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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.
Carrot halves roasted in a shawarma spice oil rest on salted labneh beneath a salad of dates, red onion, jalapeño and herbs. Lemon juice keeps the sweet topping lively.
Roasted butternut squash and red onion tossed on the sheet pan with kale and browned Italian sausage, finished with feta, cranberries, pistachios and a maple Dijon dressing.
Chicken thighs, delicata squash, Halloumi and shallots roasted together on one sheet pan, then tossed with massaged kale in a lemon, mustard and maple dressing. The salad eats like a full sheet-pan dinner.
Shredded Cabbage Salad with Pomegranate and Tomatoes is a Middle Eastern salad centred on cabbage, prepared in a straightforward home style. Serve it as directed in the method.
Finely shredded red cabbage and julienned carrot are tossed with mint in a lemon and olive oil dressing. The raw salad stays crisp and vivid, with salt and black pepper to season.
Rotini, celery, bell pepper, red onion and salad shrimp are folded through a mayonnaise dressing with lemon juice and zest and chopped dill. A cold pasta salad that holds together for serving a crowd.
AmericanSalad, Side Dish25 minServes 12152 kcalDairy-freeEgg-freeDiabetic
Seasoned with Old Bay and loaded with crunchy celery and red onion, this easy recipe for creamy shrimp salad is ideal heaped on slices of olive oil toast.
Inspired by Omani shuwa, this slow-roasted lamb shoulder is coated in a fragrant mixture of garlic, ginger, tamarind and spices, then cooked until tender. Serve shredded with warm potato, green bean and broccoli salad, a creamy feta and herb yoghurt dip, tomatoes and tortilla wraps.
Main course1 hr 30 minServes 6593 kcalEgg-freeDiabeticHigh Fiber
Cool shredded chicken breast tossed with cucumber, onion and paprika in a chili-oil, soy and vinegar dressing, crowned with crushed peanuts and cilantro.
Simple flour-and-water gnocchi in a quick cherry tomato, garlic and anchovy sauce, with a bitter-leaf, fennel and orange salad on the side. Light, fast and very Italian.
Hard-cooked eggs are chopped into a dressing of mayonnaise, Dijon mustard, hot sauce and scallion, with the yolks worked into the sauce for a creamy texture. The egg salad is seasoned with salt and freshly ground pepper and made for sandwiches.
A sausage meat ragù with tomato, red wine, nutmeg and chilli, baked slowly and stirred through hand-shaped semolina cavatelli, with a crisp pea, radish and Little Gem salad alongside.
A whole pork butt rubbed with salt, liquid smoke and soy sauce and cooked for 18 hours until it shreds, piled into Hawaiian rolls under a cabbage and sesame slaw.
Smashing raw asparagus into bite-size pieces lets it trap a bright and savory lemon, Parmesan, and shallot dressing in this fuss-free asparagus salad recipe.
Cucumbers bashed until they split, salted and drained, then dressed with rice vinegar, sesame oil, ginger and soy and scattered with coriander and green onions.
Grilled smoked duck, still warm from its own rendered fat, is folded through garlic chives and onion in a sweet-sharp soy dressing. Sesame seeds finish the muchim with a nutty note.
A Mediterranean quinoa salad with eggplant, zucchini, bell pepper and cherry tomatoes in a balsamic dressing with chilli flakes and smoked paprika, finished with goat's cheese and basil.
Chile and cilantro-marinated chicken is sliced over bruised green beans and nectarine wedges in a fish sauce and lime dressing. The salad borrows som tam's sweet, sour and fiery balance and finishes with peanuts.