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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.
Crisp pistachio and kadaif centers wrapped in a cocoa marshmallow sheet that stays chewy, then rolled in cocoa powder. The contrast of crunchy shredded pastry and soft marshmallow defines each bite.
Pork belly and chewy rice cakes grilled until golden, then slicked with a fiery gochujang seasoning and given a charred finish. A bed of sugar-softened onion slices cools and sweetens each bite.
A sparkling iced ade that layers strong Earl Grey tea over lemon cider soda and lemon slices. The tea floats in a darker band until it is stirred, turning the soda into a citrusy tea cooler.
A warm cocoa latte capped with whipped Earl Grey cream, so each sip pulls tea fragrance through the chocolate. Dissolving the cocoa in a spoonful of hot milk first keeps the drink perfectly smooth.
A cocoa and almond tart shell blind-baked until crisp, filled with a ganache of dark chocolate and Earl Grey-steeped cream. A thin chocolate layer under the ganache keeps the crust from softening.
Butter-free scones where Earl Grey leaves infuse the fresh cream that binds the dough. Folding the dough builds layers, and a cream brush before baking gives the tops a soft sheen.
Fragrant Earl grey folded into a brown butter almond batter with chopped dark chocolate, baked into little cakes and filled with a buttered dark chocolate ganache.
Rice bowls topped with soy-seasoned ground beef, blanched bean sprouts and watercress, stir-fried carrot, kimchi and a runny fried egg, with gochujang alongside.
A bubbling stew of tofu and eggs simmered in a soy-based seasoning broth with onion and green onion. The eggs are added at the end and cooked just until their whites set.
Gimbap where julienned egg omelette sheets take the place of rice, rolled in seaweed with lettuce, cucumber, carrot and pickled radish. Light, protein-packed rolls with a soft egg bite.
Eggs and mozzarella baked in a simmered canned whole tomato sauce with bacon, Vienna sausage, mushrooms and cherry tomatoes, flavored with curry powder and basil.
A simple Korean rice bowl crowned with a pan-fried egg and a sweet drizzle of ketchup. It is a quick, comforting plate built from three everyday staples.
Delicate steamed cakes layered from sieved egg white and yolk, the white enriched with mayonnaise and cream cheese, the yolk sweetened lightly, with jam and mint on top.
Soft steamed buns are hollowed, filled with egg yolk and mozzarella, then wrapped in bacon and air-fried. The result is a crisp-edged, molten-centered bun for snacking.
Finely minced pork tenderloin stir-fried with eggplant and onion in a dark soy and oyster sauce glaze. Served over rice, the soft eggplant soaks up the sweet-salty pan sauce.
Ground beef and eggplant stir-fried with bell pepper and red chili, tossed with rice and seasoned with oyster sauce and fish sauce. Onion flakes add a final layer of crunch and sweetness.
A whole steamed eggplant spread with soy-seasoned ground pork and pan-fried until golden on both sides. Sesame oil, scallion and red chili finish this soft, savory jeon.
Diced eggplant, scallions and two colors of chili folded into a simple pancake batter and fried until both sides are golden. The eggplant turns custardy inside the crisp-edged pancake.
Pasta stir-fried with eggplant, green onion, garlic and cherry tomatoes in a dark soy and oyster sauce glaze. A raw egg yolk, crushed red pepper and Parmesan crown the glossy noodles.
Supple eggplant slices rolled around chicken breast, nestled in tomato sauce and blanketed with mozzarella. A quick air-fryer bake melts the cheese over each little parcel.
Eggplant pounded, torn and salted, dried in a hot pan and tossed with nutty perilla seed powder, soy sauce and perilla oil. A soft, fragrant side with a distinctly Korean flavor.
Eonyang-style bulgogi is stir-fried almost dry, with finely chopped onion and green onion worked into thin beef slices and a restrained soy seasoning. Pear juice in the marinade keeps the meat tender and faintly sweet.