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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.
String beans are blistered in a hot wok, then lacquered with roasted chili paste and tossed with onion, bell pepper and plenty of basil. The result is smoky and properly spicy, with the beans keeping a firm, squeaky bite.
Ground chicken is stir-fried fast in a wok with garlic, birds eye chillies and onion, glazed with a soy, fish sauce and oyster sauce mixture, and finished with scallions and coriander over jasmine rice.
Browned tofu rectangles seasoned with soy, black rice vinegar and chilli flakes, topped with a quick stir-fry of edamame, red chilli and coriander. The beans pour over the tofu so the plates arrive saucy and hot.
Rigatoni is tossed through a quick ragù of tinned tuna in olive oil, cherry tomatoes and tomato paste warmed with garlic, curry powder, chilli and chipotle flakes, then softened with parmesan and double cream.
Cucumber halves hollowed into boats, filled with sticky rice and a spicy canned tuna mixture with kimchi, Kewpie mayo and green onion, finished with sesame and jalapeño.
The easy weeknight answer to stuffed shells: large pasta shells baked in marinara with roasted garlic, red pepper flakes and dollops of tangy chèvre, broiled until bubbling.
Boiled wontons are draped in a savoury chilli oil sauce built on garlic, Sichuan pepper, five spice and stock powder, loosened with light soy sauce, rice vinegar and hot water.
Red lentils simmer with onion, ginger, garlic and medium curry powder in vegetable stock, then finish with coconut milk and wilted spinach, served with toasted pitta and plain yoghurt.
A baked spinach and ricotta cake with eggs, parmesan and nutmeg forms the centrepiece, topped with wild mushrooms fried with shallot, thyme and Madeira, roast squash and a warm gorgonzola cream.
Cannelloni tubes filled with a mixture of spinach, ricotta, Parmesan, egg, garlic, and nutmeg, covered with marinara sauce and mozzarella. The source method stops after mixing the filling, so the filling and baking steps are written without an invented bake time.
Cannelloni tubes are piped with a beef mince and spinach filling bound with a little of the tomato sauce, then baked under more sauce and mozzarella until bubbling.
Red lentils simmer with toasted whole spices, spinach and a swirl of tomato sauce, topped with tinned mackerel fillets, fresh tomato, coriander and lemon.
Main course1 hr 30 minServes 4438 kcalGluten-freeEgg-freeHigh Fiber
Uncooked jumbo pasta shells are stuffed with a spinach, ricotta and egg filling and baked submerged in a hot tomato, passata and stock sauce, then finished with mozzarella and parmesan.
Hand-made green tagliatelle, its dough coloured with spinach purée, is tossed with a sun-dried tomato, almond and ricotta pesto and topped with cherry tomatoes, walnuts, crisp guanciale and torn burrata.
Zucchini halves hollowed into boats and filled with a sautéed mixture of onion, garlic, mushrooms, zucchini flesh, and spinach bound with ricotta and Parmesan, topped with mozzarella. They bake until the zucchini is tender and the cheese is golden.
Penne cooks in the same skillet as shallots, garlic, artichoke hearts and spinach in milk, then cream cheese and parmesan melt into the sauce before mozzarella is broiled golden on top.
Main course40 min4 servings88 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Bowls of rice, crisped in a skillet if you wish, are topped with sautéed Swiss chard, quick-pickled cucumber, carrot and radish, cabbage, kimchi and avocado, with nori strips and gochujang to finish.
A deep baked frittata of leek, asparagus, peas and wild garlic in an egg, cream and parmesan custard, dotted with goats' cheese and finished with lemon zest, herbs and olive oil.
Main course1 hrServes 6–8137 kcalGluten-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal