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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.
Chewy thin noodles dressed in a soybean paste sauce sharpened with gochujang and rounded with sesame oil. Ribbons of perilla leaf, chopped red chili, and sesame seeds top the bowl.
Eggplant halves cross-hatched and grilled first, then painted with a savory-sweet soybean paste and mayonnaise glaze and grilled again at low heat. Chopped scallion and sesame finish the glossy tops.
A Spanish-flavoured vegetable soup of cabbage, capsicum, carrots and celery in a tomato broth seasoned with smoked paprika, oregano and fennel seeds, finished with lemon and parsley.
Short pasta tossed through reheated spiced beef mince enriched with mascarpone and passata until creamy. Basil, Parmesan and a flicker of chilli finish the bowls.
Cooked potato chunks roughed up in semolina, deep-fried until shatteringly crisp, and tossed in a five-spice, paprika and Kashmiri chilli seasoning. A drizzle of maple syrup and fresh coriander finish them.
Hand-rolled potato starch noodles stir-fried with julienned potatoes, greens, cumin, black vinegar and chili oil. The double potato format gives chewy noodles against crisp potato slivers.
Pulled ham hock simmered with green seasoning and rum, served over yeast-extract butter soldiers with escovitch pickles. A chilled cucumber, mezcal and lime gazpacho in shot glasses cuts the richness.
Cucumbers smashed, salted and drained, then tossed with eschalot, green onion and sesame seeds in a chilli crisp, rice vinegar and sesame oil dressing.
Zucchini halves seared cut side down until golden, then poured over with a syrupy sambal, sesame and mirin sauce and finished with crispy fried shallots and green onion.
Wide rice noodles stir-fried very hot with chicken, garlic, bird's eye chilies, onion, bell pepper and string beans, finished with a large handful of Thai basil. This one is boldly spicy and garlicky from start to finish. Chicken is the protein used here; pork, vegetables or tofu can replace it.
A quick, punchy bean salad of borlotti beans with lemon, green pepper, cherry tomatoes, fresh chilli and herbs. It needs no cooking and improves as the lemon dressing soaks in.
Side dishes30 minServes 444 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Hokkien noodles stir-fried with marinated rump steak, capsicum, snow peas and scallions in a chilli-spiked stir-fry sauce. The wok work is fast, so everything stays crisp and glossy.
Rice noodles and shaved beef in a fish-sauce broth infused with scallions, garlic and ginger, with softened mushrooms and a jammy bird chile condiment made with shallot, lemongrass and garlic.
Little gem lettuce tossed in a Calabrian chili Caesar dressing and covered with golden panko crumbs toasted in butter and olive oil with parmesan and oregano.
Glass noodles, crunchy celery, Asian greens and five-spice tofu dressed in a sesame-vinegar dressing and homemade chile oil. The salad echoes a classic jellyfish salad with plenty of tingle and crunch.
Serves 4 to 61025 kcalVegetarianVeganDairy-freeEgg-free
Penne folded through a chipotle and honey cream sauce with sautéed chicken, onion, red bell pepper, asparagus and peas, finished with parmesan and cilantro.
Golden filo samosas filled with chicken mince fried with bird's-eye chillies, ginger, Kashmiri chilli and malt vinegar. The triangles fry up shatteringly crisp around the spicy filling.
Blanched thin-sliced beef topped with fresh chilies, garlic, chili flakes, and Sichuan peppercorn, flooded with hot oil and dressed with oyster sauce, black vinegar, and cilantro.