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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.
Chicken thighs simmered with tomatoes in a sauce that opens with dried red chiles, mustard seeds, cinnamon and urad dal crackled in hot oil, served with raita and pooris.
Carrots, potatoes, cucumber and green beans cooked with turmeric and cumin seed, finished with a shallot, ginger and coconut paste, peas, curry leaves and yoghurt stirred in off the heat.
Smokey ham and hearty pinto beans with the right spices made totally from scratch. Paprika and chili powder give it the perfect heat, and oregano and cumin fill the kitchen with their mouthwatering aroma. A great addition to your favorite tacos, burritos, enchiladas, or as a main course by itself!
Thick slices of salted, drained tomatoes layered with basil and Boursin in a pre-baked crust, covered with a mayonnaise, cheddar and mozzarella topping and baked until bubbling.
Chicken pieces soaked in salted buttermilk, rolled in lemon-zested spiced flour and fried crisp, then finished in the oven. A sweet-sharp tomato and sweetcorn salsa, cooked down in caramel, goes alongside for sharing.
Buttermilk-marinated chicken thighs in a peppery spiced flour crust, fried and finished in the oven, with a crunchy cabbage and carrot coleslaw dressed with mayonnaise and chili sauce.
A one-pan skillet of long grain rice cooked in chicken broth and salsa with shredded chicken, black beans and chili powder, finished under melted cheese and green onions.
AmericanMain course0 min4 to 6684 kcalGluten-freeEgg-free
Beer-battered fried chicken thighs tossed with sesame and chives over steamed short-grain rice, with soy-cured egg yolks, a garlic and soy butter and a sriracha mayonnaise.
Bite-size chicken thigh marinated in soy and oyster sauces, pan-fried and then simmered in cola until the sauce reduces to a dark glaze, served over rice.
Andong-style chicken braised in a dark soy seasoning with potatoes, carrot, onion and glass noodles. The noodles drink up the glossy sauce in the final minutes of cooking.
Chicken drumsticks poached in a soy sauce braising liquid with shaoxing wine, sugar, star anise, bay leaves, scallions and ginger, then rested in the liquid before serving over rice.
Eggs microwaved in dark soy sauce and sesame oil until just set, then tipped over hot rice with sesame salt. A three-minute Korean comfort bowl with a savory, glossy sauce built in.
Thin somyeon noodles rinsed cold and tossed in a simple soy, sugar, sesame oil and sesame seed dressing. Seaweed flakes and chives finish this light, slippery noodle bowl.
Chicken legs salted, scalded so the skin tightens, then braised in a soy and sugar liquor and served over jasmine rice with a hot ginger-scallion oil sauce.
Main course1 hr2 servings456 kcalDairy-freeEgg-freeDiabetic
Chewy thin noodles dressed in a soybean paste sauce sharpened with gochujang and rounded with sesame oil. Ribbons of perilla leaf, chopped red chili, and sesame seeds top the bowl.
A punchy doenjang stew where the pastes are fried in rendered pork belly fat before water, zucchini, onion, and tofu are added. Chili powder and a little beef stock powder deepen the savor.
A classic soybean paste stew built on anchovy, kelp, and dried shrimp stock, with potato, zucchini, shiitake, and tofu. The paste is strained into the broth so the stew stays clean and full-flavored.
Guanciale, tomatoes, Pecorino Romano, pasta. The authentic Amatriciana recipe from the town that invented it — and why the guanciale is non-negotiable.
Main Courses35 minServes 4481 kcalVegetarianEgg-free
Spaghetti topped with large meatballs made from sirloin, Italian pork sausage and lamb with soaked bread, eggs and two grated cheeses. The browned meatballs simmer for hours in a red-wine marinara with crushed and diced tomatoes, basil and parsley.
Lean beef mince dry-fried with onion, celery, carrot and mushrooms, simmered in red wine and tomatoes until rich and thick, served over spaghetti with Parmesan.