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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.
Paccheri tossed in spiced chilli butter with cumin and paprika lamb mince simmered in stock. Cool garlic yoghurt, tomato and fresh herbs balance the warmth.
Turkish and Middle EasternMain course1 hrServes 4–61034 kcalEgg-freeHigh FiberRenal
Chicken thigh pieces dusted in turmeric-spiced flour and pan-fried until golden, glazed with honey and black pepper, and tossed with sliced asparagus, rice vinegar and lime.
Flaky Yemeni flatbreads made from a turmeric and black pepper dough stretched thin, rolled with butter and coiled, served with garlicky tahini, chopped tomato salad and soft-boiled eggs.
Chicken thighs coated in paprika flour and browned, then simmered in a white wine, stock and cream sauce with red pepper, sun-blushed tomatoes, spinach and Parmesan.
Main course1 hr 30 minServes 6242 kcalEgg-freeDiabeticLow-SodiumRenal
Tuscan Olive Mill Soup is a Italian main courses built around cups. It takes 120 min in total and serves 4. It pairs well with garlic bread and caprese salad.
Blackened salmon fillets seasoned with paprika, thyme, oregano and cayenne, served over mafaldine pasta tossed in a creamy sun-dried tomato and spinach sauce with Parmesan.
Whole potatoes baked until tender, their flesh mashed with hot butter, cream, cheddar, bacon and green onions, then restuffed into the skins and baked again under more cheddar.
American, WesternMain, Potato, Side Dish1 hr 30 minServes 8209 kcalGluten-freeEgg-freeDiabetic
All the flavours of a loaded twice-baked potato mashed into a crowd-size casserole with bacon, cheddar, sour cream and scallions. Optional fried potato skins add a crisp topper.
Malakwang And Sweet Potatoes:This is an absolutely delicious Acholi, Luo, Ugandan dish. Sour and sweet usually go well together that's why malakwang and sweet potatoes are a perfect match! & taste so good. You too can learn to cook Malakwang to enjoy with your family and friends. As for Sweet potatoes, they are another Ugandan delicacy. They ca
Freshly caught fish is coated in seasoned maize flour and fried until shatteringly crunchy, while the flesh underneath stays moist and delicate. Warm paprika, garlic and black pepper give every bite a gentle, sun-baked warmth. It is a simple dish, but a deeply satisfying one, and a wonderful introduction to the flavours of East Africa.
Meet Ugandan Meat Stew, the slow-simmered one-pot dish that sits at the heart of countless Ugandan family tables. Tender chunks of beef or goat cook down with carrots, potatoes and peppers in a rich, tomato-scented broth until everything turns meltingly soft. Warmed through with cumin, garlic and plenty of fresh herbs, it is generous, unfussy food made for sharing, and one of the friendliest introductions to the flavours of East Africa you could ask for.
An anchovy kalguksu ramen is transformed into ulmyeon, a thickened seafood noodle soup with vegetables and egg ribbons. Starch water gives the broth its characteristic silky body.
Flour tortillas filled with chopped chicken, black beans, cheddar, jalapeño, red onion and cilantro in barbecue sauce, folded and toasted in a dry skillet until crisp.
Main courseThis recipe makes 5 servings of 2 chicken quesadillas per person542 kcalEgg-freeDiabetic
Build-your-own burritos with tandoori-spiced paneer, refried black beans, coriander and lime rice, smashed avocado, sweetcorn, lettuce, salsa and soured cream.
Main course1 hrServes 4–5344 kcalVegetarianEgg-freeHigh Fiber
A semolina-flecked pizza dough rested in short knead-and-rest cycles, topped with a raw plum tomato and garlic sauce, torn buffalo mozzarella and basil, and baked fiercely hot.
A quiche Lorraine with Parmesan and thyme worked into the pastry itself, and pancetta, crème fraîche and Gruyère in the filling. The cheese in the crust is doing real work here.
Crisp roast potatoes cooked in hot duck fat, pan-roasted chicken thighs in a white wine, stock and caper sauce, and Tenderstem broccoli and green beans tossed with slow-roasted garlic and Parmesan.
Main course2 hr 30 minServes 4527 kcalEgg-freeDiabetic
A bone-in lamb shoulder rubbed with rosemary, oregano, garlic and olive oil, roasted hot, then sealed and slow-roasted for 12 hours at a low temperature and served with a jus made from its own juices.
Pre-grilled eel fillets broiled until blistered and lacquered with a reduced mirin, sake and soy glaze, served over hot rice with extra sauce and sansho pepper.
Whole carp stuffed with onion and dill, rubbed with cumin, and baked until tender, a hearty Uzbek preparation for the freshwater fish found in the country's rivers and lakes.
Flank steak simmered until tender, shredded, marinated in lime and garlic, then pan-fried until crisp and finished with sautéed onions. Serve with white rice, black beans, and lime wedges.
Veal or Chicken with Walnuts (Pule Me Arra) is tasty Albanian chicken dish that is easy to made and uses a crushed walnuts and flavored with minced garlic.
Roasted vegan sausages, apples and leeks with roasted garlic, mustard and vegan cheese under scrunched crisp filo. Steamed greens are served alongside the autumnal one-pan dish.
Main course1 hr 30 minServes 3-4303 kcalEgg-freeDiabeticRenal
Fluffy steamed bao buns filled with tamari, ginger and chilli roasted cauliflower. Sriracha mayonnaise, carrot, spring onion and sesame seeds add heat and crunch.
A vegan carbonara of roasted garlic blended with silken tofu, cashews, nutritional yeast and miso into a creamy sauce, tossed with pasta and crisped vegan bacon.
Soy curls rehydrated, squeezed dry and marinated in a blended orange, lime, cilantro, jalapeño and soy sauce mixture, then stir-fried in a hot skillet until browned and charred in spots.