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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.
Rice cooked in a pot with sesame oil and soy sauce, crowned with seared pork neck and oyster mushrooms glossed in garlic and oyster sauce. A short covered rest lets the topping's juices settle into the grains.
Flour-dusted pork neck steaks seared gently, then simmered in a tangy ketchup and soy sauce with mushroom, pineapple, and cherry tomatoes. The buttered vegetables cook in the same pan so nothing of the steak's flavor is lost.
Thin strips of pork and bell pepper flash-fried with plenty of garlic in oyster sauce and chili oil, sharp and glossy. The soft steamed flower buns alongside are made for scooping up every last strip.
Thin bulgogi-cut pork seasoned simply, passed through flour and beaten egg, and pan-fried to a delicate gold. The slices stay tender inside their lacy egg coating.
Potatoes, pollack roe, onion and tofu simmered down in a spicy gochujang and doenjang seasoning until the broth turns thick. Perilla oil and green onion start the pot with fragrance.
Potato and Spam cubes bound with starch and pan-fried into crisp jeon, topped with sliced cheese that melts over the heat. A salty, golden pancake with soft potato inside.
Grilled potato slices line a buttered pan for this oven-baked omelet, filled with egg, milk, bacon, onion and Parmesan. The potatoes form a golden base under the savory custard.
A soft pan-baked dough wrapped around mashed potato and mozzarella, cooked under a lid on the stove until both sides turn golden. Greek yogurt crowns the warm, cheesy bread.
Hand-rolled dumplings of grated potato simmered in anchovy-kelp broth with zucchini, carrot, onion and shiitake. The ongsimi turn chewy and translucent as they float to the surface.
Flourless potato pancakes made from blended potato and its own settled starch, seasoned with nothing more than salt and pepper. Plenty of oil in the pan gives them lacy, crisp edges.
A blended potato and onion soup enriched with chicken stock and fresh cream, ladled into an oven dish, capped with pastry brushed with egg, and baked until the lid puffs.
Mashed potato seasoned with butter, salt and pepper, piped into bite-size pieces and air-fried until crisp. They eat like popcorn — crunchy shells around a soft potato center.
A baked sheet of shredded potato becomes the crust for this rolled pizza, layered with cheddar, tomato sauce, onion, shiitake and pizza cheese. Sliced, the roll shows a spiral of fillings in every piece.
A mashed potato salad with boiled egg, Spam, cucumber and canned corn folded through mayonnaise. It is served as a side, or tucked into morning bread rolls as sandwiches.
Large prawns butterflied, dusted with pancake mix and dipped in an egg batter full of garlic chives, onion and red pepper, then pan-fried until set and golden.
A gochujang-spiced ramen broth enriched with prawn shells, holding tiger prawns, sliced chicken breast, shiitake mushrooms, egg noodles and spinach, topped with kimchi and a halved egg.
No-bake bars of protein powder, almond powder and toasted nuts bound with coconut oil and allulose, shaped in a square mold, cut and kept frozen; cocoa or green tea powder flavors them.
Very cold slices of sashimi-grade fish are arranged over rice and crisp vegetables and dressed at the table with a soy and hot pepper paste sauce, sesame oil and sesame seeds.
Alternating rice cakes and fish cakes on skewers, air-fried and lacquered with a gochujang and ketchup glaze. They are chewy, sticky, and sweet-spicy like the best street snacks.
A honey and vanilla yolk batter is folded with meringue and baked in a buttered rice cooker on the steam setting. The castella emerges tall, golden and softly spongy without an oven.