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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.
Creamy red lentil dal with cavolo nero, topped with a roasted broccoli tarka of mustard seeds, curry leaves, dried chillies, onion and crushed garlic and peppercorns.
A fast lasagne with a pork sausage meat, mushroom and spinach crème fraîche sauce layered against a sun-dried tomato passata sauce, topped with grated cheddar.
Extra-lean beef mince is mixed with softened onion, mushrooms and thyme, shaped into two thick burgers and served with a lettuce, tomato and cucumber salad.
Main course1 hrServes 221 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A pepper and fennel rubbed eye of round roasts low and slow, while a separate jus is built from browned stew meat, mushrooms and tomato paste. Thin slices of the rested roast are served in the rich, strained jus.
A baked casserole of shredded chicken and instant rice in a creamy fajita-seasoned sauce with tomatoes, chilies, onion and bell pepper, finished with melted Mexican blend cheese.
Flank steak, chicken and shrimp, each seasoned and marinated separately, grilled or seared with peppers, jalapeño and onion. A mixed fajita platter for serving with warm tortillas.
Falafel made from soaked dried chickpeas ground with parsley, coriander and scallions, fried until deep bronze and crisp, and served in flatbreads with a lemon tahini sauce, tabbouleh and salad.
Crisp fried chickpea patties seasoned with cumin, coriander and parsley, served in warm rolls with lettuce, tomato, red onion and a lemony hummus and tahini sauce.
A chicken salad of rotisserie chicken, celery, cranberries, pecans, pickles and apple in a blended cottage cheese and yogurt dressing, scooped onto cheddar-topped apple slices.
A whole bone-in lamb shoulder slow-roasted in massaman curry paste, coconut milk and chicken stock with whole baby potatoes, cinnamon and star anise, until the meat falls apart.
Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard, and Garlic is a American main course centred on pork shoulder, prepared in a straightforward home style. Serve it as directed in the method.
Individual pork ribs blanched, then braised for an hour in soy sauce, dark soy sauce, oyster sauce and honey with whole garlic, green onion and Sichuan peppercorns until fall-off-the-bone tender.
A thick oven-finished egg frittata with paprika-spiced turkey sausage, sliced new potatoes and peppers, finished with peas, cheddar and tomato so each portion can carry a different topping.
Main course1 hrServes 3125 kcalGluten-freeDiabeticLow Fat / Low CholesterolRenal
A family-size Australian beef pie: chuck beef and bacon slow-cooked in Guinness and beef stock with mushrooms, thickened to a rich gravy, then baked in a shortcrust base under a golden puff pastry lid.
Large hand-formed balls of jumbo lump crab bound with mayonnaise, egg, Dijon mustard and Old Bay, baked until lightly golden and served with lemon wedges.
Fresh breadcrumbs seasoned with paprika and garlic powder coat strips of white fish for a short, hot bake. The crumb turns golden while the fish stays tender inside.
A layered breakfast casserole of hash brown potatoes, bell peppers, cheddar cheese, ham, and green onions under a seasoned egg and evaporated milk custard. It can be assembled the night before and baked in the morning.
Fasolakia is a classic Cypriot dish – summery green beans and potatoes swim in a delicious tomato, garlic and olive oil sauce. Even better the next day as the flavours develop, it's non-negotiable to serve with crusty bread (or maybe pilaf) for mopping up all the delicious juices. Each serving provides 490 kcal, 9.4g protein, 28.8g carbohydrate (of which 10.3g sugars), 34.6g fat (of which 5g saturates), 10.2g fibre and 3.32g salt.
A chopped romaine salad with cucumbers, tomatoes, radishes, bell pepper, mint and parsley, topped with cumin-seasoned chicken and crisp sumac pita chips and tossed in a blended honey, lemon and sumac dressing, with feta if liked.
The name of this uniquely Bahraini dish means “bottom of the pot”, which is where all the good stuff happens. The meat (or fish or vegetables) is left to steam and cook gently without any liquid, and the rice is piled on top. Don’t skimp on the onions, because their moisture is what helps move things along. The chicken skin doesn’t go crisp here; instead, it acts as a shield, keeping the meat nice and tender
Feijoada is a traditional Brazilian stew, often considered the country's national dish. It's a hearty and flavorful dish that typically includes black beans cooked with pork, bacon and sausage.
Pork shoulder slabs rubbed with crushed fennel and coriander seed, braised low and slow with fennel, Meyer lemon, onion, and garlic until they fall apart, sauced with a cream-enriched braising liquid.
A single-serve bake of beef meatballs browned with onion, fennel seeds and chilli flakes, simmered in chopped tomatoes and finished under a torn mozzarella topping in the same small ovenproof pan.
Luganega sausages brown, then bake in a covered casserole with waxy potatoes, lemon, bay and parsley until the potatoes are tender. The remaining parsley is scattered over the finished braise.
An easy roast duck with crispy skin rubbed with Christmas inspired spices and accompanied with a light Apple Cider Drizzle. Easy to make, easy on the wallet, and a fabulous centrepiece for any festive gathering. Unlike other poultry, duck reheats really well - it remains juicy and the skin crisps up wonderfully as well. So this recipe is great to make ahead.
Greek stuffed vegetables — tomatoes, round courgettes and onion petals — filled with rice, toasted pine nuts, raisins, mint and cinnamon, baked in lemony vegetable stock and served with a dill and chilli yoghurt.
A Boxing Day bake of sliced potatoes layered with pigs in blankets, roast ham, stuffing and leftover cheeseboard cheeses in a garlic cream sauce, dotted with cranberry sauce and baked until golden and bubbling.
Cooked orzo tossed with dried cranberries, crumbled feta and parsley in a lemon and honey vinaigrette, served warm or chilled with toasted almonds on top.
The fettuccine with octopus and porcini sauce is a main course with a rustic flavor that combines the preciousness of porcini mushrooms with the lean meat of octopus.
Main Courses1 hr 30 minServes 4195 kcalDairy-freeDiabetic
Mexican fideo noodles toasted dry in a pan until golden, then simmered in a mole and tomato sauce until they soak it up, and served with crema, avocado and sesame seeds.
Main courseServes 6106 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Corn tortillas spread with spiced plant-based sausage meat and jalapeño slices, fried sausage-side down until golden, then topped with shredded cabbage, a tomato and lime salsa, coriander and lime wedges.
Main course1 hrMakes 12122 kcalGluten-freeDairy-freeEgg-freeDiabeticLow Fat / Low CholesterolRenal