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Sweet Pizza Bread Soup Pasta Rice & grains Salad Breakfast Drinks Vegetables Sauce & dipChicken Beef Pork Seafood Lamb Eggs Cheese Tofu & beansVegan Quick Surprise me

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3617 recipes in English · clear

Smoky Lemon Chicken & Crispy Potatoes

55–65 min20 ingredientsServes 4 generously

andrewgruel.substack.com

Vegan Bola-Bola Siopao (Filipino Steamed Plant-Based Meatball Buns)

1 hr 50 min18 ingredientsMakes 12 small buns

thefoodietakesflight.com

Strawberries & Cream Chia Pudding

2 hrs 4 min (mostly chilling)5 ingredients5 servings (~1/2 cup each)

Minimalist Baker · minimalistbaker.com

Gluten-Free Chocolate Chip Cookies

50 min + cooling12 ingredientsMakes 18 cookies

Erin Collins · meaningfuleats.com

Eggplant Ragù With Capers and Burrata

1 hr 15 min15 ingredients3 to 4 servings

Melissa Clark · cooking.nytimes.com

Vegetarian Breakfast Burritos

30 min12 ingredientsMakes 6 burritos

Cookie and Kate · cookieandkate.com

Easy Chocolate Molten Cakes
35 min7 ingredientsMakes 6
Member recipe by fiddid · bbcgoodfood.com

Summer Vegetable Quinoa Bake

1 hr21 ingredients4 to 6 servings

serenawolf · domesticate-me.com

Vegan Mapo Tofu

30 min16 ingredientsServes 4

Lisa Lin · healthynibblesandbits.com

Chinese Tomato Egg Stir-fry
20 min12 ingredientsServes 2
Sarah · thewoksoflife.com

Braised Beef

4 hrs 30 min + cooling9 ingredients8-10

Andy · andy-cooks.com

Make-Ahead Egg, Spinach and Feta Wraps

45 min10 ingredientsMakes 5 wraps

Naz Deravian · cooking.nytimes.com

One-Pot Ratatouille Pasta

25 min15 ingredients4 to 6 servings

Vivian Chan-Tam · cooking.nytimes.com

Pizza Beans / Tomato and Gigante Bean Bake

50 min14 ingredients8

smittenkitchen.com

Vegan Red Thai Curry Noodle Soup

50 min15 ingredientsServes 4

plantifulpalate.com

The Best Chocolate Chip Cookies

1 hr 40 min9 ingredientsMakes 15 cookies

Sofi | Broma Bakery · bromabakery.com

Chinese Szechuan Dry Fried Green Beans
15 min11 ingredients2 servings
Helene Dsouza · masalaherb.com

Chimichurri Sauce

10 min9 ingredients

gamintraveler.com

Jerk Chicken with Rice & Peas

overnight + 1 hr 15 min22 ingredientsServes 4

John Torode · bbcgoodfood.com

Quinoa and Kale Salad

25 min7 ingredients4 to 6 servings

Ali Slagle · cooking.nytimes.com

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2 lbs / 900 g russet or Yukon Gold potatoes
1 tbsp olive oil (for potatoes)
Kosher salt
Freshly ground black pepper
6–8 bone-in, skin-on chicken thighs
1 tbsp olive oil (for chicken)
Zest of 1 lemon (for chicken)
1 tsp paprika

1 tsp instant yeast
2/3 cup / 160 ml warm soy milk or oat milk
2 tsp oil
2 cups / 250 g all-purpose flour
1 tbsp sugar
1/4 tsp fine salt
1/2 lb / 225 g plant-based ground pork or mince
4 shiitake mushrooms, finely minced

1 (14 oz / 400 ml) can light coconut milk
1 cup / 150 g fresh strawberries, roughly chopped (or thawed frozen)
1/2 tsp vanilla extract
1–3 Tbsp maple syrup (or other sweetener to taste)
1/3 cup / 50 g chia seeds

1 1/3 cups / 200 g gluten-free measure-for-measure flour
1/4 cup / 25 g almond flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup / 113 g butter
1 tablespoon milk of choice
3/4 cup / 160 g brown sugar
1/4 cup / 50 g granulated sugar

2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
2 garlic cloves, finely grated or minced
1 (14-ounce) can whole plum tomatoes in purée
½ cup basil leaves (divided: ¼ cup for sauce, ¼ cup for garnish)
Kosher salt and black pepper to taste
⅛ teaspoon red-pepper flakes
2 large eggplants (about 2 ¼ pounds total), 1 ½ cubed 1 ¼-inch

6 large eggs
1 cup cooked pinto beans or black beans, rinsed and drained
¼ teaspoon fine salt
Several dashes hot sauce, such as Cholula
1 tablespoon unsalted butter
⅔ cup / 75 g shredded sharp cheddar cheese
¼ cup / 15 g chopped cilantro (for filling)
¼ cup / 15 g chopped green onion, mostly green parts (for filling)

100 g / 3.5 oz butter
100 g / 3.5 oz dark chocolate, chopped
150 g / 5.3 oz light brown soft sugar
3 large eggs
½ tsp vanilla extract
50 g / 1.8 oz plain flour
single cream, to serve

