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.
Noodles tossed in scallion sauce, shallot oil and vegetarian oyster sauce loosened with hot noodle water, topped with sliced BBQ pork and blanched bok choy.
Hong KongMain course10 minServes 1354 kcalDairy-freeEgg-freeDiabetic
Slider buns filled with pulled pork stirred into BBQ sauce and topped with a pineapple, mango and broccoli slaw in a mayonnaise and cider vinegar dressing.
Pressed firm tofu chopped into rough pieces, spiced with smoked paprika and garlic, crisped in a skillet with a cornstarch coating, glazed in BBQ sauce and piled onto buns under a honey-mustard cabbage slaw.
Main courseThis recipe does make a strange number of servings (three large sliders)VegetarianGluten-freeDairy-freeEgg-free
A wide-pan paella of chicken thighs, chorizo, peppers, and green beans with saffron rice, finished with mussels, squid, and king prawns and served with lemon wedges.
Pork loin and kkwari chilies stir-fried in homemade chili oil, glossed with a soy-oyster seasoning and finished with a flash of bean sprouts over rice.
A hearty white bean stew with carrots, celery, potato, and tomatoes in a seasoned vegetable broth, simmered until the potato is tender and finished with fresh parsley.
Most children genuinely prefered heavier meals such as, yellow peas sauce with sweet potatoes, or millet bread, gungu peas mixed with peanut or sesame butter because, it fills them up for longer. Besides, beef was quite expensive to buy for a large family.
A one-pot soup of browned beef mince and dried lentils simmered with carrot, celery, zucchini and green beans in crushed tomato and beef stock, under a Moroccan-leaning blend of cumin, paprika and allspice.
Any flavour you want!, WesternMains, Soups40 minServes 6414 kcalGluten-freeEgg-freeHigh Fiber
A Chinese stir-fry of thin flank steak marinated with soy sauce, cornstarch, sesame oil and baking soda, seared and tossed with blanched broccoli in a soy, oyster sauce and beef broth sauce.
Soft Hawaiian rolls layered with deli roast beef, American cheese, and a tangy beef-sandwich sauce, brushed with onion-flecked butter and baked until melty.
Beef chuck browned and braised low and slow in stout and stock with bacon, carrots, and celery until it falls apart in a deep, dark, tomato-rich sauce.
The classic Irish pub stew: seared beef, bacon, and root vegetables simmered in Guinness and broth until the meat is spoon-tender and the gravy turns glossy.
Slow-braised shin of beef in red wine with porcini and button mushrooms, shallots and carrots, finished with redcurrant jelly for a glossy, deep-flavoured stew.
Main course2 hr 30 minServes 10374 kcalDairy-freeEgg-freeDiabeticRenal
Thin ribeye strips stir-fried with shiitake and enoki mushrooms, carrot and onion in a sesame-oyster sauce thickened with potato starch, spooned over bowls of white rice.
Marinated rump steak, rested and sliced thin over a tangle of chilli-soy noodles with red peppers, onion, and Chinese leaves, finished with fresh coriander.
Ground beef cooked in one pot with long grain rice, beef broth, tomato paste and a bag of frozen mixed vegetables, with baby spinach wilted through at the end under the lid.
Beef and scallion skewers grilled until charred at the edges and served with a bright green coconut sauce of cilantro, ginger, serrano chiles and lime, sweetened with a little brown sugar.
Thin beef slices marinated in soy, oyster sauce, black pepper, cornstarch and baking soda, seared, then finished with eggs mixed with green onion and a cornstarch slurry, gently scrambled.
Crisp-fried egg noodles topped with soy and oyster sauce beef strips, shiitake mushrooms, mangetout, and beansprouts, served with sliced spring onions.
Beef chuck braised for hours with paprika, cumin, and tomato until very tender, finished with cannellini beans and tomato purée and served over steamed couscous with parsley.
Beef cheeks or chuck seared hard, then slow-cooked for eight hours in a blended chipotle, ale and cider vinegar sauce until it shreds at the touch of a fork.
Meet Besbarmak, the proud national dish of Kazakhstan and the ultimate expression of nomadic hospitality. Tender beef, silky homemade noodles and a fragrant, savoury broth come together in one generous platter meant to be shared. Its name means "five fingers", a nod to the age-old custom of eating it by hand, and every serving turns a simple meal into a warm, communal occasion around the table.
Slow-braised beef in a toasted-chilli adobo, shredded and folded into cheese-crisped corn tortillas with salsa roja, onion, and coriander, with the braising consommé for dipping.
Chuck beef marinated overnight in red wine with carrots and pearl onions, browned in stages with bacon and mushrooms, then braised in the reduced wine and beef stock until it falls apart.
Cold udon noodles carry beer-poached brisket and peppery arugula under a soy, lemon, and balsamic dressing. Poaching the beef in beer leaves it clean-tasting and tender.
Thin beef brisket and pasta are tossed in a nutty perilla seed sauce with soy and oyster sauce, then crowned with perilla ribbons and a glossy egg yolk. The garlic cooks in the brisket fat, giving the dish its depth.
A fiery brisket yukgaejang built on beef bone broth, with radish, oyster mushrooms, and mung bean sprouts simmered in chili-laced sesame oil. It is hearty, spicy, and made for a bowl of rice alongside.
Thin-sliced sirloin marinated in soy, coconut sugar, sesame and chili garlic sauce and seared until caramelized, served over rice with a fried egg, kimchi, cucumber ribbons and a spicy yogurt sauce.