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.
Ground meat cooked in sesame oil with garlic, ginger, and onion, simmered in hoisin, soy sauce, and honey with water chestnuts, and spooned into butter lettuce leaves.
Seared ribeye, peppers, onion and mushrooms are layered with provolone and mayonnaise on French bread and baked until the cheese melts and the top browns. Sliced thick, it feeds a crowd like a cheesesteak.
AmericanDinner, Main Course25 minServes 12162 kcalEgg-freeDiabeticLow-SodiumRenal
A baked casserole of ground beef, green pepper, and onion bound with cream cheese and topped with provolone and cheddar. It captures the filling of a cheesesteak sandwich in a spoonable dish.
Hawaiian roll sliders filled with skillet-cooked sliced steak, green pepper, onion, and provolone, finished with a butter and Worcestershire glaze. The source method stops before assembly and baking, so those steps are written without an invented bake time.
A ground beef meatloaf mixed with sautéed onion, pepper, mushrooms, and garlic, layered around thick slices of mozzarella and topped with more cheese. The filling mirrors the vegetables and cheese of a cheesesteak sandwich.
Bell peppers filled with shaved beef or ribeye cooked with caramelized onion and mushrooms, topped with provolone or mozzarella and baked until tender.
Piadina Romagnola (Romagna-style flat bread) is the queen of Italian street food: a simple and authentic recipe which can be stuffed with both sweet and savory fillings!
Main Courses34 minServes 6485 kcalDairy-freeEgg-free
You will find pica pollo (the popular Dominican fried chicken) in every small town, city, and barrio. It's the meal of choice after a night of partying.
Puerto Rican Picadillo Recipe - fragrant, flavorful ground beef stew with olives and raisins. Makes an easy and no-fuss lazy weeknight meal or for parties served as stuffing for bell peppers, tacos, burritos, enchiladas, and empanadas. Easy and very versatile dish ready in just 20 minutes!
Thin-sliced red onions covered in a hot vinegar brine with sugar and salt, then chilled until tangy and crisp. The onions are used as a topping and are best after a full day in the brine.
Turkish pide from a yeasted dough rolled into long ovals, topped with kasar cheese and a choice of spinach, sujuk or spiced lamb filling, and baked until the crust is golden.
Crescent dough wrapped around andouille sausage in two ways — one with cheddar, one with chive cream cheese and Cajun seasoning — cut into bites and baked golden.
Tender pigeon peas simmer together with rice, sweet onion and fresh herbs until every grain has taken on the warmth of the spices. It is the kind of everyday dish that fills a kitchen with the smell of the Caribbean, generous enough to stand alone at the family table, yet perfectly at home beside grilled meat or fish.
Meet Pigeon Peas and Rice, the warm, fragrant heart of St. Lucian home cooking. Earthy pigeon peas and fluffy long-grain rice simmer together in one pot with onion, garlic, bay and thyme until every grain has soaked up the flavour. It is humble, filling and endlessly forgiving, the sort of dish that appears at Sunday lunches, family gatherings and island festivals alike. Best of all, it comes together in well under an hour with ingredients most kitchens already have.
Saint LucianMain Dishes1–2 servings1956 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeHigh Fiber
King prawns cooked in fiercely hot olive oil with sliced garlic, crushed dried chilli and smoked paprika, finished with parsley and lemon juice and served with crusty bread.
Saffron basmati pilaf topped with sliced chicken breasts marinated in buttermilk and garlic and roasted with za'atar, finished with parsley, pine nuts and pomegranate seeds.
Main course3 hrServes 4228 kcalGluten-freeEgg-freeDiabeticLow-SodiumRenal
A Bukharian pilav of chicken simmered in stock and layered with grated carrots, raisins and soaked basmati rice, served with blackened aubergine boy john and a finely chopped tomato salad.
Main course14 hrServes 4–6272 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
These succulent chicken skewers are marinated in a bright blend of lemon, garlic and warm spices, then charred over the coals until juicy and golden. They capture the warm hospitality and rich culinary variety that Macedonian cooking is famous for.
Chicken breasts simmered in a honey and Dijon mustard pineapple sauce, topped with pineapple rings and served over rice, in the sweet-sour style associated with Hawaiian cooking.
Chicken thigh pieces marinated in coconut milk, pineapple juice and lime, threaded onto skewers and grilled or pan-cooked with a reserved marinade baste.
Flour tortillas spread with a cream cheese filling of crushed pineapple, dried cranberries, green onions, and vanilla, then rolled, chilled, and sliced into pinwheels. Chopped pecans can be pressed onto the cut edges.
No-bake bars with a graham cracker crust and a whipped cream cheese filling studded with drained crushed pineapple. They set in the refrigerator and are served chilled in squares.
Jasmine rice dried overnight and stir-fried with marinated shrimp, bell peppers, onion, Thai chiles and pineapple in an oyster, soy and fish sauce mixture.
Golden jasmine rice stir-fried with chicken, curry powder and pineapple, along with egg, tomato, onion, scallions, peas and carrot. Sweet fruit, warm spice and savory seasoning sit side by side in every bite. Chicken is the protein used here; pork, vegetables or tofu can be substituted.
Bone-in pork chops in a ginger, honey, and pineapple juice marinade, seared and then baked topped with pineapple rings and butter. An optional salt brine before marinating helps the chops stay juicy.
A pork shoulder rubbed with ginger, salt and pepper, seared, then roasted under a sauce of pineapple chunks, reserved pineapple juice, brown sugar and soy sauce. The pan sauce is thickened with a cornstarch slurry and spooned over the sliced roast.
A tropical take on red curry, this version folds sweet pineapple, juicy grape tomatoes and crunchy cashews into a coconut curry with chicken and bamboo shoots. Pork, vegetables or tofu can take the place of the chicken if you prefer. The fruit softens the heat, leaving the sauce rich, bright and gently spicy.
Pippis in Vermouth is a Aboriginal Australian main course centred on frying, prepared in a straightforward home style. Serve it as directed in the method.
Pique Macho (Pique a lo Macho) is a Bolivian main centred on beef. It combines beef loin, sausages, medium potatoes for a straightforward, balanced result.
Piri-piri braai chicken pie is a African main course centred on chicken. It combines bird’s-eye chillies, garlic cloves, red peppers for a straightforward, balanced result.
Chicken breasts rubbed with a homemade piri-piri spice blend and pan-fried until charred at the edges, served with microwaved sweetcorn and a red cabbage, carrot and yoghurt slaw.