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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.
Chalupas—a tortilla or masa fried in oil—can have a variety of fillings, but this recipe fills them with ground beef, beans, onions, cotija, and salsa verde.
Spaghetti is stir-fried in garlic and peperoncino oil with shrimp and chamnamul greens, then finished with Grana Padano. The herbaceous greens stand in beautifully for basil or spinach.
Chicken pieces brown in olive oil, braise in the oven with onion, green grape clusters and thyme, and finish with a Champagne pan sauce sharpened with Dijon mustard and cream.
Main course3–4 servings67 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Spiced chickpeas with onion, tomato and lemon baked inside small hollowed pumpkins until the shells are tender. Rice, cilantro and toasted pumpkin seeds accompany the pots.
A creamy chickpea masala with mushrooms, sweet potato and pumpkin purée, sweetened with honey and cranberries. Labneh and a toasted pepita and sesame crunch finish the bowls.
Chickpeas and frozen spinach simmer with tomato, curry powder and cumin, then coconut milk enriches the saag before it is spooned over long grain rice.
Shanghainese stir-fried rice cakes: soaked rice cakes brown in a wok, steam in mushroom soaking water, then join marinated pork or chicken, shiitakes and baby bok choy under a dark soy and oyster sauce glaze.
Main courseServes 2941 kcalDairy-freeEgg-freeHigh FiberRenal
Chapagetti noodles are stir-fried gan-jjajang style with pork loin, cabbage and onion in soy and oyster sauce, using reserved noodle water to loosen the sauce. Cucumber and boiled egg top the glossy noodles if using them.
Thin, wide ground beef patties mixed with onion, tomato, fresh herbs and warm spices including garam masala and cardamom, shallow-fried in ghee until crisp at the edges.
Malaysian wok noodles: wide rice noodles toss over fierce heat with prawns, Chinese sausage, fish cake, bean sprouts and garlic chives, scrambled egg and a dark, sweet soy sauce mixture.
Chicken thighs marinated in hoisin, oyster sauce, five spice and fermented bean curd, roasted on a rack and basted with a honey and maltose glaze until sweet, sticky and caramelised at the edges.
Pork shoulder marinated in hoisin, soy, honey and five-spice, then roasted or barbecued until charred and caramelised at the edges and sliced into its pan sauce.
Sticky char siu pork tenderloin is served in warm corn tortillas with a fresh, spicy green sambal and quick-pickled red onion. You’ll need a food processor or blender for this recipe.
Main course13 hrMakes 12 tacos249 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Herb-marinated beef fillet is griddled with crosshatch marks and served over creamed cabbage with mushroom-topped pastry discs, a Port and truffle sauce, chicken liver parfait and truffle-free creamy mash on the side.
Main course3 hrServes 4215 kcalDiabeticLow-SodiumRenal
Tarragon-marinated chicken fillets char on a griddle, then finish in a mustard, stock and cream pan sauce. Caramelised beetroot with balsamic, crisp pancetta and croutons complete the single-serving plate.
Main course40 minServes 1791 kcalGluten-freeEgg-free
Cabbage wedges and sweet Italian sausages roast together on a sheet pan until the cabbage chars and the sausages cook through, served over horseradish cream with a raw apple and shallot salad.
Main course1 hr4 servings86 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Griddled homemade flatbreads topped with a sweet, spiced lamb stew with pine nuts and raisins, finished with feta, artichokes, cherry tomatoes and rocket.
Turkish and Middle EasternMain course4 hrServes 41250 kcalEgg-freeHigh Fiber
Purple sprouting broccoli is charred under a weight and served over romesco-style whipped tofu made from grilled red peppers and toasted almonds, with dill and thyme roast potatoes.
Main course1 hrServes 2200 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumRenal
Green beans are charred in a hot pan, steamed until tender and tossed in a ground sesame dressing with soy and sugar, served over microwave rice with crispy fried eggs.
Mexican Charro Beans, also known as Frijoles Charros, are loaded to the brim with flavor! Pinto beans are cooked in a chicken broth seasoned with warm and inviting spices. Throw in some bacon, tomato, onions, ham, and jalapenos for the perfect blend of bold flavors.
Ramen noodles and sliced chashu pork are divided among bowls with beansprouts, bamboo shoots, mushrooms and choi sum, then hot toridashi stock with ginger, garlic and shiitakes is ladled over and each bowl is finished with egg halves and spring onions.
Flatbreads are spread with passata and topped with squeezed spinach, garlic and torn mozzarella, then baked at the oven's highest heat with an egg cracked into the centre of each.
A shortcut ramen broth of chicken stock, soy sauce, Worcestershire sauce, ginger and five spice carries ramen noodles, sesame-fried sliced pork or chicken, spinach, sweetcorn and halved boiled eggs under nori and spring onions.
A fried-rice route to paella: marinated shrimp and chorizo cook separately, then cooled short-grain rice crisps in the skillet with saffron water, tomato paste and paprika before peas, roasted peppers and the seafood and sausage return to steam through.
Main course50 min6 servings643 kcalGluten-freeDairy-freeEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
A spatchcocked chicken rubbed with onion, garlic, herbs de provence, paprika and cayenne, with tarragon butter under its skin, roasts over a tin of corn, peppers, jalapeños, potato wedges and red onions so its juices fall onto the vegetables.
Main course2 hr 30 minServes 4375 kcalGluten-freeEgg-free
A rich savoury bread and butter pudding of caramelised leeks and three cheeses under a stout rarebit crust, served with leek and spinach velouté, sprouts and chipotle oil.
Spicy marinated chicken thigh is stir-fried with vegetables and rice cakes on a griddle, then fried with rice in the same sauce and finished with melted mozzarella in the center. Everything gets dragged through the cheese before eating.
Chopped dumplings are mixed with rice, vegetables, and egg, then pan-fried into round patties topped with melted cheese. It is a clever way to turn leftover dumplings and rice into a new meal.
A Gruyère and chive soufflé built on a mustard-spiced béchamel, lightened with stiffly beaten egg whites and baked in a Parmesan-coated dish until puffed and just set.