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.
Pot rice where soaked grains toast in chicken fat with shiitake and chestnuts, steam under seared chicken thigh and scallions, and meet a soy seasoning sauce at the table.
A toasted whole wheat sandwich filled with a coarse chickpea, carrot, and onion salad bound with mayonnaise, mustard, and honey, layered with lettuce and tomato.
Crisp fries are loaded with a spicy beef chili topping, a smooth cheddar cheese sauce, sour cream, and shredded cheese. The beef topping is cooked nearly dry so the fries stay crisp underneath.
Boiled water dumplings are dressed with a chili oil sauce that is bloomed with hot oil over garlic, green onion, and chili flakes. The vinegar goes in last so its brightness survives.
Shrimp are stir-fried without deep-frying in a glossy chili seasoning of chili flakes, ketchup, vinegar, and starch syrup, with onion and sweet corn. The sauce is sweet, tangy, and hot in quick succession.
A rice bowl layered with soft scrambled egg and canned chili tuna, topped with perilla ribbons and seaweed flakes. Sesame oil and mayonnaise tie the spicy tuna to the warm rice.
Steamed eggplant seasoned with garlic, plum extract and sesame, served in an icy soy-vinegar broth with cucumber and chili. A cold, tangy soup built for hot weather.
Cream cheese is mixed with crisped bacon, chives, oligosaccharide syrup and lemon juice, then spread generously on a halved bagel with a final dusting of black pepper. The spread is salty, sweet and tangy at once.
Chocolate chip cookies made with two flours and two sugars, baked in the air fryer until the edges set and the centers stay soft. Brown sugar keeps them chewy.
White bread is filled with dark chocolate ganache, folded, cut into shapes, and deep-fried until crisp outside and molten inside. They are best eaten warm, before the ganache sets.
Brown butter almond cakes freckled with chopped dark chocolate, rested batter baked in mini donut molds and each well filled with dark chocolate ganache.
Cold somyeon noodles are topped with mustard-seasoned shredded chicken and julienned vegetables in a tangy, slushy chicken broth. The peanut butter in the seasoning adds an unexpected richness.
Thin somyeon noodles sit in a chilled, spicy gochujang broth with shredded poached chicken and cucumber. The broth is poured shallow, so every strand is coated rather than drowned.
Cubed steak beef and udon noodles are stir-fried with peppers, onion, and mushrooms in an oyster and tonkatsu sauce. A snowfall of bonito flakes finishes the sizzling plate.
Big chunks of radish and chives seasoned with chili flakes, salted shrimp and anchovy fish sauce over a glutinous rice paste, then left to ferment until the juices run.
A warming Korean tea simmered from fresh ginger and cinnamon sticks, softened with honey. Pine nuts floated on top give each cup a delicate, nutty finish.
A pale-blue smoothie of yogurt, milk and blue curacao syrup layered with piped whipped cream so the glass looks like sky and clouds. It is sweet, creamy and playful.
A stacked sandwich of cheddar, lettuce, tomato, hard-fried egg, and ham between butter-toasted bread spread with mayonnaise. Made in pairs and served warm.
Coconut-Gochujang Glazed Chicken With Broccoli is a Korean main course centred on chicken, prepared in a straightforward home style. Serve it as directed in the method.
Bite-size cubes of set coffee jelly layered into a thick blended frappe of milk and custard cream. Caramel, whipped cream, and a canned cherry finish the cup.
Cold tofu noodles glossed with perilla oil and a touch of soy, topped with grilled beef brisket that has been allowed to cool and ribbons of perilla leaf. Sesame seeds finish the chilled bowl.
A rainbow-topped sushi rice lunchbox with glossy simmered shiitake, golden egg ribbons, sweet shrimp, and crunchy cucumber over tangy seasoned rice. It packs neatly and eats well at room temperature on a picnic.
Fried rice tossed with shrimp, soft scrambled egg and juicy pineapple under oyster sauce, finished with fresh coriander. It balances savory, sweet and herbal notes in every bite.
Nachos loaded with sweet corn in mayonnaise, sausage, onion, and bell peppers under a blanket of melted pizza cheese. Best eaten straight from the tray while the cheese is soft.
A pressed sandwich of sweet corn mixed with mayonnaise and pizza cheese, layered with ham and a cheese slice. Grilled until golden with a molten center.
Two tortillas layered into a crisp thin base, spread with condensed milk and topped with sweet corn and pizza cheese. Parmesan and parsley finish the sweet-savory pizza.