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.
Golden toast sandwiched with kaya jam and thin slabs of cold butter, served with six-minute soft-boiled eggs cracked into bowls with soy sauce and white pepper.
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.
Browned chorizo, hash browns, corn and black beans cook under a seasoned egg and cheddar mixture in the slow cooker, with avocado, tomato, cilantro, salsa and sour cream to finish.
A brunch board of smoked salmon, prosciutto and cucumber slices with small bowls of cream cheese, creme fraiche and caviar, served with olive-oil toasted bread.
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.
The classic Spanish tortilla of eggs, onion and potato slices gently confited in olive oil until creamy. It slices into wedges for breakfast, lunch or a tapas spread.
Baked frittata with tinned potatoes and onion, cut into slabs and rolled inside tortilla wraps with paprika mayonnaise, spinach and roasted peppers. A hearty, portable brunch built for eating on the go.
A thin, crepe-like omelette for one, bloomed with mustard seeds, cumin and turmeric over shallot, jalapeño and garlic. Folded over lime-dressed herbs, it begs for ketchup on the side.
Makes 1317 kcalVegetarianGluten-freeDairy-freeDiabeticHigh FiberRenal
Small tortillas rolled around spicy Italian sausage, soft scrambled eggs, cheese and basil, then baked until crisp. They are freezer-friendly breakfast taquitos for eating on the go.
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.
Muffin-tin egg bites packed with spinach and scallions, bound with cottage cheese, parmesan, a pinch of nutmeg and just enough flour and baking powder to hold them together.
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.
Flour dough pancakes wrapped around mochi and red bean paste balls, topped with black sesame seeds and pan-steamed until the mochi turns sticky inside.
Oats mixed with flaxseed, cinnamon, nutmeg, maple syrup and plant-based milk are layered under a blended date, vanilla and plant milk toffee sauce, chilled overnight and topped with pecans and sea salt.
Soft white bread rolled around Nutella and diced strawberries, dipped in egg, pan-fried in butter and coated in sugar so the rolls eat like warm filled doughnuts.
Hawaiian sweet rolls filled with a strawberry cream cheese mixture, dipped in a cinnamon egg batter and griddled on all sides, topped with strawberries and syrup.
Large portobello caps spread with pasta sauce, filled with a cracked egg and cream, and baked under melted cheese until the whites set and the yolks stay runny.
Thin Swedish pancakes from a smooth batter of flour, eggs, milk and melted butter, the eggs whisked until lemon-yellow before the flour goes in. Each small pancake cooks in about two minutes per side in a buttered skillet.
Toast layered with strawberry jam and sweet mashed sweet potato, holding a baked egg in its center under melted cheese. It is a sweet-savory breakfast slice with a jammy base.
A flour dough layered with a hot-oil scallion and flour mixture, rolled, coiled and rested, then pan-fried covered until crisp and scrunched to separate the layers.
Green onion pancakes spread with sweet bean sauce, layered with braised beef shank slices, green onion and cucumber, rolled tight, skewered and cut into pieces.
Eggs simmered for 7 minutes, ice-bathed and peeled, then marinated for at least 3 hours in a spiced soy marinade with garlic, cinnamon, bay and star anise.
An upside-down pancake with tangerine slices caramelized in butter and sugar under a batter studded with chopped tangerine. Turned out glossy, it is finished with maple syrup.