Every recipe a hand-built original — search the whole index, then open the page.
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.
Three Spanish small plates served together: prawn croquettes with paprika mayonnaise, pineapple-marinated pork ribs with mojo verde, and a fennel and anchovy gratin under manchego crumbs.
Beef sirloin cured overnight in calamansi and soy, then pan-fried until caramelized, served the tapsilog way with garlic fried rice and sunny-side eggs.
A full tapsilog plate: pineapple-marinated beef tapa boiled in its marinade then fried, garlic fried rice, and a steam-finished fried egg, with vinegar for dipping.
Sirloin marinated in vinegar and soy with two forms of garlic, seared then simmered tender, served tapsilog-style with garlic fried rice and a fried egg.
Cheap, delicious and healthy – tarka dal is the perfect comfort food supper and great for batch cooking. Serve it alone or alongside your favourite curry. For this recipe you will need a food processor or mini chopper. Each serving provides 650 kcal, 30g protein, 77g carbohydrates (of which 9g sugars), 21.5g fat (of which 2g saturates), 14g fibre and 0.7g salt.
A caramelised onion tarte tatin on thyme shortcrust, the onions simmered in butter, sugar and balsamic vinegar, then inverted and finished with fresh goat cheese and thyme.
A Savoyard bake of sliced potatoes layered with bacon lardons, shallots and garlic, deglazed with white wine and covered in cream and melting reblochon.
The beef of the fritay platter: cubes washed with citrus, marinated in epis, cooked tender, then fried crisp and tossed with peppers, onion and a splash of their own juices. Serve with pikliz and fried plantains.
HaitianAppetizer, Main Dish, Side Dish45 minServes 4682 kcalGluten-freeDairy-freeEgg-freeDiabetic
Tasty chicken wings and potatoes are a budget-friendly and meaty second course, easy to prepare and made even more delicious thanks to a special breading!
Seasoned ground beef simmered with tomato paste, beef broth, corn and sour cream, covered with cheddar and a layer of tater tots and baked until crisp.
Tave Kosi - Lamb Baked with Rice is a Albanian main course built around lamb. It takes 55 min in total and serves 4. It pairs well with mint sauce and roasted potatoes.
Fresh fish is layered with tender potatoes, sweet onions and a gentle cream sauce, then baked slowly in a rustic clay pot until everything melts together. Fragrant with dill, parsley and good olive oil, it is Mediterranean comfort food at its finest, the kind of dish that brings a taste of Albania's clear coastal waters straight to your table.
A slow-cooked Haitian stew of hominy corn and red kidney beans with seasoned lamb and epis, perfumed by a whole habanero that is never broken. Traditionally made with pork or pig feet; this version uses lamb.
HaitianSoup, Stew, Main Course6 hrGluten-freeDairy-freeEgg-freeHigh Fiber
Tuna slices rested for 30 minutes in a soy marinade deepened with dashi powder and sesame oil, served over rice layered with shredded nori, with the leftover marinade poured over.
Grated tempeh binds with caramelised onion, mushrooms and oats into balls that fry golden before simmering in a rustic tomato sauce. Balsamic vinegar and parsley finish the pan.
Main course1 hr 30 minServes 3–4150 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabetic
A mixed tempura of prawns, eggplant, enoki mushrooms, carrot and shiso in a light lumpy batter, served with a dashi dipping sauce and grated daikon with ginger.
A light, lacy batter mixed over ice coats squid, shrimp and four vegetables for a mixed tempura fry. Everything is served the moment it drains, before the crisp coating softens.
Shrimp and vegetable tempura fried in a sparkling-water batter, served over rice scattered with crisp tempura flakes and a syrupy soy, sake and mirin sauce.
A two-bowl tendon with a batter of half cake flour and half potato starch, fried at 375°F and dipped in a warm sauce brewed from real bonito dashi before it goes over the rice.
Prawn and vegetable tempura in an egg-free mayonnaise batter — purple sweet potato, lotus root, green beans, shiitake and shiso — served over rice with a shirodashi sauce.
Thick rounds of Vidalia sweet onion seasoned with salt, garlic powder and oregano, dotted with butter and baked under Italian blend, cheddar and Parmesan cheeses.
Eggplants in a state of melting lusciousness, tender potatoes, and flavourful meatballs, all braised together in a bath of light, silky tomato sauce; this is Tepsi Baytinijan, the Iraqi comfort food dish.
A baked casserole of cooked rice and chicken with peas, broccoli and green onions in teriyaki sauce and soy sauce with sesame oil, with an optional homemade teriyaki sauce made from soy sauce, brown sugar, garlic, ginger and cornstarch.
Plump chicken meatballs browned then simmered in a glossy homemade teriyaki sauce of soy, sake, mirin and sugar, garnished with green onions and sesame seeds.
A quick rice bowl of jasmine rice and Tenderstem broccoli topped with chicken thigh pieces glazed in a sticky soy, mirin, sake and honey sauce, finished with toasted sesame seeds.
Chicken thigh and green onion skewers marinated in soy sauce, mirin, oyster sauce and honey, seared in a cast iron skillet, finished in the oven and brushed with a soy-honey glaze.
Roasted root vegetables massaged with salt and teriyaki dressing, topped with cornflour-crisped tofu baked on a hot tray. Sesame seeds finish the winter salad.
Main course1 hrServes 2243 kcalVegetarianDairy-freeEgg-freeLow-SodiumRenal
A pressed layer of sushi rice topped with teriyaki-coated salmon and broiled until the edges crisp, finished with avocado, green onions, furikake, crispy onions and a blended spicy cottage cheese sauce.