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.
Packed with flavour and perfect for vegetarians, this festive favourite is just as delicious served on the side as it is stuffed into your Christmas turkey. This recipe makes quite a modest amount, so feel free to double or treble it if you really like stuffing.
A small-batch shaken vinaigrette of vinegar or lemon juice, olive oil and Dijon mustard, with garlic, lemon zest, honey and herbs as optional flavourings.
Three make-ahead jar dressings: a sumac and pomegranate molasses fattoush dressing, a sesame ginger dressing with soy and honey, and a Romano and mustard Italian dressing.
The Haitian version of Russian salad: beets, carrots and potatoes boiled and chopped, then chilled in a sharp dressing. The traditional dressing is mayonnaise with chopped boiled egg; this one uses olive oil and cider vinegar.
Three chilled deli salads made side by side: a cottage cheese egg salad, a rotisserie chicken salad with pepperoncinis and parmesan, and a spicy tuna salad with kimchi and sriracha.
AmericanSnack50 min16 ounces of each salad165 kcalDiabetic
Salatali hummus (hummus with chopped salad) is a Turkish and Middle Eastern side dishes centred on overnight. It combines dried chickpeas, bicarbonate of soda, fl oz ice-cold water for a straightforward, balanced result.
Cubed sashimi-grade salmon seasoned with brown sugar and hot sauce, served over lightly mashed avocado with a lemon and champagne vinegar dressing, sour cream and dill.
Seared salmon over lettuce with cherry tomatoes, cucumber, avocado, radish and edamame, dressed with a soy, ginger and sesame dressing and topped with crispy fried shallots.
Asian influenceLight Meal, Lunch, Mains25 minServes 4411 kcalDairy-freeEgg-freeDiabeticHigh Fiber
A warm layered bake of sushi rice and a creamy salmon mixture with cream cheese, Kewpie mayo, sriracha and furikake, broiled and scooped up with nori or tortilla chips.
Broiled tomatillos are blended with white onion, jalapeño, garlic and cilantro into a bright green salsa with gentle heat. The chunky-smooth sauce is ready for chips or spooning over Mexican dishes.
Russet fries soaked, blanched, coated in cornstarch and double-fried, then seasoned with a salt, white pepper, Sichuan peppercorn and mushroom powder mix and fresh cilantro and green onion.
Pork spare ribs marinated with egg and cornstarch, coated in tapioca starch and double-fried, then tossed hot with garlic, red chili, green onion and salt and pepper seasoning.
Scored squid tubes and tentacles marinated in shaoxing wine, dredged in cornstarch and cornmeal, fried until golden, and tossed with garlic, green onion and jalapeno.
Cubes of tofu soaked in salted water, coated in tapioca starch and double-fried, then tossed with sauteed garlic, red chili and green onion and the salt and pepper seasoning mix.
Saltine crackers covered with a butter and brown sugar toffee layer, baked, then topped with melted semi-sweet chocolate and chopped pecans and frozen until set before breaking into pieces.
A tangy South Indian lentil stew of toor dal and mixed vegetables with tamarind, finished with a ghee tempering of mustard seeds, curry leaves, and chiles.
Twelve hand-formed samosas of ajwain pastry filled with spiced mashed potato and peas, fried twice until deep golden and served with tamarind dipping sauce.
A golden puff pastry spiral filled with spiced mashed potato, mixed vegetables, ginger and garam masala, glazed with mango chutney for a sweet finish — all the flavor of samosas without deep-frying.
This recipe is perfect for a weekend cooking project. There’s a lot of steps, but each one is pretty easy! Save time by using ready-made dips, or just picking one to make.
A Caribbean stew of mixed meats simmered with yuca, plantains, corn, calabaza, malanga and yam in a sofrito and sazón broth, finished with cilantro and culantro.
