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3684 recipes in English · clear

Gyudon (Japanese Beef Rice Bowl)

20 min10 ingredients2

Namiko Hirasawa Chen · justonecookbook.com

Spaghetti with Spicy Tomato & Pepper Sauce
35 min10 ingredients
Mob · mob.co.uk

The Best Vegan Chili

2 hrs26 ingredientsServes 6

Nisha Vora · rainbowplantlife.com

Chocolate Olive Oil Cake

45 min14 ingredients8 to 12

smittenkitchen.com

Sheet-Pan Chicken With Jammy Tomatoes and Pancetta

50 min14 ingredients4 servings

Melissa Clark · cooking.nytimes.com

Fluffy Homemade Pancakes
20 min7 ingredientsMakes 9 pancakes
Betty Crocker Kitchens · bettycrocker.com

Cauliflower Shawarma With Spicy Tahini

50 min19 ingredients2 servings

Melissa Clark · cooking.nytimes.com

Crunchy Queso Wrap

30 min18 ingredients4 servings

Alexa Weibel · cooking.nytimes.com

Cauliflower Tacos

40 min + 5 min13 ingredients4 servings

Andy Baraghani · bonappetit.com

Kung Pao Tofu

22 ingredients3 to 4 servings

Ham El-Waylly · cooking.nytimes.com

Taiwanese Braised Minced Pork Over Rice (肉燥饭)

2 hrs 30 min (mostly soaking)17 ingredientsServes 5

Judy · thewoksoflife.com

Banana bread

1 hr 10 min8 ingredientsCuts into 8-10 slices

Good Food team · bbcgoodfood.com

Caponata Pasta

30 min9 ingredients

Cassie Best · bbcgoodfood.com

Crispy Sesame Tofu and Mushroom Lettuce Wraps

1 hr23 ingredients4

Nisha Vora · rainbowplantlife.com

Brilliant banana loaf

1 hr 5 min8 ingredients8 servings

s.samsungfood.com

15-Minute One-Pot Dhal

15 min13 ingredientsServes 2 as a main

thehappyfoodie.co.uk

Classic Tuna Salad

8 ingredients4 (1 cup each)

Beth Moncel · budgetbytes.com

Silky squash risotto

1 hr 20 min14 ingredientsServes 4

Jamie Oliver · jamieoliver.com

Japanese Ground Beef Curry

40 min12 ingredients4 to 6 servings

Amelia Rampe · cooking.nytimes.com

One-Pot African Peanut Stew

50 min13 ingredients6 bowls

Sarah Rotavera · makingthymeforhealth.com

Egyptian Red Lentil Soup with Caramelised Onions

1 hr 20 min14 ingredientsServes 6–8

robbydogcooks.com

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½ cup / 120 ml dashi (Japanese soup stock)
2 Tbsp sake (or dry sherry, Chinese rice wine, or water)
2 Tbsp mirin (or 2 Tbsp sake/water + 2 tsp sugar)
3 Tbsp soy sauce
1 Tbsp sugar (to taste)
½ onion / 4 oz / 113 g, thinly sliced
½ lb / 227 g thinly sliced beef (such as ribeye), cut into 3 inch / 7.6 cm pieces
1 green onion/scallion, cut diagonally into thin slices

350 g roasted red peppers
1 × 400 g can chopped tomatoes
3 tbsp olive oil
3 cloves garlic, finely chopped
1 pinch chilli
salt
400 g spaghetti
Parmesan, grated (for melting into sauce)

3 tablespoons / 45 ml olive oil
1 large yellow onion, diced
6 cloves garlic, chopped finely
2 jalapeños, diced (remove membranes for less heat)
2 tablespoons tomato paste
4 tablespoons / 40 g homemade chili powder (or store-bought ancho chili powder)
1 tablespoon / 8 g ground cumin
1 1/2 teaspoons / 3 g smoked paprika

1 1/2 cups / 195 g all-purpose flour
3/4 cup / 60 g unsweetened cocoa powder, sifted if lumpy
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
3/4 cup / 150 g granulated sugar
3/4 cup / 145 g dark brown sugar
1/2 cup / 120 ml olive oil
1 1/2 cups / 355 ml water or coffee

1 ½ pounds / 680 g boneless, skinless chicken thighs
½ teaspoon kosher salt, plus more as needed
1 garlic clove, finely grated
2 tablespoons / 30 ml extra-virgin olive oil, plus more for drizzling
1 ½ tablespoons / 22 ml fresh lemon juice, plus more for serving
1 tablespoon sweet or smoked paprika
1 teaspoon dried oregano
1 teaspoon brown sugar (optional)

1 egg
3/4 cup / 180 ml milk
2 tablespoons / 30 ml vegetable oil or melted butter
1 cup / 240 g all-purpose flour
1 tablespoon / 12 g sugar
3 teaspoons / 15 g baking powder
1/4 teaspoon / 1.5 g salt

5 tablespoons extra-virgin olive oil, plus more as needed
1 ¼ teaspoons ground cumin
1 ¼ teaspoons sweet paprika
¾ teaspoon fine sea or table salt, plus more as needed
1 teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
Pinch of ground cayenne

