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3594 recipes in English · clear

Air Fryer Salmon with Dijon Mustard

20 min9 ingredients2 (two 0.5 lb / 227 g fillets)

ChihYu Smith · iheartumami.com

Chicken Enchilada Casserole

50 min14 ingredients8–10 servings

Ree Drummond · thepioneerwoman.com

Chicken Katsu Curry Rice

1 hr20 ingredientsServes 4

Sarah · thewoksoflife.com

Beef Stir Fry with Vegetables

30 min15 ingredients4 servings

Better Homebase · betterhomebase.com

Dan Dan Noodles

25 min15 ingredientsServes 4

Holly Erickson · themodernproper.com

Fillet Steak with Peppercorn Sauce

11 ingredientsServes 4

Mary Berry · bbc.co.uk

Garlic Butter Steak Bites and Potatoes

25 min10 ingredientsServes 4

Noelle Tarr, NTP, CPT · coconutsandkettlebells.com

Croque Madame

30 min12 ingredientsMakes 4

Lauren Allen · tastesbetterfromscratch.com

Authentic Chana Masala (Chickpea Masala)

8 hrs+ (mostly soaking/cooking)20 ingredientsServes 4

swasthi · indianhealthyrecipes.com

Sourdough Crackers

50 min6 ingredientsMakes 6 servings

Lisa Bass · farmhouseonboone.com

Vietnamese Coffee Blondies

40 min11 ingredientsMakes 16 squares

Christina Marsigliese, Food Scientist MSc. · scientificallysweet.com

Homemade Rainbow Sherbet
4 hr 40 min6 ingredientsMakes 1.5 quarts / 8 servings
theicemakerhub.com

Mushroom Ragu Pasta

55 min21 ingredients4–5 people

recipetineats.com

Crispy prawn parcels

40 min12 ingredientsMakes 12 parcels (serves 4)

Jamie Oliver · jamieoliver.com

Instant Pot Hot & Sour Soup

18 min19 ingredientsMakes 6–8 servings

pressureluckcooking.com

Ladyfingers

30 min8 ingredientsMakes 30

John Kanell · preppykitchen.com

Hoisin Garlic Noodles

9 ingredients4 servings

Hetty Lui McKinnon · cooking.nytimes.com

Creamy Mushroom Pasta

25 min11 ingredientsServes 2

Nagi · recipetineats.com

Creamy salmon, leek & potato traybake

50 min9 ingredients2

Esther Clark · bbcgoodfood.com

Easy onion bhajis

11 ingredientsMakes 12

Lulu Grimes · bbcgoodfood.com

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1 lb / 454 g center-cut salmon fillet (divided into 2 pieces, 0.5 lb / 227 g each)
0.5 tbsp / 7.5 ml olive oil (for the sauce, initial coating)
2 tsp whole-grain mustard
4 tbsp / 60 ml lemon juice
0.5 tsp coarse sea salt
0.25 tsp ground black pepper
0.25 tsp garlic powder
2 tbsp / 30 ml olive oil (for the sauce, finishing drizzle)

2 tbsp / 30 ml canola oil
3 garlic cloves, finely chopped
1 jalapeño pepper, seeded and finely chopped
1 large onion, diced
3 cups / 450 g shredded cooked chicken
2 (4 oz / 115 g) cans diced green chiles
1/2 tsp paprika
Kosher salt and black pepper, to taste

1 tablespoon / 15 ml vegetable oil
10-12 ounces / 280-340 g white or yellow onion, halved and cut into 1-inch / 2.5 cm pieces
1 clove garlic, minced
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce (optional)
2 tablespoons curry powder
1 teaspoon salt
1 teaspoon sugar

1 lb / 450 g beef (flank steak, sirloin, or ribeye), thinly sliced
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 tablespoon vegetable oil (for searing)

3 tablespoons / 45 ml vegetable oil
1 pound / 450 g ground pork
2 tablespoons minced fresh ginger
3 garlic cloves, minced
¼ cup / 60 ml low sodium soy sauce
¼ cup / 60 ml dry sherry, rice wine vinegar or red wine vinegar
4 cups / 950 ml chicken stock
2 tablespoons smooth peanut butter

4 × 150 g / 5½ oz centre-cut fillet steaks
50 g / 1¾ oz butter, at room temperature
salt and freshly ground black pepper
100 ml / 3½ fl oz beef stock
½ garlic clove, crushed
2 tbsp brandy
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard

25 g / 1 oz butter
2 carrots, chopped
1 onion, chopped
150 g / 5 oz red lentils
1 litre / 4 cups water
2 stock cubes (chicken, veg, or a mix)
Salt & pepper to taste

12 oz / 340 g flank steak, sliced into thin strips
¼ tsp baking soda (optional tenderizer)
2 tsp soy sauce
½ tsp sesame oil
1 tbsp cornstarch
1 tsp vegetable oil
2 tbsp oil
3 cloves garlic, sliced