¾ cup / 150 g uncooked quinoa, rinsed and drained
1¼ cups / 300 ml low-sodium vegetable broth
2 tablespoons / 30 ml extra virgin olive oil (for the vegetables)
1 large shallot, minced
4 garlic cloves, minced
1 small red bell pepper, seeded and diced
¾ cup / 115 g sweet corn kernels
1 medium zucchini, quartered lengthwise then sliced crosswise into ½-inch pieces

8 cups / 1.9 L water
2 teaspoons / 12 g table or sea salt
1 tablespoon neutral oil
1 cup / 65 g finely diced shiitake mushrooms
3 to 4 teaspoons Sichuan peppercorn
1 teaspoon / 12 g cornstarch or tapioca starch
1/2 cup / 118 ml water
2 tablespoons neutral oil

4 eggs
1/4 tsp salt (for eggs)
1/4 tsp white pepper
1/2 tsp sesame oil
1 tsp shaoxing wine
2 tbsp vegetable oil (for eggs)
4 small to medium tomatoes (about 500 g / 1 pound)
1 scallion, finely chopped

2 kg whole beef chuck
sea salt and cracked black pepper, to season
2 tbsp / 30 ml beef tallow (or neutral flavoured oil)
1 brown onion, chopped
2 carrots, peeled, chopped
1 stick celery, chopped
4 cloves garlic
3 fresh bay leaves

3 tablespoons oil from sun-dried tomato jar
1 small yellow onion, finely chopped
¼ cup / 30 g finely chopped sun-dried tomatoes
5 to 6 ounces / 140 to 170 g baby spinach
10 large eggs
Kosher salt and black pepper to taste
½ cup / 85 g crumbled feta
5 lavash wraps (about 10×12 inches) or burrito-size flour tortillas, at room temperature

¼ cup / 60 ml extra-virgin olive oil, plus more for drizzling
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1 small globe eggplant, cut into 1-inch pieces (about 5 cups)
1 medium onion, coarsely chopped
1½ medium plum tomatoes, cut into 1-inch pieces (first batch)
3 cloves garlic, finely chopped
1 teaspoon salt (for vegetables & pasta water)

2 tablespoons / 30 ml olive oil
1 large onion, chopped
2 celery stalks, diced
1 large or 2 regular carrots, diced
Salt and freshly ground black pepper or red pepper flakes
2 large garlic cloves, minced
1/4 cup / 60 ml dry white or red wine (optional)
4 ounces / 115 grams curly kale leaves, chopped or torn

3 boneless, skinless chicken breasts (5 to 6 oz / 140 to 170 g each)
1 tsp whole black peppercorns
1 dried bay leaf
2 garlic cloves, peeled and crushed
Kosher salt (Diamond Crystal) to taste

125 g / 4½ oz unsalted butter, softened
55 g / 2 oz caster sugar
180 g / 6 oz plain flour
caster sugar, extra to finish

12 chicken thighs, bone in
1 big bunch spring onions, roughly chopped
thumb-sized piece ginger, roughly chopped
3 garlic cloves
½ small onion
3 scotch bonnet chillies, deseeded (optional)
½ tsp dried thyme or 1 tbsp thyme leaves
1 lime, juiced

400 g firm tofu
1 tbsp vegetable oil (for the tofu)
1 tbsp vegetable oil (for the broth)
1 large onion, finely sliced
3 cloves garlic, minced
1 tbsp grated ginger
2 tbsp red curry paste (vegan)
1 tsp smoked paprika

3/4 cup / 168 g unsalted butter
1 cup / 212 g packed light brown sugar
1/4 cup / 50 g granulated sugar
1 large egg + 1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract
1 3/4 cups / 220 g all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon kosher salt

1 tsp sugar
1 tbsp Chinese cooking wine
1/2 tbsp rice vinegar
1/2 tbsp soy sauce
1 tbsp oil
2 garlic cloves, roughly chopped
1/2 inch fresh ginger, sliced
4 Sichuan peppercorns

1 cup / 240 ml fresh parsley, finely chopped
1/2 cup / 120 ml fresh cilantro, finely chopped (optional)
1/4 cup / 60 ml fresh oregano, finely chopped
4 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup / 120 ml olive oil
1/4 cup / 60 ml red wine vinegar
1 tablespoon lemon juice (optional)

2 tbsp Thai red curry paste
1 tsp ginger, minced
2 garlic cloves, minced
1 shallot, finely chopped
2 kaffir lime leaves, very finely chopped
2 tbsp fish sauce
½ tsp white pepper
2 tsp light brown sugar

1 cup / 200 g basmati rice
¾ cup / 120 g diced yellow onion
¼ teaspoon turmeric
1/8 teaspoon cardamom
1½ cups / 360 ml chicken stock
Kosher salt, to taste
1½ pounds / 680 g ground lamb
1 shallot, minced

2 cups / 370 g quinoa, preferably tri-color
3 cups / 710 ml water
1 bunch kale, stems removed, leaves thinly sliced
½ medium red onion, thinly sliced and rinsed
⅓ cup / 80 ml fresh lemon juice
⅓ cup / 80 ml liquid aminos
⅓ cup / 80 ml extra-virgin olive oil