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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.
Salmon fillets are coated in Dijon mustard and a smoked paprika, brown sugar and coriander spice blend, pan-fried until crusted and served over seasoned yoghurt with a fennel and red onion slaw.
Main course30 min4 servings152 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Pastry cream is one of the most widely used preparations in confectionery: enjoy it on its own, or use it as a filling for tarts, doughnuts, Pan di Spagna (sponge cake), or puff pastry!
Don't underestimate a homemade patty melt! This is no average sandwich- it's crispy bread filled to the brim with a homemade patty and LOTS of cheese. To top it off, it's got savory and sweet caramelized onions that just make your mouth water.
A coarse pea and artichoke dip with parsley, basil, lemon and Greek yoghurt, topped with quick-pickled red onion rings and served with the remaining pickles alongside.
Frozen peas are simmered with garlic and eschalots sautéed in butter and stock, then blitzed with mint into a silky purée and loosened with its own cooking liquid.
A shaken whiskey cocktail built on a strained fresh peach base, with grenadine poured slowly over the back of a spoon so it settles into a sunrise gradient.
Ripe peaches are muddled with basil and a teaspoon of honey, then topped with soda water. The basil keeps the peach sweetness in check and makes the whole glass smell like summer.
Arugula layered with prosciutto, marinated peach slices and cherry tomatoes, torn burrata, sunflower seeds and a honey-balsamic dressing with chili flakes and basil.
Overnight oats with cinnamon, tinned peaches and their juice, milk and Greek-style yoghurt are loosened in the morning and topped with the rest of the peaches, raspberries, toasted flaked almonds and honey. A peach melba in breakfast form.
A breakfast bake of cottage cheese and oats mixed with diced peaches, chopped pecans, honey, vanilla, cinnamon, eggs, baking powder and salt, baked until set.
Peach Salad is a Italian side salad centred on peaches. It combines small peaches or 2 large peaches, loosely packed rocket/arugula, ball buffalo or cow’s milk mozzarella for a straightforward, balanced result.
Peach Salad II with Orange Poppyseed Dressing is a Western side salad centred on arugula. It combines baby rocket/arugula, yellow peaches, walnuts for a straightforward, balanced result.
Almond-flour cookie dough with chopped peanut butter cups, layered in an ice cube tray between melted chocolate and mini marshmallows and frozen until set.
A no-bake layered dessert built like a lasagna: a pressed graham cracker crust, a fluffy peanut butter cheesecake layer, a pour of caramel and a crunchy scatter of peanut butter cups and peanuts. Chilled until firm, it cuts into rich, sweet squares.
Egg-shaped peanut butter, maple and almond flour centres are frozen, dipped in tinted white chocolate and flicked with cocoa speckles for a homemade Easter treat.
A breakfast bowl of Greek yogurt layered with banana, strawberries and blueberries under granola, drizzled with melted peanut butter and scattered with chocolate chips.
An iced latte where instant black coffee is whisked with peanut butter until smooth, then poured over milk, ice, and allulose. The peanut butter gives the coffee a roasted, creamy depth.
No-bake bites of rolled oats, peanut butter, flaxmeal, maple syrup and honey with vanilla, frozen briefly for easy rolling and folded through with chocolate chips.
Bourbon is fat-washed with a whole jar of peanut butter, strained and stirred down with maple syrup and Angostura bitters over ice, garnished with peanut butter brittle and orange peel.
BritishDrinks and cocktails30 minServes 113 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Chewy udon noodles stir-fried with cabbage, onion, carrot, and bok choy in a peanut butter and gochujang soy sauce. A sunny-side egg crowns the noodles.
A thick blended shake of banana, tofu, and peanut butter with milk and allulose, smooth enough to drink and filling enough for breakfast. Crushed peanuts go over the top of each glass.
Crispy baked tofu strips coated in a peanut ginger dressing and flour are layered in rolls with avocado, herbs and a cabbage, carrot and red onion slaw dressed in the same peanut ginger blend.