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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 quick stock made from the prawn heads and shells underpins this spaghetti, which is tossed in the pan with cherry tomatoes, garlic, lemon zest and juice and the seared prawns. Parsley and a little chili heat finish the glossy pasta.
Tube pasta and shrimp meet in a pan sauce of olive oil, garlic, preserved lemon and red pepper flakes, emulsified with butter, Parmesan and pasta water. Lemon juice and parsley keep the rich sauce sharp at the end.
Linguine tossed with sauteed shrimp in a white wine, lemon juice and butter sauce with garlic, red pepper flakes and parsley, finished with lemon zest and parmesan.
Fresh Vietnamese-style spring rolls wrap cooked shrimp, vermicelli noodles, romaine, carrot, cucumber and basil in softened rice paper. A whisked peanut, coconut milk and tamari sauce with chili paste is served alongside for dipping.
Clear shrimp dumplings simmered with shiitake, bamboo shoots and bok choy in a chicken-stock broth, glossed with sesame oil and topped with fresh chilies.
Wontons filled with minced prawns, ginger, green onion and egg white, boiled until they float and tossed in a hot garlic chili oil with black vinegar and sesame seeds.
Julienned potato and bamboo shoots stir-fry in seconds with garlic, fresh and dried chilies and Sichuan peppercorns in a smoking wok. Soy sauce and black rice vinegar season the crisp vegetables at the end.
Cool shredded chicken breast tossed with cucumber, onion and paprika in a chili-oil, soy and vinegar dressing, crowned with crushed peanuts and cilantro.
Green beans blanched, then dry-fried in a wok with dried chiles, Sichuan peppercorns, garlic, ginger, scallions and preserved mustard greens, finished with sesame oil.
Spinach-tinted mung bean starch jelly cut into batons and served cold under a soy, black vinegar and chili oil sauce with cucumber, peanuts and bird's eye chiles.
Fine vermicelli noodles simmered in vegetable broth with finely chopped shiitake mushrooms, chili bean paste, ginger and chopped vegetables, topped with scallions.
Thin potato slices rinsed until the water runs clear and blanched until barely translucent, dressed with a soy and black vinegar sauce and hot oil poured over garlic, chili flakes and Sichuan peppercorn.
Bucatini is tossed with a fennel sauce built on onion, fennel seeds, saffron-steeped raisins and wine, with canned sardines broken through it. Toasted pine nuts, fennel fronds and oiled breadcrumbs finish the Sicilian pasta.
Cannellini beans simmer in vegetable stock with a long-cooked onion, herb and tomato base, and part of the soup is blended back in to thicken the broth. A hazelnut picada of parsley, garlic and olive oil is stirred through and dolloped over each bowl.
Roasted kabocha squash folded through a glaze of soy sauce, brown sugar, mirin, rice vinegar and gochugaru with ginger, garlic and scallions, finished with sesame oil and seeds.
Hard-cooked eggs are chopped into a dressing of mayonnaise, Dijon mustard, hot sauce and scallion, with the yolks worked into the sauce for a creamy texture. The egg salad is seasoned with salt and freshly ground pepper and made for sandwiches.
Curry-seasoned rice vermicelli tossed in a wok with char siu pork, prawns, ribbons of egg, capsicum and onion. The soy and cooking wine sauce gives the noodles their savoury depth and golden colour.
Asian, Chinese, Hong Kong, SingaporeNoodles, Stir Fry, Street Food25 minServes 2702 kcalDairy-freeHigh Fiber
Open-topped Cantonese dumplings of pork mince and chopped prawns with shiitake mushroom, steamed in wonton wrappers. A dab of flying fish roe crowns each siu mai.
Steak slices velveted with egg white, cornstarch and baking soda, browned and returned to a pan of softened onion and bell peppers with oyster sauce, soy and black pepper sauce.
Tofu triangles coated in beaten egg and fried golden, then simmered briefly in a garlic, chili flake, soy and oyster sauce mixture until the sauce thickens around them.
A lighter taco soup of lean turkey, fire-roasted tomatoes, kidney beans, corn and olives simmered with taco seasoning. Fast, filling and family-friendly.
American, MexicanDinner, Main Course, Side Dish, Soup35 minServes 897 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
