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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.
Opening up a steamed lotus leaf packet and inhaling its alluring musty fragrance is part of many Cantonese dim sum rituals. Inside, the sticky rice is stained a rich brown from the leaf, and once you start digging toward the center with chopsticks, there is a treasure trove of succulent ingredients. Figuring out what comprises the filling is most fun. Chicken is often included, as jī (fowl) is part of these packets’ name in Mandarin; they are called lo mai gai in Cantonese. Chicken is commonly combined with shiitake mushrooms and Chinese sweet sausage, as is done here. But cooks can add a myri
makes 8 packets, serving 842 kcalDairy-freeEgg-freeDiabeticLow Fat / Low CholesterolRenal
A Taiwanese breakfast roll of steamed glutinous rice wrapped tightly around crisp fried crullers, preserved radish, pickled mustard greens and pork floss.
Salmon chunks crisp in the air fryer or oven, finish in a sticky soy, oyster and Shaoxing sauce with sesame seeds, and are served with butter-fried crispy rice and a pineapple, jalapeño and lime salsa.
Abalone simmers in an oyster sauce seasoning and is plated over blanched bok choy and stir-fried mushrooms. The layered presentation keeps the greens crisp beneath the glossy shellfish.
Chinese broccoli cooked fast and hot, its thick stems tender and its leaves glossy under a simple oyster sauce glaze. It is the kind of plain, well-executed vegetable dish that anchors a table of richer curries and fried dishes.
These kimbap are filled with stir-fried dried squid strips plus egg omelette, ham, crab sticks, seasoned fish cake, carrot, pickled radish and braised burdock. The chewy, sweet-spicy squid is the star among many fillings.
Dried squid strips are softened with mayonnaise, then tossed quickly in a heated gochujang seasoning sauce so they stay tender. The finished side is glossy, chewy and spicy-sweet.
Scallops stir-fry with sweet corn kernels and baby asparagus in butter, splashed with white wine and seasoned with soy and oligosaccharide syrup. It is a quick, glossy appetizer with sweet pops of corn.
Salmon filets cut with a pocket and filled with a creamy spinach, cream cheese and parmesan stuffing brightened with lemon pepper, baked until the fish flakes.
Butterflied shrimp seasoned with smoked paprika and Old Bay, filled with a crab, spinach and artichoke breadcrumb and cheese stuffing, and baked until cooked through.
White fish fillets brushed with a mustard, honey and Worcestershire sauce and baked under a crisp stuffing crumb with Parmesan, lemon zest and parsley. A simple dressed salad of spring greens goes alongside with lemon wedges.
Main course25 min4 servings234 kcalGluten-freeEgg-freeLow Fat / Low Cholesterol
A spicy Korean stew of instant ramyun noodles, fish cakes, oyster mushrooms and blood sausage or pork belly in beef or chicken broth. A gochujang and gochugaru paste seasons the pot, which is assembled around the bowl of paste and cooked in about five minutes.
Main course20 min4 servings423 kcalDairy-freeEgg-freeDiabetic
A sharing platter of bulgur wheat and griddled peppers, courgettes, aubergine and spring onions under sumac-dusted sea bass fillets with crisp skin. A honey, red wine vinegar and oregano dressing is shaken in a jar and drizzled over at the end.
Main course1 hrServes 410 kcalDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A whole red snapper scored and packed with sumac, roasted hot, and served with lime and garlic yogurt, fresh mint and lime wedges. The skin crisps while the yogurt keeps everything bright.
A softened butter mixed with garlic, parsley, basil, thyme, lemon zest and a pinch of cayenne, rolled into a log and chilled for slicing over grilled meats, seafood and vegetables.
Poached chicken, blanched green beans and sweet corn tossed in a creamy green goddess dressing of avocado, sour cream and herbs, mounded over tender lettuce with crisp fried shallots.
These Vietnamese-style summer rolls are full of flavour and served with two delicious dipping sauces. Rice paper wrappers are a wonderful thing to have in the cupboard – they can take a fridge-raid dinner to another level, and they’re naturally gluten-free.
Long pasta coated in a silky purée of summer squash, shallots and anchovies with turmeric and red pepper flakes, topped with brown-butter hazelnuts, shaved Parmesan and basil.
Built around fresh fish, tender vegetables and a handful of aromatic herbs, it is a light yet nourishing bowlful that suits a laid-back lunch just as happily as a cosy supper. Simple to prepare and endlessly comforting, this is coastal Albanian cooking at its most honest.
Cajun-spiced seared chicken thighs and shrimp served over lemony garlic butter basmati rice cooked in chicken stock with parsley and cilantro — a shrimp boil reimagined as a one-pan rice dish.
A baked casserole of seasoned sushi rice and nori layered with a crab and shrimp mixture in cream cheese and mayo, drizzled with spicy mayo and unagi sauce.
A baked casserole of seasoned sushi rice layered with nori and a crab and shrimp filling bound with mayonnaise and cream cheese, baked until golden. Spicy mayo and unagi sauce are drizzled over the top with avocado, green onion and sesame seeds.
Two bowls of sushi rice topped with imitation crab, avocado, cucumber and chopped roasted seaweed. A soy, oyster sauce and sesame dressing with grated ginger is drizzled over, finished with green onion, spicy mayo and sesame seeds.
A layered sushi cake of vinegared rice stacked with flatfish, yellowtail, sea bream, and salmon sashimi, banded with seaweed. It slices into wedges that show off every layer.
Bite-size eel is coated in starch and frying powder, pan-fried until golden, and tossed in a gochujang and ketchup glaze. Garlic slices cook in the glaze and julienned ginger crowns the dish.
