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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.
Nutellotti (soft chocolate-hazelnut spread cookies) are made with chocolate-hazelnut spread and grains. An original Italian recipe, ideal as a snack with a nice, hot tea or for breakfast.
Skewers of alternating cylinder rice cakes and mini beef hot dogs, pan-fried and brushed with a ketchup, gochujang and sesame sauce until it caramelizes.
AmericanAppetizer30 min5 to 641 kcalDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Tender sour cream pancakes with a tangy maple syrup that has sour cream whisked through it. The syrup is warmed while the batter mixes, and the pancakes hold in a low oven between batches.
Flaky biscuits made by grating frozen butter into flour and binding it with buttermilk and sourdough discard, folded twice for layers before cutting and baking.
Crisp Special K cereal bound in a peanut butter syrup and capped with a rich chocolate-butterscotch layer. The no-bake bars set in the fridge and slice into sturdy squares.
Crisp muffin-tin tortilla cups filled with shredded chicken tossed in a jalapeño, lime and mayonnaise dressing. Coriander leaves and avocado finish the two-bite party tostadas.
Mexican-esqueAppetizer, Party Food30 minServes 1070 kcalDairy-freeDiabeticLow Fat / Low Cholesterol
Boiled wontons are draped in a savoury chilli oil sauce built on garlic, Sichuan pepper, five spice and stock powder, loosened with light soy sauce, rice vinegar and hot water.
Green blender pancakes of ripe banana and packed spinach with coconut oil, maple syrup and gluten-free flour, fried until bubbles appear and browned on both sides.
Vivid green pancakes made by blending spinach with orange juice and applesauce, then folding in oats, flour, cinnamon and vanilla for a wholesome breakfast stack.
Crisp fried spring rolls filled with pork mince, shiitake mushrooms, carrot, bean sprouts and cabbage seasoned with oyster and soy sauce, served with a homemade sweet and sour dipping sauce.
Buttery spritz cookies flavoured with vanilla and almond extract are piped through a cookie press onto chilled baking sheets and baked briefly until set.
Stabilised whipped cream is regular whipped cream with an ingredient added which makes it hold its form far better than regular whipped cream which starts to deflate within 30 minutes. It will stay aerated, fluffy, and won't weep so you can use it to decorate cakes, pipe onto cupcakes and layer on trifles the day before, and it looks perfect the next day. You can also whip it up today and leave it in a piping bag overnight or in a bowl, ready to use tomorrow.
Crisp stamped shortbread with an unexpected savoury whisper of fish sauce, bright calamansi juice and lime zest balancing the powdered sugar sweetness.
Makes 40 cookies87 kcalDiabeticLow-SodiumLow Fat / Low CholesterolRenal
No-bake chocolate caramel rice cereal cookies pressed into flat rounds, chewy from marshmallow and crisp from the cereal. They set in minutes and pack neatly into lunch boxes.
Flaky crescent dough wrapped around a lemon-kissed Neufchâtel filling, brushed with egg and baked until puffed and golden, in the style of a bakery cheese Danish.
Wholemeal flour muffins studded with cubes of peeled apple, sweetened with brown sugar and cinnamon and topped with raw sugar, baked hot at first so they rise with crisp tops and stay moist for days.
Six pleated gyoza wrappers enclose a filling of chopped prawns with spring onion, coriander, ginger, garlic, sesame oil, oyster sauce, rice vinegar and soy, steamed in a bamboo steamer and served with a mirin dipping sauce.
Flour dough pancakes wrapped around mochi and red bean paste balls, topped with black sesame seeds and pan-steamed until the mochi turns sticky inside.
Granny Smith apples cooked on the stovetop in a cast-iron skillet with brown sugar, cinnamon, ginger and nutmeg until tender and saucy. A skillet streusel is scattered over the top instead of a baked crumble.
A no-oven streusel of flour, oats, brown sugar and cinnamon bound with melted butter and toasted in a cast-iron skillet. The clumps crisp up as they cool and keep for days at room temperature.
Dessert15 minMakes about 3 cups350 kcalVegetarianEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
This strawberry baked Alaska has a soft sponge base, strawberry ice cream, glossy Italian meringue and a quick strawberry sauce. You’ll need a blender, sieve, stand mixer, sugar thermometer and cook’s blowtorch.
Soft pink cookies from strawberry cake mix, studded with white chocolate chips and candy pieces and finished with sprinkles — mixed and baked in half an hour.
Meet your new favorite cookie recipe: soft and sweet strawberry cookies filled with a gooey cheesecake center. These golden-brown morsels of goodness will be devoured as soon as they’re out of the oven!
Tender strawberry muffins layered with a smooth cheesecake filling and cinnamon streusel, with fresh strawberry pieces in both the batter layers and on top.
No-bake pots layering a glossy homemade strawberry sauce, lemony cheesecake cream and buttery graham cracker crumbs — assembled ahead and served chilled.
Pink strawberry cookies made from cake and pudding mixes, with pieces of cookies and cream candy bars pressed into the dough and white chocolate chips added as they come out of the oven.