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8 oz / 225 g pasta (penne, spaghetti, fettuccine, or your choice)

4 cloves garlic, minced

4 tbsp / 60 g unsalted butter

1/2 cup / 120 ml reserved pasta water (for sauce)

1 cup / 100 g grated Parmesan cheese

1/2 cup / 120 ml reserved pasta water (for consistency)

Recipes people have turned into tables. Take one, scale it, cook from it.

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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3688 recipes in English · clear

5 Minute No-Knead Baguette
8–10 hrs rise + 40 min5 ingredientsMakes 2 small baguettes (about 15 inches each)
stephango.com

Fudgy Gluten Free Vegan Brownies (FODMAP Friendly)

40 min10 ingredientsMakes 9

prettydeliciouslife · prettydeliciouslife.com

Twice Cooked Pork

50 min11 ingredients4 servings

Bill · thewoksoflife.com

Chickpea Curry

40 min17 ingredientsServes 4

swasthi · indianhealthyrecipes.com

Shrimp Pasta Salad

25–30 min10 ingredients6–8 servings

Alejandro Valdes Lora · delish.com

Thai Chicken Wraps

30 min26 ingredients2 servings

thepioneerwoman.com

Buffalo Chicken Wraps

20 min14 ingredientsMakes 6 wraps

Ree Drummond · thepioneerwoman.com

Mediterranean Orzo Salad

11 ingredients12 servings

Ree Drummond · thepioneerwoman.com

Better Chocolate Babka

overnight + 2 hr 30 min16 ingredientsMakes 2 loaves

smittenkitchen.com

Peanut Butter Date Cookie
2 hrs 30 min (mostly chilling)12 ingredientsMakes 10 cookies
lifeandfork.substack.com

Easy Protein Pizza

30 min6 ingredients6 slices

Min Kwon · mjandhungryman.com

Beef Enchilada Casserole

1 hr12 ingredientsServes 8

Min Kwon · mjandhungryman.com

Grilled Steak Fries
25 min3 ingredientsServes 2
Tom Jackson · atbbq.com

Chicken Broccoli Pasta Bake

1 hr 10 min10 ingredientsServes 8

Min Kwon · mjandhungryman.com

2 ½ pounds / 1.1 kg bone-in, skin-on chicken thighs (about 6 thighs)
¼ cup / 60 ml fresh lime juice (from 2 limes)
3 tablespoons / 45 ml olive oil
3 large garlic cloves, roughly chopped
1 ½ teaspoons ground cumin
2 tablespoons / 30 ml grapeseed or canola oil
1 large leek, trimmed, rinsed, thinly sliced into rings (about 1 ½ cups / 150 g)
1 tablespoon harissa paste, tomato paste or chile-garlic sauce

Skillet Chicken and Pearl Couscous With Moroccan Spices

1 hr14 ingredients4 servings

Colu Henry · cooking.nytimes.com

Braised Chicken
3 hrs 20 min15 ingredients6 servings
Victor · cravingtasty.com

5 Ingredient Garlic Parmesan Pasta

20 min6 ingredients4

Better Homebase · betterhomebase.com

Beef Broth Bowls

45 min27 ingredients3 to 4 bowls

Chelsea Lords · chelseasmessyapron.com

Creamy Cauliflower Curry With Crispy Tempeh Sprinkle

45 min20 ingredients4

v7.viva.org.uk

Korean Pancake with Spicy Peanut Dipping Sauce

22 ingredientsMakes 4 pancakes

v7.viva.org.uk

Healthy Blueberry Oatmeal Snack Cake

50 min14 ingredientsMakes 16 square slices

Amy's Healthy Baking · amyshealthybaking.com

Homemade Italian Bread

2 hrs 5 min9 ingredientsMakes 2 loaves, 32 slices

Amanda Davis · amandascookin.com

Buttered Oat Cake with Summer Fruits

1 hr 20 min14 ingredientsMakes one 9" cake

alisoneroman.com

Creamy Tomato and Spinach Pasta

25 min15 ingredients4

Beth Moncel · budgetbytes.com

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475 g / 3 1/2 cups bread flour
2 tsp salt
1 packet active dry yeast (7 g or 2 tsp)
365 g / 1 1/2 cups filtered water
flour (for dusting and shaping)

3 flax eggs (1 tbsp flaxseed meal + 2–3 tbsp water per egg, if vegan)
2 eggs + 1 egg yolk (if not vegan)
1 cup / 240 ml nut butter
1/2 cup / 100 g brown sugar (or coconut sugar for refined sugar free)
1/3 cup / 80 ml maple syrup
2 tbsp coconut flour
1/2 cup / 50 g cocoa powder
1/2 tsp baking soda (gluten free if needed)

1 pound / 450 g pork belly
2 slices ginger
1 tablespoon neutral oil (for searing pork)
1 tablespoon neutral oil (for the wok)
1 1/2 tablespoons spicy broad bean paste
2 cloves garlic, sliced
2 long hot green peppers, seeds removed, cut into 1 1/2 inch pieces
1 medium leek, split lengthwise, washed, cut into 2-inch pieces

2 tablespoons / 30 ml oil (or ghee)
1½ cups / 240 g onions, finely chopped
1 tablespoon / 15 g ginger, peeled & finely chopped
1 tablespoon / 10 g garlic, peeled & finely chopped
1½ teaspoons salt
1 teaspoon Kashmiri red chili powder
¼ teaspoon turmeric
1 teaspoon cumin powder

