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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.
Pillowy no-yeast bao buns steamed in minutes and filled with griddled chicken thighs glazed in a sticky harissa, honey and soy sauce, with sesame seeds and fresh coriander.
A gentle Massaman-style curry of butternut squash, sweet potato and carrot simmered in coconut milk with cinnamon and star anise, brightened with Granny Smith apple and topped with toasted peanuts.
Large shrimp cooked in a spicy pan sauce of tomato paste, chili powder, cocoa powder, smoked paprika and cayenne, sharpened with lime and brown sugar and served with cilantro, tostadas and lime wedges.
Main course30 min4 servings38 kcalDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A colourful quinoa salad with cucumber, carrot, red cabbage, tomatoes, edamame and bell pepper in a soy, ginger and garlic dressing, finished with crushed wasabi peas and sesame seeds.
Asian-esqueLight mains, Salad meal, Side Salad55 minServes 10269 kcalDairy-freeDiabetic
This generous dish layers tender lamb with fragrant basmati rice, a warm medley of spices, and a scattering of nuts and raisins. It is the kind of food that graces weddings, feasts and family gatherings across the Gulf. Aromatic, comforting and quietly impressive, Quzi brings a taste of Bahrain's hospitality straight to your own table.
Deboned rabbit marinates in yoghurt and warm spices, grills on skewers, then finishes in a coconut, tomato and tamarind curry with a sharp red onion salad alongside.
Main course1 hr 30 minServes 4–6648 kcalVegetarianEgg-freeLow-SodiumHigh FiberRenal
Oxtail marinated overnight in sazón, adobo, and garlic, seared over caramelized brown sugar, and simmered low in sofrito and tomato sauce with peppers and onion until the meat pulls from the bone.
Puerto RicanMain course3 hr 15 minServes 8286 kcalGluten-freeDairy-freeEgg-freeDiabetic
A spring plate of pink rack of lamb carved over lemon-whipped ricotta and a vignarola of broad beans, asparagus, peas and lettuce, with a punchy rosemary and anchovy sauce.
Haiti's slow beef ragout: beef browned hard, then braised with onion, pepper, carrot, tomato, thyme and bay until the sauce turns rich and glossy. Make it a day ahead if you can; it deepens overnight.
HaitianDinner, Main Course, Stew2 hr1-21330 kcalGluten-freeDairy-freeEgg-freeHigh Fiber
Ground chicken simmers with onion, sweet paprika and crushed tomatoes into a ragù that coats pappardelle, finished with butter and a swirl of sour cream.
Main course45 min4 servings56 kcalEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Wholewheat egg noodles stir-fried with ribbons of carrot and courgette, red pepper and spring onions in a soy, sweet chilli and lime dressing, topped with peanuts and fresh coriander.
Thai and South-East AsianMain course1 hrServes 4503 kcalVegetarianDairy-freeLow-SodiumHigh FiberRenal
Kidney beans simmer into a spiced tomato rajma while chaat-spiced tofu skewers roast in the oven, served together with rice, yoghurt and a chopped cucumber salad.
A North Indian kidney bean stew: beans soaked overnight and simmered until tender, then folded through a ghee-based onion masala with tomato paste, tamarind and amchur.
Ground turkey burgers seasoned with the herbs of ranch dressing — parsley, dill and chives with garlic and onion powder — grilled or pan-cooked and served on pretzel buns.
Ratatouille is one of those dishes that has become so popular worldwide, it’s hard to remember where it came from originally. No mere vegetable stew, ratatouille is only really worth making in high summer: kept in the fridge, it will repay your efforts every time you open the door. Great served warm with barbecued fish or at room temperature with bread
Ratatouille (French Vegetable Stew) is a French, Western light mains, main, sides centred on eggplant. It combines eggplant, salt, tomatoes for a straightforward, balanced result.
Very cold slices of sashimi-grade fish are arranged over rice and crisp vegetables and dressed at the table with a soy and hot pepper paste sauce, sesame oil and sesame seeds.
Surf and turf with a difference: salt-cured pork belly poached in duck fat and crisped, served with razor clams stuffed with a fennel, ginger and cream mixture under a Parmesan crumb.
Main course12 hr 30 minServes 2790 kcalGluten-freeEgg-freeDiabetic
This classic mushroom risotto presses all the right buttons, with intense porcini mushrooms and plump arborio rice. Each serving provides 480kcal, 10g protein, 75g carbohydrate (of which 4g sugars), 12g fat (of which 4g saturates), 3g fibre and 1.96g salt.
Baked potato flesh is mixed with butter-cooked white fish, chilli, thyme and herbs, shaped into cakes, crumbed and pan-fried, then finished in the oven.
Red beans simmered low and slow with smoked sausage, ham and a ham bone, seasoned Cajun-style and mashed a little against the pot for creaminess, served over white rice.
Red Beans and Rice is a American, creole dinner built around chicken. It takes 60 min in total and serves 6. It pairs well with roasted potatoes and rice pilaf.