2 tablespoons ghee or butter (for potatoes)
1 tablespoon olive oil
1 lb / 450 g yukon gold potatoes, cut into ½ inch cubes
3 garlic cloves, minced
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon sea salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste

1/4 cup / 55 g unsalted butter
1/4 cup / 30 g all-purpose flour
1 1/2 cups / 360 ml whole milk
salt and freshly ground black pepper
1/4 tsp Dijon mustard
dash of ground nutmeg
8 thin slices white sandwich bread
5 oz / 140 g good quality ham (about 8 slices)

1 cup / 200 g dried raw chickpeas (or 3 cups soaked or 2 × 15 oz cans)
1½ cups / 360 ml water (to pressure cook, + more to make gravy)
2 tablespoons / 30 ml oil (or as needed)
1 small bay leaf (optional)
1 inch / 2.5 cm cinnamon (optional)
2 cloves (optional)
2 green cardamoms (optional)
1½ cups / 200 g onions, finely chopped (2 large)

1 cup / 240 ml sourdough discard (active starter will also work)
3 tablespoons / 45 ml olive oil
⅓ cup / 30 g parmesan cheese, shredded
½ teaspoon salt
¼ teaspoon ground sage
1 teaspoon Italian seasoning

6 tbsp / 84 g unsalted butter
½ cup plus 1 tbsp / 125 g packed light brown sugar
1 ½ tsp / 7 ml pure vanilla extract
½ cup / 120 ml sweetened condensed milk
1 large egg (at room temperature)
1 large egg yolk
2 tsp espresso powder
½ tsp salt

1.5 cups / 355 ml whole milk
1.5 cups / 355 ml heavy cream
1 3/4 cups / 350 g granulated sugar
3/4 cup / 175 ml orange juice
1/2 cup / 120 ml lime juice
8 oz / 225 g raspberries, pureed

2 tbsp olive oil
2 tbsp / 60 g unsalted butter (for the base)
1 brown or yellow onion, finely diced
3 garlic cloves, finely minced
3 tsp finely minced anchovy fillets
1/4 cup / 60 ml tomato paste
750 g / 26 oz white button mushrooms, sliced 4 mm thick
250 g / 8 oz white button mushrooms, diced 6 mm thick

250 g / 9 oz strong bread flour
150 ml / 5 fl oz boiling water
sea salt and black pepper
200 g / 7 oz large raw peeled king prawns, roughly chopped
200 g / 7 oz large raw peeled king prawns, very finely chopped
1 large egg, whisked
1/2 lemon, finely grated zest
salt and black pepper

7–8 cups / 1.7–1.9 L vegetable broth
1 tbsp canola oil
3 tbsp rice vinegar
1 tbsp red wine vinegar
1/4 cup / 60 ml reduced-sodium soy sauce
2 tsp chili garlic sauce
1 tsp sesame oil
1.5 tsp granulated sugar

3 large egg yolks
¼ cup / 50 g granulated sugar (for yolk mixture)
½ teaspoon vanilla extract
3 large egg whites
¼ cup / 50 g granulated sugar (for meringue)
1 cup / 120 g all-purpose flour
5 teaspoons cornstarch
powdered sugar (for dusting)

¼ cup / 60 ml hoisin sauce
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 teaspoons maple syrup or honey
1 to 2 tablespoons vegetable oil
6 medium garlic cloves, finely chopped
6 scallions, white parts thinly sliced
14 oz / 400 g dried wheat or egg noodles, cooked, drained & cooled

2 skinless salmon fillets
1 tbsp sweet chilli sauce
1 tbsp honey
1 tsp sesame oil
1 tbsp mirin or dry sherry
2 tbsp soy sauce
2 tsp finely grated ginger
2 large pak choi (about 250 g)

1 carrot
1 stick celery
2 cloves garlic
1 red onion
2 tbsp / 30 ml olive oil
220 g vegan mince
1 tsp smoked paprika
1/2–1 tsp chilli powder

160 g / 6 oz fettuccine (or linguine)
2 tbsp / 30 g unsalted butter
1/2 tbsp olive oil
300 g / 10 oz mushrooms, sliced 1/3 cm / 1/8" thick (white, cremini/swiss brown)
2 garlic cloves, finely chopped
1/2 cup / 125 ml white wine, dry (or rosé, sub more broth)
1/2 cup / 125 ml chicken broth/stock, low sodium (or veg)
3/4 cup / 185 ml cream, heavy / thickened

250 g baby potatoes, thickly sliced
2 tbsp olive oil (for roasting potatoes)
1 leek, halved, washed and sliced
1 garlic clove, crushed
70 ml / 2.4 fl oz double cream
1 tbsp capers, plus extra to serve
1 tbsp chives, plus extra to serve
2 skinless salmon fillets

2 onions, finely sliced
100 g / 3.5 oz gram flour
½ tsp gluten-free baking powder
½ tsp chilli powder
½ tsp turmeric
1 green chilli, deseeded and very finely chopped
100 ml / 3.4 fl oz cold water
vegetable oil for frying