Every recipe a hand-built original — search the whole index, then open the page.
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.
Tender pieces of chicken are marinated in a heady blend of za'atar, olive oil and lemon, then roasted until the skin turns crisp and golden while the meat stays juicy within. Served with warm flatbread and a scatter of fresh vegetables, it is a wholesome, aromatic meal that brings the warmth of the Middle East straight to your table.
Chicken thighs brushed with a za'atar and olive oil glaze and scattered with sesame seeds, roasted over chickpeas and garlic cloves, and served with yoghurt stirred with the roasted garlic and mint leaves.
Turkish and Middle EasternMain course1 hr 30 minServes 4405 kcalGluten-freeEgg-freeDiabeticLow-SodiumRenal
Cod fillet marinated in a za'atar and olive oil paste and pan-fried until golden with a spice crust, served with a relish of Kalamata olives, preserved lemons, pickled chillies and coriander.
Turkish and Middle EasternMain course1 hrServes 4160 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumHigh FiberRenal
Ground turkey meatballs mixed with panko, parsley and za'atar, baked until golden and served over a tahini yogurt sauce made with Greek yogurt, garlic and lemon juice.
Chicken breasts slow-cooked in a sauce of BBQ sauce, zesty Italian dressing, brown sugar and Worcestershire sauce until tender, then shredded in the sauce and served on buns.
Crisp lemony pork schnitzels are served with roasted sweet potato, sprouts and walnuts, feta, pomegranate and a mustard and honey dressing. The salad can also be packed into jars for make-ahead lunches.
Main course1 hr 30 minMakes 8 schnitzel and 5 salad jars593 kcalHigh Fiber
Ground pork sauteed with garlic, soaked shiitake mushrooms and marinated firm tofu in spicy fermented bean sauce, soy sauces and sugar, simmered in mushroom water and chicken stock and served over noodles with cucumber.
Meet Zom, a deeply savoury herb stew that sits at the heart of Cameroonian home cooking. Tender pieces of meat simmer slowly in palm oil with garlic, chillies and a generous handful of fresh green herbs until the whole pot smells of celebration. It is the sort of dish that appears at family gatherings and feast days, yet it is simple enough to make on an ordinary evening. Serve it steaming hot with rice or cassava and you have a proper taste of Central Africa.
A light pasta where briny pollock roe breaks down into a creamy coating for zucchini strips and noodles. Seaweed flakes over the top echo the roe's ocean flavor.
Cold somyeon noodles tossed in a soy and perilla oil seasoning, topped with salted-shrimp zucchini and a raw egg yolk. Breaking the yolk over the warm vegetables makes a quick, silky sauce.
Hollowed zucchini boats filled with a bacon, mushroom, and pepper tomato topping under melted cheese. They eat like little pizzas with a juicy vegetable base instead of dough.
Thick zucchini slices in a crisp Parmesan breadcrumb crust, fried until golden. A honeyed garlic mayonnaise with mustard and lemon makes a creamy, tangy partner.
A thick, cabbage-laced pancake studded with zucchini ribbons, shrimp and bacon under melted cheese. Okonomiyaki sauce, mayonnaise and dancing bonito flakes complete the top.
A simple rice bowl of wilted zucchini ribbons arranged around a pan-cooked egg. Soy sauce, sesame oil, and ground sesame are drizzled over at the table so the rice stays fluffy underneath.
Arborio rice stirred slowly with warm vegetable broth and white wine until loose and creamy, finished with Parmesan, butter, grated zucchini, lemon juice and mint.
An Italian soup of spicy Italian sausage, bacon, russet potatoes and kale simmered in chicken broth and finished with whipping cream, Parmesan and the crisped bacon.
Few dishes capture the layered character of Surinamese cooking quite like Zuurvlees. Tender beef is simmered for hours in a sharp, sweet-sour braise scented with bay leaves and allspice, until the meat falls apart at the touch of a fork. It is a recipe built on patience rather than complication, and it rewards you with deep, glossy flavour. Served with rice or fried plantain, it turns an ordinary evening into something worth lingering over.
