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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.
Ribeye steaks seared in a hot skillet and rested while a gravy of onion, garlic, red wine, beef broth, and thyme cooks in the same pan. The gravy is drizzled over the steaks to serve.
Hand-formed sushi rice topped with sashimi-grade salmon, drizzled with Japanese mayo and takoyaki sauce, torched until the sauces caramelise and finished with alfalfa sprouts and jalapeno.
Zucchini rounds and thick halloumi slices sear until golden, then meet a sharp red wine vinegar and garlic dressing. Torn mint, basil, parsley or dill scatter over before serving.
A simple, glossy stir-fry of seasonal vegetables with bell pepper and mushrooms, seasoned with oyster sauce and a touch of white pepper. The vegetables are cooked in stages so each one keeps its texture, from crisp stems to just-wilted leaves.
Blanched bok choy is tossed with perilla seeds and perilla oil, garlic, and soup soy sauce for a nutty, gentle banchan. A few pieces of red chili keep it from tasting plain.
Fragrant chamnamul greens and onion in a tangy, lightly spicy dressing are served with tofu grilled in perilla and olive oil. The warm tofu and cool greens make a balanced banchan plate.
Blanched freshwater snails are tossed with crisp water dropwort, radish and carrot in a spicy, tangy gochujang dressing. The result is chewy, crunchy and bright with vinegar and plum.
Fresh lettuce torn and glossed at the last moment with a sweet-tart soy, vinegar and red pepper flake dressing — mixed just before eating so it never wilts.
A bright bowl of rice layered with lettuce, briny seaweed, carrot, cucumber and popping flying fish roe. The gochujang bibim sauce, sweetened with plum syrup, ties the fresh toppings together.
Thick slices of bread soak in a cinnamon and vanilla custard, then fry in butter until golden on both faces. Fresh berries, powdered sugar and syrup go over the hot toast at the table.
American, FrenchBreakfast, Dinner, Main Course15 minServes 4310 kcalVegetarianDiabetic
Toasted coconut, sesame seeds and peanuts bind in a ghee and brown sugar syrup cooked to just shy of soft-ball stage, with cardamom for warmth. The mixture is shaped by hand into about twenty balls.
Dessert25 minMakes about 20134 kcalVegetarianGluten-freeEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Chilled udon noodles are coated in a creamy ground-sesame dressing brightened with lemon, then topped with a soft poached egg and scallions. The sauce clings to every strand.
Fresh egg noodles are rinsed, then tossed warm through a sesame and peanut dressing with soy, rice vinegar, ginger and chilli paste. Green onions, sesame seeds and crushed peanuts finish the bowl.
Noodles coated in a sesame paste sauce with black vinegar, soy sauce, garlic and chili oil, loosened with hot noodle cooking water and topped with peanuts and scallions.
Soba noodles tossed with pan-seared tofu, broccolini and shiitake mushrooms in a tahini, tamari and rice vinegar sesame sauce with maple syrup and red pepper flakes.
Seeded tomato and salted cucumber are tossed in a nutty ground-sesame dressing with olive oil and a touch of syrup. Removing the seeds keeps the salad juicy rather than watery.
Salmon fillets pressed in sesame seeds cook until the crust turns golden, served over steamed white rice with a gingery shaved carrot and scallion salad. A lemon, sesame and honey dressing ties the bowl together.
Main course30 min4 servings84 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Diners swish thin beef slices, tofu, mushrooms and greens through a kombu broth at the table, dipping each bite in ponzu or sesame sauce. Udon noodles warmed in the broth close the meal.
Cabbage, shiitake mushrooms and bean sprouts simmer in dashi broth before shaved beef is laid in layers so it does not clump. Fresh wheat noodles cook in the same pot, finished with scallion greens.
A milk stout milkshake blended with whole milk, condensed milk, vanilla, warm spices and a spoonful of peanut butter until smooth. Whipped cream and a wafer straw finish the tall glass.
Drinks and cocktails30 minServes 27 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Vietnamese shaking beef made from cubed filet mignon, ribeye or sirloin marinated in oyster sauce, fish sauce, soy sauce and brown sugar, seared in a wok with onion petals and served with tomato and cucumber.
Eggs poach in a spiced tomato and capsicum sauce built with paprika, cumin and cayenne, either under a lid or in the oven. Parsley or coriander and crusty bread or pita go with them.
Israeli, Middle Eastern, North AfricanBreakfast30 minServes 2393 kcalDairy-freeDiabetic
Vanilla ice cream blends with milk, mint extract and green food coloring into a thick, vivid shake. Whipped cream, maraschino cherries and crushed chocolate cookies decorate the top.
Chewy rice cakes stir-fried with shiitake, onion and baby bok choy, steamed briefly with water and cooking wine, then glossed with a soy, sesame and oyster sauce mixture.
A dry Middle Eastern spice blend of cumin, paprika, coriander, garlic powder, turmeric, oregano, cardamom and cinnamon, measured with salt and pepper. It keeps in an airtight container for months of seasoning.
Sheet pan chicken breasts seasoned with Italian seasoning and parmesan, topped after baking with a raw tomato, red onion and basil bruschetta and balsamic glaze.