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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.
Pasta tossed in a sauce of corn blended with milk, with whole kernels and mushrooms fried until golden. A slice of cheddar melts in at the end for body.
A frosty blended shake of milk, corn cereal, and condensed milk poured over whole corn kernels. Extra cereal on top keeps the crunch the name promises.
A Korean market-style snack of warm corn dogs split open and stuffed with a creamy shredded cabbage, cucumber and carrot salad. Mayonnaise and ketchup dress the crunchy filling, with more ketchup striped over the top.
Sausages slit open like little boats, filled with a corn, onion, and mayonnaise mixture, and topped with melted pizza cheese. Ketchup, mustard, and parsley finish them like miniature pizzas.
A thick crab-stick soup with bok choy, button mushrooms and ribbons of egg white, poured over crisp fried scorched rice. The nurungji crackles in the hot, glossy broth as it is served.
Crab sticks and salted cucumber folded into a Greek yogurt and mustard sauce, layered with cheese and lettuce in bread. Cool, crunchy, and creamy at once.
Imitation crab sticks grilled in butter and simmered with instant curry and coconut milk, with beaten egg stirred through at the boil. The pasta soaks up the creamy, sweet-sharp curry sauce.
Shredded crab sticks in wasabi mayonnaise layered with cheese, red cabbage, and romaine between mustard-spread bread. The wasabi gives the creamy filling a gentle heat.
Beef short ribs first boiled, then seared and simmered in a tomato and cream sauce with mushrooms and peperoncino. Cheese melted over the top finishes the rich braise.
Romaine and quartered figs topped with spoonfuls of cream cheese and toasted walnuts. A lemon, honey, and mustard dressing ties the sweet and savory parts together.
Soft pretzel pieces filled with sweetened cream cheese, dipped in a soda bath, and coated with a crumbly almond topping. They bake to a deep golden brown.
Cream cheese, milk, and starch cooked into a soft, chewy rice-cake-style confection, chilled in a round mold. Honey and soybean powder are sprinkled over it to serve.
Chicken thighs seared skin-side down, cut into pieces, and simmered with button mushrooms in milk and fresh cream. Parsley folded in at the end freshens the rich stew.
Chilled spaghetti served over a cold cream sauce with a whisper of Cheongyang heat, topped with plum-pickled cherry tomatoes in basil pesto. Crisp bacon and Parmesan finish the bowl.
Rice cakes and small water dumplings simmered in fresh cream with bacon, shiitake, and peperoncino heat. Parmesan stirred in at the end deepens the creamy broth.
Kimchi and tuna fried rice with a pool of fresh cream bubbling in the center and mozzarella melted over the top. The cream softens the kimchi heat into a rich, pink sauce.
A baked cheesecake on a Lotus biscuit base, its batter enriched with melted vanilla ice cream. A torched sugar crust gives it the crackle of crème brûlée.
Dry chickpeas are soaked, boiled, and air-fried in olive oil with curry powder, paprika, and garlic until they cool into a crunchy, warmly spiced snack.
Marinated wings in a flour and cornstarch coating, fried twice at 350°F, then tossed in a bubbling gochujang, honey and brown sugar sauce with garlic and ginger.
Croissants hollowed into nests, spread with rosé sauce, filled with cheese and bacon, and baked with an egg in the center. Parsley and pepper finish them.
Croissants stuffed and topped with chocolate chip cookie dough, then baked until the cookie layer turns golden. Crisp, buttery pastry meets a soft cookie center.
A cocoa loaf dough filled with Nutella and dark chocolate, topped with buttery crumble. Baked in mini loaf pans, it slices into soft, chocolate-swirled pieces.
Mini croissants rolled flat and press-cooked in a pan until shatteringly crisp, then glazed with maple syrup and sugar. They harden as they cool into sweet, crackly sheets.
Chicken, cucumber, pepper, avocado, tomato, and olives all cut to the same cube size and tossed in a honey-mustard dressing. Toasted tortilla wedges are served alongside.