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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.
Whole-milk ricotta processed with olive oil, heavy cream and lemon zest until light, fluffy and smooth in under ten minutes of work. The dip is drizzled with honey and olive oil, finished with flaky salt and herbs, and served with crusty bread, crackers or vegetables, or spread on toast.
Potstickers filled with ground pork or chicken and a whole tail-on shrimp, pan-fried and steamed, then finished under a beaten egg skirt with sesame seeds.
Whole wheat flour and buttermilk make these pancakes hearty yet pillowy, whisked together in minutes. They cook in quarter-cup rounds until both sides are golden.
AmericanBreakfast, brunch, Main Course20 minServes 4344 kcalVegetarian
Morning-glory style breakfast muffins with shredded carrot and Granny Smith apple, coconut, raisins and toasted walnuts in a wholemeal batter spiced with cinnamon and ginger.
Strong English breakfast tea and pomegranate juice are simmered with orange, lemon, lime, cloves, cinnamon and star anise, then sweetened with sugar syrup. A non-alcoholic mulled cup served hot in mugs or heatproof glasses.
Drinks and cocktails1 hrServes 4–69 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A yeast and buttermilk waffle batter rests until bubbled, then cooks in a hot iron to a crisp, toast-like shell. Fried eggs go on top, with avocado, pickled onion or chili crisp as finishing options.
A loaf bread made with 1 1/2 cups of vanilla-flavored yogurt and eggs, leavened with both baking powder and baking soda. It bakes in a standard loaf pan in 40 to 50 minutes and slices into 10 servings.
Crisp, puffy fried dough sticks with a light, airy middle and a golden crust, made from a rested, chilled dough that is stretched just before frying. They are a classic Chinese breakfast item, good alongside congee or soy milk.
Slovak potato pancakes grated fine and squeezed dry, bound with egg and flour and scented with marjoram and garlic. Fried thin, they come out lacy and crisp at the edges with a tender centre.
A crisp-edged pancake of salted zucchini matchsticks studded with tiny baby shrimp and fresh chili. The starch and pancake mix bind the vegetables into a lacy, golden jeon.
A cinnamon-spiced quick bread made with 2 cups of grated zucchini and a cup of chopped walnuts. The batter fills two 8x4-inch loaf pans, each yielding 10 slices.
Muffins made with rolled oats, whole wheat flour, grated zucchini, grated carrot, and golden raisins, spiced with cinnamon. The batter fills a standard 12-cup muffin pan and bakes in 20 minutes.
A thick, cabbage-laced pancake studded with zucchini ribbons, shrimp and bacon under melted cheese. Okonomiyaki sauce, mayonnaise and dancing bonito flakes complete the top.
A soft rolled omelet with thin zucchini slices spiral through its layers like a green ribbon. Straining the egg keeps the roll silky, and slow cooking over low heat preserves its pale gold color.
Poached eggs rest on a swoosh of garlic yogurt, finished with Aleppo pepper butter that pools into the whites. A slice of toasted sourdough is there for swiping through the runny yolks.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
