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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 crisp puff-crust sheet-pan pizza topped with Parmesan, mozzarella and bacon, baked with salted tomato slices, then piled with romaine dressed in garlic-basil oil and a lemon mayonnaise drizzle.
A BLT of crisp bacon, garden tomatoes, basil and olive oil-dressed arugula on dinner-roll faux-caccia, spread generously with a lemon and garlic brie mayonnaise.
Biscuit dough wrapped around a sweetened cream cheese centre and blueberry pie filling, baked until golden and dusted with powdered sugar — a whole miniature pie in each bite.
A meltingly tender Vietnamese beef stew marinated overnight with lemongrass, five-spice and curry powder, simmered in coconut water with carrot and potato.
Thai and South-East AsianMain course14 hrServes 2413 kcalDairy-freeEgg-freeDiabeticLow-SodiumRenal
Boerenkool (Kale Stamppot with Smoked Sausage) is a Dutch dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
Brisket marinates overnight in red wine with orange zest, cinnamon and cloves, then braises slowly with lardons and olives. Red camargue rice soaks up the reduced Provençal sauce.
Oxtail pressure-cooked with green onion, garlic and peppercorns until it surrenders, served in its own broth under a fiery seasoned garlic chive salad.
Bok choy, two kinds of mushroom, and shrimp are stir-fried in an oyster-soy sauce and served over rice. The starch water gives the sauce the glossy body of a good rice-bowl topping.
Filipino pork meatballs with grated carrot, onion and panko, shaped small and deep-fried until crisp outside and tender inside, served with sweet chili sauce for dipping.
A classic Bolivian dish, particularly popular in La Paz. It is a spicy chicken stew where chicken pieces are simmered in a sauce made from Ají Amarillo (or Ají Panca) with onion, garlic, peas, and potatoes. Unlike Peruvian Ají de Gallina, this sauce is not creamy and does not contain nuts or bread.
Crunchy Bombay-mix-crumbed fish fingers in white bread with curried tartare sauce and mango chutney, alongside a tomato, bacon and crouton Caesar salad.
Give baked potatoes a serious upgrade with very little effort by adding a few spices to a tin of baked beans. The toppings are what really elevates this recipe though, with grated cheese, crispy onions and sweet, tangy tamarind chutney working magic.
Chicken thighs and drumsticks baked in a roasting tin with prosciutto, baby onions, tomatoes and peppers under a mustard wine with port and brandy, served with Parmesan polenta.
This easy Ukrainian Borscht recipe is made with canned beets, plenty of veggies, fresh herbs, and vinegar to create a tangy, earthy, and delicious soup!
A whole pork shoulder dry-cured in sugar and salt, slow-roasted until it pulls apart, then finished with a caramelised brown sugar crust. Lettuce leaves, rice, kimchi and two sauces turn it into wrap-style eating.
Asian, Korean, Modern AsianMains24 hr 10 minServes 10827 kcalEgg-freeRenal
Two hot-milk sponge layers sandwiching a vanilla pastry cream lightened with whipped cream, the whole cake draped in a dark bittersweet chocolate ganache.
Haitian meatballs seasoned with epis and garlic, kept moist with soaked bread, floured and fried golden, then simmered in a quick tomato sauce. Serve over white rice.
HaitianDinner, Main Course36 minServes 8352 kcalDairy-freeDiabetic
A flaky homemade crust is par-baked, then filled with cane syrup, bourbon and toasted pecans. The filling sets with a glossy, just-firm centre as the pie cools.
Makes one 9-inch pie789 kcalVegetarianLow-SodiumRenal
Salmon cubes marinated in buttermilk and hot sauce, dredged in a seasoned flour coating, fried crisp, and tossed hot in a bourbon, honey and orange glaze.
Main courseMakes 3 to 4 servings681 kcalEgg-freeLow Fat / Low CholesterolHigh Fiber
Boneless pork chops seasoned with garlic powder and Italian seasoning, seared golden, and finished in a one-pan cream sauce of Boursin and Parmesan with shallot, parsley and thyme.