1 small red onion, finely chopped
2 limes, juiced
1/4 tsp kosher salt, plus more
1/2 lb / 225 g cavatappi
1 lb / 450 g shrimp, peeled, deveined, tails removed
1 red bell pepper, seeds and ribs removed, finely chopped
2 cups / 300 g halved cherry tomatoes
1/4 cup / 10 g coarsely chopped fresh cilantro

1 Tbsp rice wine vinegar
1/4 cup / 60 ml soy sauce
1 tsp pure sesame oil
1 tsp hot chili oil
juice of 2 limes
1 Tbsp minced fresh ginger
2 Tbsp brown sugar (optional)
2 boneless, skinless chicken breasts, diced into bite-sized pieces

1/4 cup / 60 ml mayonnaise
1/2 cup / 120 ml sour cream
2 tsp. ranch dressing mix
2 cups / 150 g finely shredded green cabbage
1 cup / 120 g shredded carrots
2 stalks celery, very thinly sliced
1/4 tsp. kosher salt
1/4 tsp. black pepper

1/4 cup / 60 ml extra-virgin olive oil
1 whole lemon, juiced
1 clove garlic, minced
Salt and pepper, to taste
12 oz / 340 g orzo pasta, cooked, drained, and cooled
1 cup / 150 g yellow grape or cherry tomatoes
1 cup / 150 g Kalamata olives, halved
1 cup / 150 g crumbled feta cheese (optional), plus more to serve

4 1/4 cups / 530 g all-purpose flour, plus extra for dusting
1/2 cup / 100 g granulated sugar
2 teaspoons instant yeast
Grated zest of 1 small lemon or half an orange
3 large eggs
1/2 cup / 120 ml cold water, plus up to 1–2 tablespoons extra if needed
3/4 teaspoon fine sea or table salt
2/3 cup / 150 g unsalted butter, room temperature

140 g / 5 oz unsalted butter
10 Medjool dates, pitted
5 tsp peanut butter
75 g / 2.6 oz dark brown sugar
75 g / 2.6 oz golden caster sugar
1 orange, zested
1 large egg
200 g / 7 oz plain flour

1 1/4 cups / 160 g self-rising flour
3/4 cup / 180 g whole milk plain Greek yogurt
1/2 cup pizza sauce
1 cup shredded low-moisture mozzarella cheese
1 1/2 cups shredded cooked chicken
Toppings of choice (optional)

2 tablespoons avocado oil or olive oil
2 tablespoons flour
2 tablespoons taco seasoning blend
15 oz / 425 g no-salt-added tomato sauce
1 cup / 240 ml low-sodium chicken broth
1 pound / 450 g ground beef
1 small yellow onion, diced
15 oz / 425 g no-salt-added black beans, rinsed and drained

4 Russet potatoes, quartered lengthwise
1 tbsp / 15 g kosher salt
4 tbsp / 60 ml olive oil

12 oz / 340 g rotini or small shaped pasta
1 lb / 450 g chicken breast or thigh, cut into bite-sized pieces
1 small head broccoli, cut into small florets (about 3 cups / 720 ml)
2 tsp oregano
1 tsp garlic powder
1 tsp onion powder
2 (15 oz / 425 g) cans tomato sauce
2 cups / 480 ml whole milk

6 chicken quarters
Salt and pepper, to taste
Garlic powder, to taste
Onion powder, to taste
2 Tbsp butter (for searing)
2 Tbsp olive oil
2 yellow onions, cut into 1/2" slices
3 carrots, cut into 1" pieces

1 cup basmati rice
1 tablespoon coconut oil
1 pound lean ground beef (93/7)
1 tablespoon finely minced ginger (for the beef)
1 tablespoon finely minced garlic (for the beef)
2 teaspoons cornstarch
1/4 cup chicken broth
2 1/2 tablespoons soy sauce (regular, not lite)

1 large red onion, roughly chopped
1 tbsp fresh ginger, finely chopped
4 garlic cloves, finely chopped
1 tsp chilli powder
1 tsp cumin
1 tsp ground coriander
½ tsp ground fenugreek
2 tbsp tomato purée (for curry)

1 carrot, grated or cut into fine strips
½ red onion, cut into fine strips or 2 spring onions, finely chopped
1 courgette, grated then squeezed dry
¼ red cabbage, cored and cut into fine strips
1 red pepper, cored and finely diced
120 g / 1 cup plain flour
1 tbsp cornflour
1 tbsp chickpea flour

1 ½ cups / 150 g instant oats
1 ¼ cups / 150 g whole wheat or gluten-free flour
1 ½ tsp baking powder
½ tsp baking soda
2 ¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
½ tbsp / 7 g coconut oil or unsalted butter, melted and cooled slightly

1 1/2 tablespoons active dry yeast
1/2 cup / 120 ml warm water (110°F / 43°C)
1/2 teaspoon granulated sugar
2 cups / 475 ml hot water (115–120°F / 46–49°C)
3 tablespoons granulated sugar
1 tablespoon salt
1/2 cup / 120 ml vegetable oil
5–6 cups / 625–750 g all-purpose flour (add more if needed)

1 cup / 145 g all-purpose flour
1 ¼ cups / 110 g rolled oats
2 teaspoons baking powder
1 teaspoon kosher salt
1 stick / 4 oz / 115 g unsalted butter
½ cup / 100 g light brown sugar
¼ cup / 50 g granulated sugar (for creaming)
1 teaspoon vanilla extract

½ lb / 225 g penne pasta
1 small yellow onion, diced
2 cloves garlic, minced
1 Tbsp olive oil
14.5 oz / 410 g diced tomatoes (1 can, with juices)
½ tsp dried oregano
½ tsp dried basil
⅛ tsp crushed red pepper