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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 lemon and vanilla batter lightened with stiff Swiss meringue bakes in a sugared skillet into one tall, cloud-like pancake that never needs flipping. Powdered sugar and fresh fruit finish the soufflé at the table.
50 minMakes one 8" pancake45 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Two flours, skim milk and egg whites lighten these pumpkin pancakes without losing their cinnamon warmth. They cook quickly on a griddle in quarter-cup rounds.
A lighter baked cheesecake on a graham cracker crumb base, made with reduced fat cream cheese and fat free vanilla Greek yogurt. Jam is swirled through the top before baking and melted chocolate is drizzled over the chilled squares.
Eight thin layers of yellow cake stacked with chocolate frosting and finished with a poured chocolate coating, in the style of the Maryland island original.
A handsome picnic tart of smoked ham, leek and cheddar in a cream custard, served at room temperature with a radish and Little Gem salad in a mustard dressing. Made for summer lunches outdoors.
A grain-free tart with a ground almond pastry, a yoghurt and egg filling, and layers of spring onion, spinach and smoked mackerel under halved cherry tomatoes. Serve it warm or at room temperature.
Main course1 hr 30 minServes 8358 kcalGluten-freeDiabeticHigh Fiber
Cold-smoked salmon and raw sushi-grade salmon folded into a spicy crème fraîche dressing with shallot, chives and lemon, chilled and topped with roe and dill.
A chocolate sponge layered with cream cheese cream and a salted caramel peanut layer, chilled, and finished with a milk chocolate glaze and chopped roasted peanuts. It slices after a final short chill.
Soft, chewy, no-bake mooncakes with a steamed rice-flour skin and a choice of three creamy vegan fillings — white bean matcha, purple sweet potato or lotus seed paste — pressed in a mould and served chilled.
Flaky crescent dough above and below a smooth vanilla cheesecake filling, topped with butter and a crackly cinnamon-sugar crust. The bars chill firm and slice cleanly.
Skewers of alternating cylinder rice cakes and mini beef hot dogs, pan-fried and brushed with a ketchup, gochujang and sesame sauce until it caramelizes.
AmericanAppetizer30 min5 to 641 kcalDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A plush sour cream cake with a jammy swirl of cooked sour cherries running through it. A cardamom-cinnamon brown sugar streusel bakes into a crisp, spiced lid.
Tender sour cream pancakes with a tangy maple syrup that has sour cream whisked through it. The syrup is warmed while the batter mixes, and the pancakes hold in a low oven between batches.
A butter pecan sheet cake made from cake mix with coconut pecan frosting folded into the batter along with eggs, oil, half-and-half, and chopped pecans. A warm sweetened condensed milk and butter glaze with more pecans is poured over the cooled cake.
Slit rice cakes stuffed with seasoned minced chicken, starch-dusted and pan-fried, then glazed in a soy sauce sweetened with starch syrup. Fried garlic chips and peanuts add crunch on top.
Crisp double-fried chicken bites and chewy rice cakes tossed in a sticky soy-garlic glaze. Peanuts and cilantro go over the top of the glossy, popcorn-style dish.
A dark, moist gingerbread cake built on molasses and hot water with ginger, cinnamon and cloves. An optional spiced cream cheese frosting makes it celebration-ready.
A single-roll gimbap of sesame-seasoned rice and perilla leaves wrapped around fish cake and onion stir-fried in fiery ttaengchojang paste. The roll is brushed with sesame oil before slicing.
A baked spinach and ricotta cake with eggs, parmesan and nutmeg forms the centrepiece, topped with wild mushrooms fried with shallot, thyme and Madeira, roast squash and a warm gorgonzola cream.
Green blender pancakes of ripe banana and packed spinach with coconut oil, maple syrup and gluten-free flour, fried until bubbles appear and browned on both sides.
Vivid green pancakes made by blending spinach with orange juice and applesauce, then folding in oats, flour, cinnamon and vanilla for a wholesome breakfast stack.
A crisp shortcrust tart filled with prawns and spring vegetables in a creamy Thermidor-style sauce, topped with Parmesan and gruyère and baked until bubbling.
Light meals & snacks1 hr 30 minMakes 1 x 5 in tart314 kcalEgg-freeDiabetic