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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.
Beef eye of round simmered in an anchovy, kelp and aromatic broth, shredded along the grain, and reduced in soy sauce until it is dark, savoury and ready to keep.
Raw flounder marinates for hours in a chilled soy and mirin sauce steeped with bonito flakes, onion, garlic, ginger and lemon. The fish firms gently and absorbs the deep, citrus-bright seasoning.
A classic soybean paste stew built on anchovy, kelp, and dried shrimp stock, with potato, zucchini, shiitake, and tofu. The paste is strained into the broth so the stew stays clean and full-flavored.
Spaghetti poveri (spaghetti with anchovies, olives and capers) is a quick and easy dish characterized by typical Mediterranean flavors and just a few ingredients: anchovies, taggiasca olives, and capers!
Main Courses25 minServes 4404 kcalDairy-freeEgg-freeLow Fat / Low Cholesterol
Punchy, pungent flavours of anchovies, chilli flakes, capers and olives make this Tom's spaghetti puttanesca a heady classic – add the optional garlic ciabatta for a bit on the side. Each serving provides 615 kcal, 19g protein, 87g carbohydrates (of which 8g sugars), 19g fat (of which 5.5g saturates), 8.5g fibre and 1.4g salt.
Thick spaghetti wrapped in a silky roasted red pepper cream and topped with cubes of salt cod scented with lemon and bay. The sweet peppers and briny fish make a striking first course.
Short-grain rice cooked in a marinara and saffron broth with garlic and roasted red peppers, with shrimp nestled in at the end and a saffron mayonnaise to serve.
Main course45 min4 servings218 kcalGluten-freeDairy-freeEgg-freeDiabeticRenal
Spanish-Inspired Simmered White Fish with Chickpeas is a Spanish main course centred on white fish, prepared in a straightforward home style. Serve it as directed in the method.
Spice-rubbed sea bream fillets served over charred sweetcorn cream with a melting coconut and green chilli butter. Fresh coconut, herbs and lettuce leaves keep the plate zingy and light.
Main course1 hrServes 2856 kcalGluten-freeEgg-freeDiabeticLow-SodiumHigh FiberRenal
This rich coconut, crab, prawn and mussel broth is spiced with ginger, lemongrass, chilli, garlic and shallots. Serve it with buttery crab toasts for dunking.
Main course1 hr 30 minServes 4402 kcalEgg-freeDiabetic
A sheet-pan dinner channeling a seafood boil: salmon, baby potatoes and corn roasted in garlicky Old Bay butter. A raw red onion and herb salad with lemon cuts through the richness.
Tuna marinated in soy, rice vinegar and sambal oelek, its marinade boiled down and drizzled back over seasoned sushi rice bowls with avocado and a Sriracha mayo drizzle.
A party-size spicy ahi poke: tuna, cucumber, green onion and tobiko in a Kewpie-Sriracha mayo, spread over jasmine rice in a casserole dish under furikake.
Little gem lettuce tossed in a Calabrian chili Caesar dressing and covered with golden panko crumbs toasted in butter and olive oil with parmesan and oregano.
A single-roll gimbap of sesame-seasoned rice and perilla leaves wrapped around fish cake and onion stir-fried in fiery ttaengchojang paste. The roll is brushed with sesame oil before slicing.
Haddock fillets in a curry-spiced gluten-free beer batter with twice-cooked chips tossed in rosemary and thyme infused beef dripping, minted crushed peas and a chilli tartare sauce.