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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.
A single-serving kimchi stew with soft tofu simmered in stock with chili flakes, garlic, fish sauce and soy sauce, finished with an egg and green onion.
Spicy Korean stir-fried chicken thigh marinated in a curry-spiked gochujang sauce, cooked with cabbage, sweet potato, perilla leaves and chewy rice cakes, with molten corn cheese on the side.
Ground beef browns with butter, bell peppers, shallots and ginger, then caramelises in a tamari and gochujang sauce sweetened with maple, served with a quick cucumber salad and chopped peanuts.
Thin slices of pork belly pan-fried until crisp, then tossed over high heat in a soy, mirin and sesame sauce with grated onion, jalapeño and Thai chili.
Sesame fried rice made with minced abalone innards is layered in a musubi mold with butter-glazed, soy-braised abalone and wrapped in seaweed. Resting the musubi seam-side down seals each neat package.
Sliced abalone and its minced innards are stir-fried in sesame oil with soaked rice, then simmered into a porridge seasoned with soup soy sauce and salt. Sesame salt scattered on top adds a nutty finish.
This simple abalone porridge boils rice with a prepared abalone kit, then finishes with sesame oil and seaweed powder. It is a gentle, restorative bowl with minimal seasoning.
A yogurt cake studded with pieces of sweet red bean jelly, baked under a roasted bean powder crumble and crowned with whipped red bean condensed-milk cream.
Chewy rice cakes and plump shrimp slicked with garlic olive oil in the aglio e olio style, warmed through with peperoncino. Basil powder and sesame give the pan a fragrant, nutty finish.
Slender spaghetti glossed with garlic-scented olive oil and a flicker of peperoncino heat. It is the simplest kind of pasta supper, built on good oil, slow garlic, and a splash of pasta water.
A light iced tea that layers floral chamomile over sweet apple juice, finished with apple topping and thyme. It is delicate, refreshing, and barely sweet.
A gently spiced tea where apple slices and two forms of cinnamon simmer into the water before Earl Grey joins them. The result is fruity, warming, and lightly sweet.
A rustic free-form tart with cinnamon-sugared apple slices tucked into a folded, flaky butter crust. Turbinado sugar crackles on the pastry edge and chopped pistachios add a final crunch.
Small brown-butter almond cakes with apple jam baked through them and pockets of mellow gorgonzola. A honey and apple jam drizzle over the warm tops balances the cheese's gentle saltiness.
Cinnamon-macerated apple baked under a rubbly blanket of butter, oatmeal, and brown sugar crumble. The fruit softens into its own syrup while the top turns crisp and golden.
A crisp, orchard-fresh cocktail where clean vodka and a squeeze of lime disappear into cold apple juice. Served over plenty of ice, it drinks like a grown-up apple cooler.
A dense, buttery pound cake perfumed with pistachio paste, studded with dried apricots inside and topped with fresh apricot pieces and crunchy pistachios.
Blanched aster greens are tossed in a ssamjang seasoning with garlic, green onion, and perilla oil. The tuna fish sauce sharpens the ssamjang's mellow savoriness.
Pot rice cooked in kelp broth with dried aster scaber and bellflower root, served with a soy and perilla seasoning sauce. Rubbing the bellflower root with salt and sugar first removes its harsh bitterness.
Salty, creamy pollock roe stir-fried with sweet baby cabbage and crowned with a soft-cooked egg over rice. Oyster sauce deepens the savoriness while sesame oil and chives finish the bowl.
Tender steamed cabbage parcels wrapped around tofu, enoki mushrooms, and a sliver of chili, crisped in an egg coating. A tangy seasoned soy sauce with plum and garlic is spooned alongside for dipping.
Tender steamed fatsia shoots wound in bacon and crisped in the air fryer until the edges catch. A tangy gochujang and vinegar sauce with sesame oil is served alongside for dipping.