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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.
These easy savoury muffins are high in protein and just as good eaten cold as they are warm. Whip up a batch for healthy snacks, lunches or breakfasts on the go. For this recipe you will need a 12-hole muffin tin. Each muffin provides 132 kcal, 7.8g protein, 12.3g carbohydrate (of which 2.5g sugars), 5.5g fat (of which 2.2g saturates), 1.5g fibre and 0.46g salt.
Yeasted hotteok dough is wound in spirals around scored sausages and pan-fried until puffed and golden. The skewers eat like a fairground hot dog with a chewy, crisp coat.
Big portobello mushrooms roasted in garlic butter, capped with melted Swiss cheese and stacked in toasted buns with caramelised onions, lettuce, tomato and a pink sriracha mayonnaise.
A herb-heavy tabbouleh in the traditional style, with far more parsley and mint than bulgur, sharpened with lemon and served alongside grilled flatbreads.
A tomato-based slow cooker soup of ground beef with chili beans, kidney beans, corn and green chiles, seasoned with chili powder, cumin, paprika and oregano.
Chicken wings and drumettes pan-fried, simmered in a soy, sesame oil and cooking wine sauce, and finished over high heat with Thai basil and red chilies.
Skin-on chicken thigh stir-fried with ginger, garlic and chili, tossed with cooked noodles in a soy and sesame sauce and finished with a large handful of Thai basil.
Beef shank blanched, then braised for hours in a soy broth with tomato, doubanjiang, star anise, Sichuan peppercorns and dried chilies, served over white noodles.
Beef shank blanched, then braised in soy sauce, dark soy sauce and cooking wine with toasted star anise, chilies, Sichuan peppercorns, cinnamon and bay.
Hard-boiled eggs, tofu and kelp simmered in a soy and scallion-sauce braising liquid with star anise, bay, dried shiitake and Sichuan peppercorn, then rested overnight and served cold.
Pork belly sautéed and pressure-cooked twice in soy sauce, dark soy sauce, cooking wine, five-spice and sugar, with fried shallots stirred in between, served over hot rice.
Chicken tenders marinated with garlic, five-spice, white pepper, oyster sauce and soy, dredged in a seasoned flour and cornstarch coating, deep-fried and served with sriracha mayo.
Pork chops marinated with garlic, soy, oyster sauce, baking soda, sugar, white pepper and five-spice, bound with egg and cornstarch, coated in sweet potato flour and fried.
Chicken wings marinated in soy, garlic and paprika, fried crisp by either a deep-fry or air-fry method, and coated in a blended cilantro, jalapeño, mint, mayo and yogurt sauce.
Bite-size chicken thigh marinated in soy sauce, ginger, garlic and shaoxing wine, coated in sweet potato flour and fried with fresh basil, then seasoned with five spice.
Whole corn coated in a Japanese mayo and vegetarian oyster sauce mixture seasoned with garlic powder, five-spice, chili flakes and black pepper, air-fried until hot and browned at the edges.
Short ribs seared, pressure-cooked in soy, dark soy, oyster sauce, honey and five-spice with garlic and green onion, then simmered until the sauce becomes a thick glaze.
An oversized butterflied chicken breast marinated in soy, cooking wine and five-spice, coated in tapioca starch and fried crisp, then dusted with a spiced seasoning powder.
Fresh noodles slicked with a sesame paste and peanut butter sauce sharpened with soy, rice vinegar, ginger and chile, topped with cucumber sticks and chopped peanuts.
Crisp, golden balls of dashi batter filled with boiled octopus, green onions and pickled red ginger, served with takoyaki sauce, mayonnaise, bonito flakes and aonori.
Thin rice noodles tossed in a sweet-sour tamarind sauce with chicken, firm tofu, egg, bean sprouts and scallions, finished with ground peanuts, lime and a pinch of chili heat. The balance runs tart first, then sweet and salty. Chicken is the protein used here; pork, vegetables or extra tofu work well too.
