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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 chilled berry chia pudding layered with raspberry coulis, set with sea moss gel and crowned with coconut chips and fresh raspberries. A bright, make-ahead start to the day.
Buttermilk and hot-sauce-marinated chicken thighs, dredged in a seasoned flour and cornstarch crust and fried crisp, served on golden waffles with maple syrup.
Frozen blackberries, oats, milk, honey and a few drops of almond extract rest in a jar overnight until the oats soften and the berries bleed into the mixture. Chopped almonds or walnuts over the top give the crumble effect.
Crisp waffles of grated sweet potato, potato and onion topped with spice-seasoned chicken thighs glazed in a blood orange, chipotle and ginger sauce, with lamb's lettuce and blood orange segments.
Silken tofu is the secret ingredient behind these protein-packed vegan blueberry pancakes that are fluffy and crisp-edged, with a slightly chewy interior.
Warm flour tortillas rolled around creamy black beans, soft scrambled eggs with melted Oaxaca cheese, crisp oven-baked bacon and a layer of crushed tostadas for crunch.
A crowd-sized quesadilla traybake of paprika scrambled eggs, black beans, peppers and mozzarella sealed in tortillas and baked until crisp, served with a quick chilli guacamole.
Pizza dough rolled around scrambled eggs, breakfast sausage, bacon, cheddar and green onions, baked seam-side down until golden. Italian seasoning and garlic powder finish the top.
American waffles made from a brown butter and mashed ripe banana batter with sour cream, cinnamon and cloves, folded with chocolate chips and cooked in a waffle iron until deep golden.
A breakfast casserole of biscuit pieces layered with crisp bacon and browned sausage under an egg and half-and-half custard, topped with Colby Jack. Chives garnish the baked casserole after a short rest.
Blender pancakes of oats, buckwheat flour and ground flax in coconut milk with egg, cinnamon and maple syrup, cooked in a skillet and served with berries and more maple syrup.
Buckwheat waffles with a meringue-lightened batter, served with salmon cured in aquavit, dill, juniper and white pepper, plus a dish of gratinéed aged cheddar sauce. The salmon needs 24 to 48 hours of curing before serving.
Challah slices soaked in a sweetened buttermilk and egg custard until they have drunk it all up, then fried in butter until puffed and golden. Warm maple syrup is not optional.
Fluffy buttermilk pancakes stacked with roasted salmon, wilted spinach and a crisp fried egg, all under miso butter with spring onions. A rich brunch plate with salty, buttery depth.
A cabbage-packed pancake bound mostly with egg white, fried with a whole yolk nested in its center. The cabbage stays sweet and tender while the edges turn lacy and crisp.
Breakfast kabobs alternating Canadian bacon, cubes of French toast sticks, strawberries, blackberries and banana slices, dusted with powdered sugar and served with maple syrup.
Cannellini beans simmered with tomato, herbs and cherry tomatoes, baked with eggs and bocconcini and finished with basil and a balsamic syrup, served with toasted crusty bread. A Caprese-style breakfast skillet with runny yolks.
Brioche or challah slices dipped in a cinnamon vanilla egg custard and griddled golden, topped with apples cooked in butter, vanilla and brown sugar. A warm breakfast with a quick caramel apple topping.
Silky rice porridge topped with creamy century egg, crispy shallots, and ginger oil. A classic Chinese comfort dish that's elegant enough for brunch yet deeply satisfying.
Julienned potato is mixed with pizza cheese, salt, and pepper and pan-fried into a lacy, crisp pancake. The cheese melts into the potato and holds every strand together.
A chickpea flour pancake baked in a hot cast-iron skillet until crisp at the edges, spread with smashed green peas with garlic and lemon, then topped with dressed snap peas, pistachios, mint and lemon zest. Two pea preparations, one pancake.