1 tablespoon canola or vegetable oil (for cooking beef)
1 pound / 450 g ground beef
¼ cup / 60 g coarsely grated yellow onion
Salt and pepper
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ancho chile powder (or ½ teaspoon cayenne pepper)

1 green chile (such as serrano), finely grated
1 garlic clove, finely grated
¼ cup / 60 g cashew or almond butter
3 Tbsp / 45 ml fresh lime juice
Kosher salt
3 garlic cloves, finely grated
¼ cup / 60 ml grapeseed or vegetable oil
2 tsp ground cumin

¼ cup / 60 ml soy sauce
2 tablespoons / 30 g brown sugar
2 tablespoons / 30 ml hoisin sauce
2 tablespoons / 30 ml rice wine or sake
1 tablespoon / 15 ml black vinegar or rice wine vinegar
2 teaspoons / 10 ml toasted sesame oil
½ teaspoon freshly ground white pepper or ¼ teaspoon finely ground white pepper
3 garlic cloves, finely grated

1 1/2 oz / 40 g dried shiitake mushrooms
1 tbsp ginger, minced
1 cup / 150 g shallots, finely diced
3 tbsp neutral oil (divided: 2 tbsp + 1 tbsp)
1 lb / 450 g ground pork
2 star anise
3 tbsp Shaoxing wine
0.5 oz / 15 g rock sugar (or 1 tbsp granulated sugar)

140 g / 5 oz butter, softened, plus extra for the tin
140 g / 5 oz caster sugar
2 large eggs, beaten
140 g / 5 oz self-raising flour
1 tsp baking powder
2 very ripe bananas, mashed
50 g / 1.75 oz icing sugar
handful dried banana chips, for decoration

2 large eggs
125 ml / 4 fl oz vegetable oil
150 g / 5 oz sugar
225 g / 8 oz self-raising flour
baking powder
bicarbonate soda
250 g / 9 oz courgette, grated

700 g / 1.5 lb skinless boneless chicken thighs
1.5 tbsp olive oil (for searing)
2 garlic cloves, minced
2 tsp garlic powder
2 tsp onion powder
2 tsp dried oregano
3 tsp cumin powder
3 tsp paprika

400 g spaghetti
1 tsp salt
1 tbsp olive oil
240 g bacon, diced
4 large eggs
120 ml / 4 fl oz double cream
100 g Parmesan, grated
Black pepper, cracked

4 tbsp / 60 ml olive oil
1 large onion, finely chopped
4 garlic cloves, finely sliced
250 g chargrilled Mediterranean veg (peppers and aubergines), drained and roughly chopped
400 g canned chopped tomatoes
1 tbsp small capers
2 tbsp raisins
350 g rigatoni, penne or short pasta

1 (14–16 oz / 400–454 g) block extra-firm tofu
1 tablespoon neutral oil (for the tofu)
2 teaspoons toasted sesame oil (for the tofu)
1 tablespoon tamari or soy sauce (for the tofu)
Kosher salt to taste
1 tablespoon arrowroot powder or cornstarch
1 1/2 tablespoons panko breadcrumbs
1 tablespoon black or white sesame seeds

2 tbsp vegetable oil
2 tsp cumin seeds
1 green chilli, slit lengthways
3 garlic cloves, crushed
1 thumb-sized piece ginger, finely diced
½ white onion, sliced into half-moons
2 tomatoes, roughly diced
200 g / 7 oz split red lentils, rinsed

2 (12 oz / 340 g) cans chunk light tuna in water, drained
1 cup / 100 g celery, diced
¼ cup / 30 g walnuts, chopped
2 green onions, sliced
½ cup / 120 ml mayonnaise
1 Tbsp lemon juice
¼ tsp black pepper, freshly cracked
¼ tsp salt

1 butternut or acorn squash (1.2 kg)
20 g fresh marjoram, divided (10 g for roasting, 10 g for garnish)
1 tablespoon / 15 ml olive oil (for roasting)
1.2 litres / 1200 ml quality vegetable or chicken stock
1 onion, peeled and finely chopped
1 stick of celery, finely chopped
½ tablespoon / 7 ml olive oil (for soffritto)
300 g Arborio risotto rice

2 tablespoons sunflower, safflower or canola oil
1 pound / 450 g ground beef
Salt and pepper
1 large yellow onion, chopped
1 large garlic clove, minced
1 (1-inch / 2.5 cm) piece fresh ginger, peeled and minced
1 large carrot, peeled and chopped into ⅓-inch pieces
1 large russet potato, peeled and chopped into ½-inch pieces

1 tablespoon extra virgin olive oil (optional)
1 yellow onion, finely chopped (about 2 cups)
1 jalapeño, cored and finely chopped
3–4 garlic cloves, minced (about 2 tablespoons)
2 inch knob ginger, peeled and minced (about 1 tablespoon)
2 teaspoons ground cumin
¼ teaspoon cayenne (optional)
3 tablespoons tomato paste

1 large onion, finely chopped
1 carrot, finely chopped
5 garlic cloves, finely chopped
3 tbsp / 45 ml olive oil
1 1/2 cups / 300 g dried red lentils
2 litres / 2000 ml vegetable stock
2 tsp ground cumin
1 1/2 tsp ground coriander