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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 whole sea bass, branzino or snapper steamed with ginger and scallion, sauced with warm seasoned soy, then finished with oil heated to 375°F poured sizzling over the aromatics and cilantro.
A chilled Chinese salad of fine potato slivers and enoki mushrooms, blanched until just crisp and dressed with soy sauce, rice vinegar, chili oil, scallion oil and cilantro.
Eggs beaten with twice their weight in warm water, strained and steamed into a smooth custard, crosshatched and topped with soy sauce, chili oil and scallions.
Pork ribs marinated in hoisin, soy, Shaoxing wine and sesame, roasted low and slow and basted with the remaining marinade until sticky and caramelised.
Tofu skin sheets layered and wrapped around a shiitake, bamboo shoot and carrot filling, brushed with a soy and Shaoxing sauce, then steamed and fried until crisp and golden.
Steamed firm tofu and shiitake mushrooms joined by crisp fried tofu puffs under a fiery tahini, chilli oil and fermented black bean sauce. Sesame seeds, spring onions and green chilli scatter over the plate.
Beef chuck roast pressure-cooked with chipotle adobo, lime and warm spices including coriander, cumin and allspice, then shredded and moistened with its cooking juices.
Beef cheeks braised low and slow with chipotle until they pull apart, rolled in warm tortillas with pickled red onion and soured cream. Smoky, rich and gently fiery.
Pork shoulder carnitas pressure-cooked with orange and lime juice, garlic and spices, shredded and broiled crisp, served over white rice with pico de gallo, guacamole and marinated red onions.
Ground chicken burgers with chipotle in adobo, smoked paprika and panko, grilled and topped with melted cheddar. They are served in toasted buns with a sweet smoky chipotle mayo, avocado and a cilantro corn mixture.
Boneless chicken thighs marinated in chipotle adobo paste with chili powder, coriander and cumin, seared in a cast-iron skillet and chopped into small pieces.
Sheet-pan chicken strips roasted with four colors of bell pepper and onion under a chipotle, chili and cumin spice blend, finished with lime and cilantro.
Chicken thighs marinated in adobo paste, chili powder and smoked paprika, seared in cast iron and basted with a lime, cilantro and butter mixture before chopping.
Bowls of cilantro lime rice topped with chipotle-marinated seared salmon cubes and a mango, avocado, jalapeno and red onion salsa, with beans, corn and cotija.
Chipotle-marinated sirloin seared in a cast iron skillet and sliced over jasmine rice with sautéed peppers and onions, black beans, corn, tomatoes, romaine and guacamole.
Folded flour tortilla quesadillas filled with adobo-marinated steak, sauteed peppers and onion and Monterey Jack, served with a honey adobo vinaigrette and sour cream for dipping.
Warm rice bowls topped with lime-marinated chipotle steak strips, charred bell peppers and red onion seasoned with the same spice blend, and cool avocado slices.
American, Mexican AmericanDinner, entree, Main Course, main dish45 minServes 4781 kcalEgg-freeHigh Fiber
A sheet pan of chicken breast halves and sliced red, green and yellow bell peppers roasted in a chipotle adobo marinade with garlic, coriander and lime.
Cauliflower roasted in smoky chipotle adobo until crisp at the edges, tucked into corn tortillas with lime crema. A vegetarian taco with plenty of char and heat.
Seasoned sushi rice scattered with miso-baked salmon, pickled mushrooms and lotus root, omelette ribbons and nori. A celebratory Japanese rice bowl with sweet, sour and savoury notes in every bite.
Moist pumpkin muffins warm with pumpkin spice and cinnamon, studded with chocolate chips and finished with a sparkle of coarse sugar. Made for cooler weather.
AmericanAppetizer, Breakfast, Dessert, Main Course, Side Dish, Snack40 minServes 12346 kcalVegetarianRenal
A frozen dome of no-churn chocolate hazelnut ice cream on a chocolate cake base, wrapped in torched meringue and served with chocolate sauce and hazelnuts. A true dinner-party showstopper that can be assembled ahead.
AmericanCakes and baking14 hrServes 12–16470 kcalVegetarianLow-SodiumHigh FiberRenal
A chilled, layered bar on a chocolate graham crust, with a cream-cheese peanut butter layer, a chocolate pudding layer, and chocolate chips, peanuts and shavings on top.
A rich dark chocolate tart in a sweet, egg-yolk pastry, served with a white chocolate sauce poured from a jug and raspberries and mint on the plate. A make-ahead dinner party dessert in the best sense.
Cold somyeon noodles are topped with mustard-seasoned shredded chicken and julienned vegetables in a tangy, slushy chicken broth. The peanut butter in the seasoning adds an unexpected richness.
Thin somyeon noodles sit in a chilled, spicy gochujang broth with shredded poached chicken and cucumber. The broth is poured shallow, so every strand is coated rather than drowned.
A slow overnight bake of beef, butter beans, barley and whole potatoes around an onion dumpling, cooked low until everything is tender for a Sabbath lunch.
Main course3 hrServes 61079 kcalEgg-freeHigh Fiber
Cubed steak beef and udon noodles are stir-fried with peppers, onion, and mushrooms in an oyster and tonkatsu sauce. A snowfall of bonito flakes finishes the sizzling plate.
A toasted roll sandwich of chopped seasoned ground beef with bell pepper and melted American cheese, layered with lettuce, tomato, avocado, ketchup and mayonnaise.
Hand-pulled noodles cut into small pieces and tossed with seared lamb, carrots and peas in a glossy soy, rice vinegar and chili paste sauce with cumin and white pepper.
A filo borek layered with minced cured chorizo, goats' cheese and toasted cumin, baked crisp and served with a roasted butternut squash borani, flatbreads and an optional honey drizzle.
A one-pot jambalaya where chicken thighs and Mexican chorizo cook with a frozen pepper, onion and celery mix, the rice is toasted in tomato paste, and everything simmers in broth and diced tomatoes.
A fast Spanish-style stew of sliced chorizo, chickpeas and crushed tomato simmered with smoked paprika, thyme and chicken stock until the sauce thickens.
Sinaloa-style fried masa gorditas spread with refried pinto beans and grated cheese, topped with beer-and-citrus marinated grilled steak, a charred tomato and tomatillo salsa, red onion and cilantro.