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Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Three Italian starters served family style: crisp polenta chips with Parmesan, a whole burrata with confit fennel, toasted breadcrumbs and basil oil, and ciabatta bruschetta with 'nduja, cavolo nero and ricotta.
Two large hand-made ravioli filled with truffled mashed potato cradling a whole egg yolk each, served over raw porcini slices and spinach with a reduced porcini, beef stock and truffle oil sauce and Parmesan. A special-occasion plate where the yolk becomes the sauce.
Arborio rice stirred ladle by ladle with hot stock, white wine and leftover turkey, enriched with mascarpone and Parmesan and topped with crisp pancetta, turkey skin, fennel seed and tarragon.
Layers of lasagne sheets with browned turkey mince, a spinach and ricotta filling, and tomato sauce under melted cheese. A lighter, protein-rich take on the baked pasta classic.
Tuscan Olive Mill Soup is a Italian main courses built around cups. It takes 120 min in total and serves 4. It pairs well with garlic bread and caprese salad.
Cannellini beans simmered with leeks, celery, carrots and pancetta, thickened with mashed beans and finished with kale, cream and slow-cooked garlic oil.
A semolina-flecked pizza dough rested in short knead-and-rest cycles, topped with a raw plum tomato and garlic sauce, torn buffalo mozzarella and basil, and baked fiercely hot.
Griddled veal loin steaks with a porcini, port and cream sauce, smooth olive oil potato purée, and slow-cooked Tenderstem broccoli with garlic and chilli. An elevated plate built on simple cooking.
Vegan Cashew Tiramisu is a Italian dessert built around cup. It takes 5 h 30 min in total and serves 6. It pairs well with garlic bread and caprese salad.
Vegan Chocolate Cake is a Italian cakes & baking built around potato. It takes 55 min in total and serves 6. It pairs well with sour cream and green beans.
Vegan pumpkin pancakes is a Italian sweet pastries built around lb. It takes 50 min in total and serves 4. It pairs well with garlic bread and caprese salad.
Vegetable Cutlets is a Italian main courses built around zucchini. It takes 55 min in total and serves 4. It pairs well with garlic bread and caprese salad.
Roasted peppers, aubergine, courgette and onion baked with pasta in a tomato and basil sauce from the same tin. Mozzarella, pesto and Parmesan melt through the finished bake.
A creamy vegetarian risotto built on a classic onion, carrot and celery soffritto, lifted with lemon zest, white wine and a pinch of chilli. Parmesan and parsley finish the weeknight bowl.
Vegetarian Stuffed Portobello Mushrooms is a Italian main courses built around lbs. It takes 65 min in total and serves 3. It pairs well with garlic bread and caprese salad.
Roasted sweet potato, peppers, zucchini and red onion are folded through pasta in a basil tomato sauce and baked under cheddar. Pine nuts on top toast as the cheese melts.
Venison meatballs with chile and garlic roast quickly, then simmer in a cherry tomato ragù. They are served over whipped smoked feta with crusty baguette alongside.
Chunky tomato, red onion, sweet pepper and cucumber with fresh dill, dressed with a whisked honey, Dijon mustard, red wine vinegar and olive oil vinaigrette.
Move over, traditional basil pesto, there's a new nut in town! Walnut pesto is the perfect combination of earthy, nutty goodness with just the right amount of zing. Spread it on chicken, toss it with pasta, or even eat it by the spoonful- no judgement here!
Caramelised white chocolate runs through both the mascarpone filling and a cream ganache in this layered tiramisu. Coffee and liqueur-soaked sponge fingers alternate with the blonde chocolate cream.
This one-pot fish and bean bake with a tomato, olive and caper sauce is easy, healthy and packed with store cupboard ingredients. There's no need to defrost the fish, you can cook it straight from the freezer. Each serving (based on two servings) provides 423 kcal, 36g protein, 33.3g carbohydrate (of which 13.3g sugars), 13.4g fat (of which 2.1g saturates), 13.5g fibre and 2.55g salt. If you want to stretch the recipe to serve 4, serve it with crusty bread for dipping.
An Italian mushroom sauce of wild mushrooms, portobello and porcini simmered with cherry tomatoes, red wine, oregano and rosemary, finished with butter and tossed with pappardelle and Parmesan.
Butternut squash, wild mushrooms and chestnuts layer with ricotta-spinach and a Parmesan white sauce between fresh lasagne sheets. The baked dish rests briefly so its creamy layers settle.
A long, cold-fermented '00' flour dough portioned into six balls, stretched to 12-inch rounds and topped with crushed canned tomatoes, fresh mozzarella and pepperoni for a 900°F pizza oven.
A cold-fermented wood-fired pizza dough made with '00' flour, water, salt, yeast and optional sourdough starter, stretched by hand and topped with crushed tomatoes, mozzarella, pepperoni and basil.
Yogurt and cocoa muffins is a Italian sweet pastries built around potato. It takes 30 min in total and serves 12. It pairs well with sour cream and green beans.
Puff pastry yogurt cups, an easy and indulgent recipe: crispy on the outside, creamy on the inside and scented with lemon, perfect for a snack or dessert.