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.
These moreish meatballs are super easy to make, top them with a simple tomato sauce and stir in some spaghetti for a quick midweek meal. Make the meatballs ahead for an even quicker cook on busy weeknights.
What a brilliant idea – baking tortillas to use as pizza bases. A quick and easy supper on the table in less than half an hour. Result. Each serving provides 440 kcal, 28g protein, 41g carbohydrates (of which 9g sugars), 19.5g fat (of which 7g saturates), 8g fibre and 3.4g salt.
Two-tone pasta sheets wrapped around a ricotta, burrata and sun-dried tomato filling with a whole yolk in the centre are poached and glossed with sage butter.
Eggs baked in a skillet of tomato sauce with chickpeas and baby spinach, seasoned with oregano and garlic and finished with Parmesan and basil. The yolks stay soft, and the sauce is served with baguette slices.
A no-bake layered loaf of milk-dipped Pavesini biscuits, white chocolate mascarpone cream and cubes of mango and pineapple, bordered with coconut-rolled biscuits.
A fast lasagne with a pork sausage meat, mushroom and spinach crème fraîche sauce layered against a sun-dried tomato passata sauce, topped with grated cheddar.
A single-serve bake of beef meatballs browned with onion, fennel seeds and chilli flakes, simmered in chopped tomatoes and finished under a torn mozzarella topping in the same small ovenproof pan.
Luganega sausages brown, then bake in a covered casserole with waxy potatoes, lemon, bay and parsley until the potatoes are tender. The remaining parsley is scattered over the finished braise.
Fettuccine tossed in an emulsified Alfredo sauce of butter, cream and Parmigiano Reggiano with finely minced shallot, loosened with a splash of the pasta's own cooking water so the sauce clings to every strand.
Pan-fried flour-dusted fish fillets over charred eggplant slices, topped with a fresh tomato, chili and basil salsa whose juices form the sauce, with toasted sourdough on the side.
A fast focaccia from a wet dough of strong flour, warm water, olive oil, honey and instant yeast, rested and folded several times, dimpled, topped with an oregano, garlic and Parmesan seasoning mix and shredded cheese, and baked until golden.
Beef short ribs browned and braised for hours in red wine with porcini mushrooms, tomato paste, anchovy paste and herbs, shredded back into their puréed braising liquid and served over hot polenta with a lemon and parsley gremolata.
Toasted fregola tossed with blanched broad beans, runner beans and sugar snaps in herbs, served under watercress with a grated tomato, sumac and muscatel vinegar dressing.
A ciabatta sandwich spread with pesto and layered with fresh greens, pickled radishes and prosciutto, topped with a whole burrata cut open over the filling.
Whole wheat fusilli and asparagus are tossed in a cashew, basil and asparagus pesto loosened with pasta cooking water until glossy. Lemon juice keeps the creamy, dairy-free sauce tasting fresh and green.
Seek out the best quality cherry tomatoes, courgette and pepper for this easy summer dinner – they will deliver a wonderful rich sweetness. Each serving provides 524 kcal, 42.7g protein, 51.2g carbohydrate (of which 8.5g sugars), 15.1g fat (of which 5g saturates), 6g fibre and 0.6g salt.
Large shrimp seared quickly in olive oil and butter with garlic, simmered briefly in white wine with red pepper flakes, and finished off the heat with the remaining butter, lemon juice and parsley. The whole scampi takes minutes and goes to the table in its sauce.