Every recipe a hand-built original — search the whole index, then open the page.
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.
A focaccia-like rectangular pizza topped in the Sicilian order of cheese before sauce, with mozzarella, a tomato and onion sauce, and optional anchovies over a golden, crisp-bottomed crust. Pizza seasoning, fresh herbs and a drizzle of olive oil finish the pie.
ItalianMain course5 hr 7 min1 large pizza, about 12 to 16 pieces.Egg-free
Simple flour-and-water gnocchi in a quick cherry tomato, garlic and anchovy sauce, with a bitter-leaf, fennel and orange salad on the side. Light, fast and very Italian.
A sourdough focaccia mixed from active starter, bread flour and water, bulk fermented until doubled, then panned in olive oil and proofed again until puffy. It bakes at 425°F until golden and is finished with flaky sea salt.
Shelf-stable potato gnocchi crisped in a skillet with asparagus, then tossed in miso butter sharpened with sherry vinegar. Tender greens wilt through at the end under a grinding of black pepper.
ItalianMain course0 min3 to 4 servings276 kcalVegetarianGluten-freeEgg-freeDiabeticRenal
A pizza dough round is par-baked in a hot cast-iron skillet, then topped supreme-style with sauce, mozzarella, pepperoni, peppers, onion, mushrooms and olives.
Italian AmericanMain Course1 hrServes 8331 kcalEgg-free
Beef cheeks seared and slow cooked in red wine and beef stock with carrot, celery, thyme and bay until they can be eaten with a spoon. The braising liquid is blended smooth and reduced to a gravy that coats the cheeks.
Breaded chicken cutlets seared until their Italian crumb crust is crisp, then finished in the slow cooker on a bed of marinara sauce. Shredded mozzarella melts over the cutlets in the last half hour.
Italian, Italian AmericanDinner, Main Course4 hr 20 minServes 4269 kcalDiabetic
This Crockpot Chicken Tetrazzini recipe is made from scratch with chicken, mushrooms, and pasta in a creamy sauce. It's easy, budget-friendly comfort food!
Chicken breasts and chunky potatoes slow-cooked together with Italian seasoning and garlic until tender. An easy, hearty one-pot supper with almost no hands-on time.
ItalianDinner, Main Course4 hr 10 minServes 4348 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
A big slow cooker ragu of ground beef and ground pork with onion, carrots and celery, simmered in beef broth and red wine with tomato paste, Italian seasoning and thyme. Heavy cream stirred in at the end rounds out the sauce.
Italian AmericanMain Course8 hr 40 minServes 8578 kcalGluten-freeEgg-freeDiabetic
A sausage meat ragù with tomato, red wine, nutmeg and chilli, baked slowly and stirred through hand-shaped semolina cavatelli, with a crisp pea, radish and Little Gem salad alongside.
A slow-fermented pizza leavened with active sourdough starter instead of commercial yeast, at a Neapolitan-style hydration. The dough cold-ferments into balls that stretch into crisp-bottomed, airy-rimmed rounds topped with pizza sauce, mozzarella, Parmigiano Reggiano and basil.
A Roman carbonara variation where diced zucchini sautés with pancetta and white wine before joining spaghetti in a yolk and cheese sauce. Parsley and two cheeses keep it bright and rich at once.
Spaghetti topped with large meatballs made from sirloin, Italian pork sausage and lamb with soaked bread, eggs and two grated cheeses. The browned meatballs simmer for hours in a red-wine marinara with crushed and diced tomatoes, basil and parsley.
Lean beef mince dry-fried with onion, celery, carrot and mushrooms, simmered in red wine and tomatoes until rich and thick, served over spaghetti with Parmesan.
Punchy, pungent flavours of anchovies, chilli flakes, capers and olives make this Tom's spaghetti puttanesca a heady classic – add the optional garlic ciabatta for a bit on the side. Each serving provides 615 kcal, 19g protein, 87g carbohydrates (of which 8g sugars), 19g fat (of which 5.5g saturates), 8.5g fibre and 1.4g salt.