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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 curry of sweet potato, red onion and garbanzo beans simmered in diced tomatoes, coconut milk and vegetable broth with cumin and turmeric, finished with kale.
Mashed baked sweet potatoes whipped with eggs, brown sugar, butter and cinnamon, layered with mini marshmallows under a pecan streusel and baked until golden.
Thick sweet potato steaks roasted with smoked paprika and cumin, served over tahini yogurt with a sizzling garlic, chilli and sesame topping and toasted pine nuts.
Middle EasternMain, Side Dish1 hr 10 minServes 2446 kcalEgg-freeDiabeticLow-SodiumHigh FiberRenal
Thin sweet potato slices baked into a buttery tian with rosemary and sumac, served with harissa-marinated grilled mackerel and a herby chermoula dressing.
Main course1 hr 30 minServes 2567 kcalGluten-freeEgg-freeLow-SodiumHigh FiberRenal
A spiral ham brushed with honey butter and baked, then finished with a spiced brown sugar glaze, pineapple slices and cherries broiled to a caramelized finish.
Large shrimp marinated in soy sauce, honey, garlic and ginger, seared until the glaze caramelizes, with a chilled mayonnaise, garlic and lemon dipping sauce.
Thin-sliced chicken thighs marinated in teriyaki and sweet chili sauce with garlic and ginger, threaded on skewers, baked and basted with a honey teriyaki glaze.
Sweetcorn kernels and firm tofu in a fiery mapo-style sauce of black beans, chilli bean paste and Sichuan pepper. Jasmine rice, spring onion, sesame seeds and coriander go over and alongside.
Big portobello mushrooms roasted in garlic butter, capped with melted Swiss cheese and stacked in toasted buns with caramelised onions, lettuce, tomato and a pink sriracha mayonnaise.
This is a simple but exotic dish of chicken with a spiced crispy skin baked with a rich tomato broth. It is served with Giant Couscous (also known as Moghrabieh, Israeli or Pearl Couscous) which can be substituted with ordinary couscous, pasta (risoni/orzo), rice, polenta or even mashed potato.
A rested T-bone steak basted with butter, garlic, thyme and Madeira, served beside a Caesar-dressed summer salad of leaves, beans, peas, radishes and croûtons.
Meet Tabaka, the flattened, crisp-skinned chicken that has earned a place of honour at Uzbek tables. Pressed under a weight in a heavy pan, the bird cooks to a deep golden crust while the meat beneath stays remarkably tender. A simple rub of garlic, paprika and cumin does all the heavy lifting, filling the kitchen with warm, savoury aromas. It looks impressive, tastes wonderful, and it is far easier to make than it appears.
Cubes of salmon briefly cured in Tabasco, sesame oil and gochujang, served over rice with avocado, wilted spinach, softened red onion and crispy seaweed under a soy-sesame drizzle.
A layered Persian rice dish of saffron yogurt rice and turmeric chicken with barberries, baked until the base turns crisp and golden, then inverted and garnished with candied barberries.
Large flour tortillas folded in pleats around nacho cheese, seasoned beef, a crisp tostada, sour cream, lettuce and tomato, then toasted seam-side down.
Crisped flour tortillas layered with warmed refried beans and taco-seasoned beef, topped with enchilada sauce and Mexican cheese, baked until melted and cut into slices.
Seasoned ground beef is layered in one baking dish with refried beans, sour cream, and cheddar cheese, then topped with olives, crushed tortilla chips, tomato, and green onion.
Bite-sized chicken thighs seasoned with taco spices, browned and simmered with toasted long-grain rice, tomato sauce and bouillon, finished with queso.
A ring of crescent roll dough wrapped around taco-seasoned ground beef with onion, corn, cheddar and Monterey Jack, baked until golden and topped with sour cream and tomatoes.