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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.
Handmade alkaline noodles, rolled thin and cut with a pasta maker, are tossed in a blended sesame paste, soy and sesame oil sauce. Pickled radishes, scallion greens, chilli oil and cilantro go over the top of each bowl.
Marinated beef, scrambled egg, onion, green onion and frozen vegetables stir-fried with cold cooked rice and finished with soy sauce, black pepper and XO sauce.
Frozen udon loosened with hot water and stir-fried with pork belly, onion, cabbage, carrot and shiitake mushrooms in a soy, oyster, Worcestershire and sugar sauce.
Chicken thigh pieces marinated with salt, black and white pepper, soy sauce, Japanese mayo and cornstarch, pan-fried crisp and finished with lemon and green onion.
Yamitsuki kyabetsu is a simple Japanese cabbage dish dressed with sesame oil, rice vinegar, garlic and sesame seeds. It's very simple to make and is easy to prepare ahead. Serve with fried or grilled dishes such as chicken karaage, teriyaki salmon and Japanese curries. Each serving provides 101 kcal, 3g protein, 7.7g carbohydrate (of which 7.1g sugars), 5.7g fat (of which 0.9g saturates), 3.5g fibre and 2.39g salt.
Side dishes40 minServes 4–674 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Basmati rice is toasted in butter, then simmered with chicken bouillon, garlic powder, onion powder and turmeric until plump. A fork fluff and a scatter of cilantro finish the pan.
A Thai pink noodle soup whose broth is coloured and flavoured by a blended sauce of fermented red bean curd, Sriracha, vinegar and garlic, served with noodles, seafood balls, water spinach, tofu puffs and fried garlic.
Thick yogurt is spread thin, scattered with fruit and nuts, and frozen solid into snap-apart bark. Berry and pistachio, date and almond, or fig and raspberry toppings each start from the same yogurt base.
Light meals & snacks2 hrMakes 1 large bag for snacking1098 kcalVegetarianGluten-freeEgg-freeHigh FiberRenal
Two-ingredient yoghurt and self-raising flour flatbreads cooked in a dry pan, each topped with a crispy-edged egg fried in sesame oil and finished with a soy butter pan sauce, kimchi and spring onions.
A fresh geotjeori of young napa cabbage with onion and carrot in an anchovy fish sauce and red pepper seasoning. It is tossed and eaten at once, crisp and bright rather than fermented.
A clear, comforting soup of potato, young squash, and tofu in a light dashi broth. Tuna extract and soup soy sauce season it gently, with red chili and green onion stirred in at the last moment.
Boiled yuca (cassava) topped with a raw garlic seasoning mixture and lime juice, finished with hot olive oil poured over the top. A traditional Cuban side for roast pork and congri.
Thin radish slices are tossed with yuja marmalade and chillies, then covered with a hot sweet-and-sour brine. After cooling and chilling, the pickle is crisp, citrusy and gently hot.
Beef, bean sprouts, bracken, oyster mushrooms and green onion simmer in a chili and sesame yukgaejang broth made on kelp stock. A drizzle of beaten egg finishes the fiery, restorative soup.
Glass noodles, poached pork and shrimp are tossed warm with onion, celery, tomato and a lime, fish sauce and chile dressing. The Thai salad is served as soon as it is dressed so the noodles drink in the citrus.
Yeasted flatbreads are rolled thin, spread with an olive oil za'atar paste of thyme, oregano, sumac and sesame, and baked until crisp and golden. The manakeesh are best eaten fresh from the oven.
Dinner roll dough stretched, spread with zaatar in olive oil and a mozzarella, feta and parmesan filling, rolled up, egg-washed with sesame seeds and baked until golden.
Clear hen broth soured with fermented bran borș, thickened with hand-cut noodles and finished with a fistful of lovage — the soup Moldovans eat both as comfort and as hangover cure.
Slovak potato pancakes grated fine and squeezed dry, bound with egg and flour and scented with marjoram and garlic. Fried thin, they come out lacy and crisp at the edges with a tender centre.
A blended cauliflower and leek soup seasoned with chili flakes, nutmeg and black pepper, enriched with parmesan and garnished with parsley and olive oil.
Ground pork sauteed with garlic, soaked shiitake mushrooms and marinated firm tofu in spicy fermented bean sauce, soy sauces and sugar, simmered in mushroom water and chicken stock and served over noodles with cucumber.
A Japanese rice soup of dashi simmered with bite-size chicken, carrot and shiitake mushrooms and cooked short-grain rice, finished with beaten egg drizzled in ribbons, sesame seeds, white pepper and green onions.
A crisp-edged pancake of salted zucchini matchsticks studded with tiny baby shrimp and fresh chili. The starch and pancake mix bind the vegetables into a lacy, golden jeon.
A light pasta where briny pollock roe breaks down into a creamy coating for zucchini strips and noodles. Seaweed flakes over the top echo the roe's ocean flavor.
A clear soup where salted pollock roe melts its briny richness into zucchini, onion, and tofu. Tuna fish sauce and garlic season the broth, and two colors of chili add a gentle lift.
Plump shrimp and zucchini chunks glossed with a creamy mayonnaise sauce sharpened by wasabi and soy sauce. Two oils, olive and sesame, give the quick stir-fry a rounded, nutty aroma.
Sweet zucchini half-moons and flaked tuna stir-fried in a spicy oyster sauce with gochugaru heat. It comes together fast and lands somewhere between a side dish and a rice topping.
Cold somyeon noodles tossed in a soy and perilla oil seasoning, topped with salted-shrimp zucchini and a raw egg yolk. Breaking the yolk over the warm vegetables makes a quick, silky sauce.
Zucchini sticks coated in flour, egg and a Parmesan, oregano and garlic panko crumb, then fried or baked until crisp, with a chilled lemon and herb labneh sauce for dipping.