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A protein-rich vegetarian stir-fry featuring browned firm tofu and steamed edamame beans seasoned with soy, vinegar, and chili flakes.
Grilled marinated monkfish cheeks served over charred vegetables and edamame with a punchy Japanese-inspired umeboshi and shiso dressing.
Double fried duck breasts served with golden miso-glazed aubergine, blanched kale, and fresh edamame beans for ultimate crispiness.
A quick, elegant Japanese-style dish featuring crispy fried aubergine, pan-seared halibut, edamame, and a rich miso-sugar glaze.
Deep-fried aubergine and pan-fried scallops served with a thickened caramel miso sauce, edamame beans, sesame seeds, and fresh cress.
Pan-fried halibut served alongside deep-fried aubergine cubes coated in a sweet white miso glaze with edamame and sesame garnish.
Seared tamarind-marinated tuna steaks served with a vacuum-compressed melon salad and a vibrant, spicy herb dressing.
Fillet steak marinated in a homemade teriyaki sauce, served with a spicy, herb-filled Asian bean salad.
Marinated poussin grilled until caramelized and served with a refreshing Thai shallot, edamame, and herb pickle salad.
Sautéed edamame beans in pods with garlic and chilli flakes for a quick and flavorful vegetarian snack or appetizer.
A quick vegetarian risotto made with brown rice, edamame beans, and Manchego cheese, finished with sun-blushed tomatoes and olives.
Gently fry aromatics, reduce wine and stock, emulsify with butter, poach hake fillets, and finish sauce with mussels and beans.
Flavorful smoked mackerel fishcakes served with a fresh carrot, edamame, and chickpea salad coated in a Zesty lemon mayonnaise dressing.
A quick stir-fry featuring duck breast, citrus juices, crunchy cashews, and edamame beans served over fresh egg noodles.
A vegetarian noodle-filled omelette served with a warm, savoury onion, chilli, and peanut soy dressing.
A creamy edamame soup blended with milk and stock, served with a refreshing coriander yoghurt dressing and olive oil.