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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.
Cannelloni tubes are piped with a beef mince and spinach filling bound with a little of the tomato sauce, then baked under more sauce and mozzarella until bubbling.
Red lentils simmer with toasted whole spices, spinach and a swirl of tomato sauce, topped with tinned mackerel fillets, fresh tomato, coriander and lemon.
Main course1 hr 30 minServes 4438 kcalGluten-freeEgg-freeHigh Fiber
Uncooked jumbo pasta shells are stuffed with a spinach, ricotta and egg filling and baked submerged in a hot tomato, passata and stock sauce, then finished with mozzarella and parmesan.
Hand-made green tagliatelle, its dough coloured with spinach purée, is tossed with a sun-dried tomato, almond and ricotta pesto and topped with cherry tomatoes, walnuts, crisp guanciale and torn burrata.
Zucchini halves hollowed into boats and filled with a sautéed mixture of onion, garlic, mushrooms, zucchini flesh, and spinach bound with ricotta and Parmesan, topped with mozzarella. They bake until the zucchini is tender and the cheese is golden.
Penne cooks in the same skillet as shallots, garlic, artichoke hearts and spinach in milk, then cream cheese and parmesan melt into the sauce before mozzarella is broiled golden on top.
Main course40 min4 servings88 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Bowls of rice, crisped in a skillet if you wish, are topped with sautéed Swiss chard, quick-pickled cucumber, carrot and radish, cabbage, kimchi and avocado, with nori strips and gochujang to finish.
A deep baked frittata of leek, asparagus, peas and wild garlic in an egg, cream and parmesan custard, dotted with goats' cheese and finished with lemon zest, herbs and olive oil.
Main course1 hrServes 6–8137 kcalGluten-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A tall springform quiche with a par-baked pastry shell, layered leeks and bacon, asparagus, mushrooms and spinach under a milk and crème fraîche custard, topped with Gruyère and Emmental.
Main courseServes 8 to 10382 kcalDiabeticHigh Fiber
Chicken breast pieces marinate in Sprite, Thai chile sauce, fish sauce and garlic, grill on skewers until cooked through, and are spooned with a lime, cilantro and chile sauce to serve.
Main course2 hr 30 min6–8 servings167 kcalGluten-freeDairy-freeEgg-freeDiabetic
Squid stir-fried with cooking wine over stone-pot rice with fernbrake, leek, soybean sprouts, carrot and purple cabbage — an ojingeo-style dolsot with a completely different vegetable set from the mixed-seafood version.
Rice cooked in a pot with butter-fried squid legs and a whole squid body on top, rested and brought to the table with a soy-sesame seasoning sauce and chives.
Green beans simmer in coconut milk with banana shallots, Thai green chillies, garlic, turmeric, chilli powder, curry powder and a cinnamon stick, after mustard and fenugreek seeds and curry leaves are fried in oil.
Thai and South-East AsianMain course1 hrServes 2686 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumHigh FiberRenal
Pork shoulder pieces marinated in vinegar and turmeric braise for up to two hours with onions, garlic, ginger, curry leaves and lemongrass in a freshly ground black pepper-heavy curry powder.
Main course2 hr 30 min4 servings162 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
Day-old rice is stir-fried in a hot wok with diced SPAM, corn, eggs and garlic, then tossed with a Sriracha and soy sauce mixture and finished with green onions.
Extra-firm tofu chunks roast until crisp, then simmer in a sriracha, agave and tamari sauce thickened with cornflour, and are served over jasmine rice with spring onions and sesame seeds.