over garlic, Sichuan peppercorn and chili flakes, combined with a sesame paste, soy and black vinegar mixture.
Mala dry pot: a soupless, wok-tossed jumble of fish balls, lotus root, bok choy, mushrooms and noodles lacquered in chilli-bean sauce and fragrant spiced oil.
A rich coconut noodle soup on a blended paste of ginger, lemongrass, chillies, shallots and turmeric, with deep-fried tofu, oyster mushrooms and sugar snap peas. Coriander, lime wedges and crushed peanuts garnish the bowls.
Beef and Italian sausage meatballs with pecorino and milk-soaked bread are deep-fried until browned, then simmered in a basil tomato sauce. They are served street-food style, packed into hollowed baguettes with plenty of sauce.
Banana and yoghurt buns from Mangalore are fried until golden and stuffed with a spiced crab sukka made with tomatoes and coconut milk powder. Chargrilled calcots and a hemp seed chutney with grilled red pepper are served alongside.
Seasoned chicken wings coated in a flour and cornstarch batter, fried until golden, and tossed in a mango, honey, and barbecue sauce with scotch bonnet or habanero heat.
A vegan Greek mushroom stew in which baby onions and wild mushrooms cook in red wine and passata with allspice, thyme, bay and cinnamon. It is served with a cinnamon-scented bulgur wheat pilafi bulked out with browned vermicelli noodles.
A smoked fish stew in the style of a chowder meets a fish pie, with butternut squash, rutabaga and potatoes simmered in white wine, tomatoes and vegetable broth. Parmesan and dill dumplings are steamed on top of the stew under a lid.
Main course1 hr6–8 servings283 kcalEgg-freeLow Fat / Low CholesterolRenal
A traditional Jamaican goat head soup simmered with pumpkin, yam, coco, green banana, cho cho and Irish potato, seasoned with thyme, scallion, pimento and Scotch bonnet, with small dumplings added. It is served hot as an appetiser at large gatherings such as wakes, weddings and parties.
Crescent dough is brushed with maple syrup, scattered with brown sugar and crisped bacon pieces and baked until golden, then cooled and broken into pieces. The result is a sweet and salty pastry snack.
A creamy soup of shredded cooked chicken and egg noodles in chicken broth, flavoured with tomato paste, paprika, Italian seasoning and sun-dried tomatoes. Cream, parmesan and baby spinach are stirred in at the end until the spinach wilts.
