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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 single pot of beef, cabbage, bok choy, and mushrooms simmered with udon cup noodles in their own broth. A sharp soy-vinegar dipping sauce is served alongside.
Sashimi-grade salmon is buried in a rock salt, sugar and dill cure under weights for 36 hours, then rinsed, sliced thinly and served with a creamy mustard sauce.
Party Food, Side Dish10 minServes 10149 kcalEgg-freeLow Fat / Low Cholesterol
Salt-and-sugar cured trout folded through a grapefruit, avocado and tomato salad with griddled sweetcorn, crunchy tortilla shards and beetroot shavings over lime yogurt.
Cauliflower simmers in milk and stock with curry powder before blending into a smooth, creamy soup. Poached eggs, golden bread croutons and herbs top each bowl.
Parsnips roast with honey, curry powder and thyme before being blended with stock and cream into a smooth soup, served with whipped lemon cream and homemade vegetable chips.
Basmati rice is toasted with curry leaves, onion, ginger and a full spice blend, simmered in broth until tender, then fluffed with peas and topped with cashews and yogurt.
Lotus root rounds braised with carrot, onion, and bell pepper in a curry, soy, and sugar sauce. The slices stay pleasantly crisp while the sauce reduces around them.
Matchstick potatoes and carrot fried until golden at the edges, then steamed briefly and tossed with curry powder. The finish is dry, fragrant, and lightly peppered.
Halibut fillets seasoned with curry, turmeric and sea salt, roasted and basted in butter and lime, served over sautéed morels, asparagus and sugar-snap peas with an aromatic infused stock.
Chewy rice cakes, fish cake, and little sausages simmered in a golden curry broth with mushrooms and onion. Garlic chips scattered at the end add crunch.
Fermented urad dal batter is deep-fried into hollow golden dumplings, soaked until spongy, then layered over sweetened yogurt with tamarind purée, lime, cayenne and chaat masala.
A dairy-free take on Icelandic fish soup: leek, onion and celery in a tomato-curry broth blended smooth, with walleye simmered in at the end and a swirl of plant cream.
A one-pot Korean-style dish of chicken thighs marinated in red chili paste and chili powder, cooked with cabbage, carrot and udon noodles and finished with melted cheese.
A Korean homestyle soup of bone-in chicken thighs simmered with onion, garlic, ginger and peppercorns, the meat shredded back into the strained broth seasoned with fish sauce and white pepper.
Meet Dakhar, a fragrant fish soup that sits at the very heart of Senegalese home cooking. Made with fresh fish and seasonal vegetables, it is the kind of dish that brings people together, ladled out in generous bowls at family gatherings and celebrations up and down the country. Warmly spiced yet wonderfully simple, Dakhar carries a real taste of the West African coast, and this recipe shows you how to bring it to your own table.
Red lentils cooked with turmeric are kneaded into chapati flour with ginger, chilli and coriander, rolled into eight flatbreads and fried, with a green apple and yoghurt raita alongside.
A thin crêpe sets around a basil egg filling, then rolls up and slices into pinwheels for dipping. The reduced soy, honey and sriracha sauce is sweet, sharp and sticky.
Thai and South-East AsianLight meals & snacks40 minServes 2448 kcalDairy-free
The famous Sichuan street snack of thin noodles under a fiery topping of pork, preserved vegetable, chili oil and Sichuan pepper, with spinach and chopped nuts to finish.
Serves 6–8 as part of a Chinese meal and 4–6 as a lunch, snack, or side dish842 kcalDairy-freeEgg-freeHigh Fiber
Fresh noodles are tossed with a sesame, chilli oil and Sichuan pepper sauce, topped with hoisin-seasoned pork mince, preserved mustard greens and choy sum.
American Chinese, Sichuan, SzechuanMains30 minServes 4202 kcalDairy-freeEgg-freeDiabetic
Noodles served over a sesame paste, black vinegar and chili oil sauce, topped with ground pork fried with sui mi ya cai, garlic and Sichuan pepper, with bok choy.
Eggs seasoned with dashi, sugar, soy sauce and mirin are cooked in thin layers and rolled into a log in a tamagoyaki pan, then rested in a bamboo mat and sliced.
Yukon Gold potato slices are simmered briefly in mustard-seasoned cream with herbs, then layered with grated Gruyère and baked until golden and bubbling.
A tomato and beef broth soup of ground beef, Italian sausage and bell peppers with Italian seasoning and cumin, ladled over cooked rice with a dollop of Greek yogurt.
Brussels sprouts and kalettes are dusted with cornflour, dipped in a Parmesan batter lightened with whisked egg whites, and deep-fried until golden and crisp.
Side dishes1 hrServes 4133 kcalVegetarianDiabeticRenal
A quick Italian-style soup of meatballs and orzo simmered in a tomato-beef broth with carrots, zucchini and marinara, finished with parsley and Parmesan.
A chopped head of cabbage is simmered with onion, carrots, celery, garlic, ginger, turmeric and diced tomatoes in vegetable broth until all the vegetables are soft.
AmericanDinner, Main Course30 minServes 876 kcalGluten-freeDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol