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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 and drumsticks brined overnight in buttermilk, rolled in a flour coating heavy with paprika, sage, oregano and white pepper, then pan-fried and finished in the oven until the crust turns crunchy. Coleslaw is served in a basket alongside.
Fluffy buttermilk pancakes stacked with roasted salmon, wilted spinach and a crisp fried egg, all under miso butter with spring onions. A rich brunch plate with salty, buttery depth.
A sweet-tangy buttermilk custard with lemon zest and vanilla baked in a blind-baked pie crust until just set and golden. An old-fashioned Southern pie with a silky, bright filling.
A coconut milk curry of roasted butternut squash and chickpeas simmered with fire-roasted tomatoes, mustard seeds, garam masala and tomato paste. Crispy cumin and coriander chickpeas and sliced green onion finish each bowl.
Roasted butternut squash and cavolo nero are baked in a creamy Parmesan, mustard and herb custard until just set. Serve with a warm salad of roasted Tenderstem broccoli, fresh pears, toasted almonds and a lemon and honey dressing.
Main course1 hr 30 minServes 4–6766 kcalVegetarianGluten-freeDiabeticHigh Fiber
Golden pan-fried gnocchi in a silky butternut squash and mascarpone sauce with Parmesan, crisp chorizo and fried sage. Smoky, rich and ready in about half an hour.
Butternut squash and chickpeas simmered in red curry paste, coconut milk and vegetable broth, partly blended, with spinach, lime, cilantro and Thai basil.
Packed with hearty kale, sweet roasted butternut squash, and pomegranate and pumpkin seeds, this seasonal salad is bright, satisfying, and make-ahead-friendly.
Tagliatelle tossed through leeks caramelised in butter with anchovies, finished with garlic, soy sauce, Parmesan, lemon juice and sesame oil until the sauce emulsifies and coats every strand. Lemon zest and extra Parmesan garnish the bowls.
Main course1 hrServes 495 kcalEgg-freeDiabeticLow Fat / Low Cholesterol
Mongolian buuz, or steamed meat dumplings, are made with flavorful ground mutton. They're only sparsely seasoned, allowing the flavorful meat to dominate the dish.
Crisp Vietnamese rice flour pancakes with turmeric, coconut milk and king prawns, folded over beansprouts and eaten wrapped in lettuce with herbs and nuoc cham. Golden, lacy edges with a sweet-spicy dipping sauce.
A noodle bowl in the style of bún chả, with fried sausagemeat patties, thin rice noodles, cucumber, carrot, lettuce and coriander under a fish sauce and lime dressing.
Thai and South-East AsianMain course40 minServes 2201 kcalDairy-freeEgg-freeDiabetic
Shaved pork belly stir-fried hot and fast with cabbage, carrot, and two colors of chili. Ginger and garlic start the pan, and sesame oil and tuna extract give the quick fry its savory depth.
Cup noodles stir-fried japchae-style with shredded cabbage and carrot in a soy and oyster sauce, served over rice. The noodles drink up the sauce while the cabbage keeps the bowl fresh and crunchy.
A flourless pizza on a wilted shredded cabbage base, sauced with tomato and topped with ham, bell pepper, and cheese. An egg baked in the center makes it a complete meal from the air fryer.
Shredded cabbage bound with egg and pan-fried into a pizza base, flipped, sauced, and loaded with smoked chicken, olives, and corn. The cheese melts under a lid so no oven is needed.
Cabbage steamed right into a pot of rice under a blanket of beaten egg, with a fiery soy and chili seasoning sauce on the side. Each diner sauces their own bowl, and seaweed flakes finish it.
A one-pot shabu-shabu of shredded cabbage, enoki mushrooms, and thin beef in a soy and tuna broth, with spicy cup noodles cooked in at the end. A sweet vinegar soy dip waits on the side for the beef.
Steamed cabbage leaves rolled around sesame rice and topped with a punchy tuna ssamjang of gochujang and doenjang. The rolls are soft, savory, and eaten in two bites each.
A thick cabbage slab seared in butter until its edges caramelize, served with grilled mushrooms and burst cherry tomatoes. A mustard and balsamic steak sauce and shaved Grana Padano make it feel like a proper main course.
Cacio e Pepe is a mouthwatering pasta dish that uses four ingredients, comes together in twenty minutes, and feeds your entire household. Before you know it, you'll be yelling "Dinner's ready!"
This Caesar Slaw with Crispy Chicken is a hearty cabbage salad with creamy Caesar dressing, Parmesan, crunchy croutons, and golden homemade chicken tenders.