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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.
Sliced seared steak over romaine with charred corn, tomatoes, red onion and blue cheese, dressed with a blended avocado, sour cream, cilantro and lime crema.
Sliced skirt steak over romaine with tomatoes, avocado, red onion, corn, lime and feta, dressed with a honey balsamic garlic dressing. The steak and corn are cooked before the salad is assembled.
Blanched bok choy is fanned on a plate and dressed with a sweet-sour sauce of dark soy, chili oil, and oyster sauce with chopped chilies. It is as much a presentation dish as a side.
Tender steamed parcels with a sweet-savory chicken filling built on shallot, preserved radish and peanut. A brush of garlic oil and fresh cilantro finish them just before serving.
A Korean savory egg custard beaten silky with anchovy broth and salted shrimp, then steamed in an earthenware pot until it puffs into soft curds. Scallion, sesame oil and sesame seeds finish the steaming bowl.
Large mussels steamed open in a fragrant liquor of lemongrass, lime leaf, onion and fresh chili. Thai basil, fish sauce and lime juice finish the broth, which is hot, sour and deeply herbal.
Six pleated gyoza wrappers enclose a filling of chopped prawns with spring onion, coriander, ginger, garlic, sesame oil, oyster sauce, rice vinegar and soy, steamed in a bamboo steamer and served with a mirin dipping sauce.
Chicken wings marinate briefly in a sesame, lemon, Shaoxing wine, soy, hoisin, oyster and ketchup mixture with five spice, then bake with bastings of the reserved marinade until sticky and dark golden.
Carrot pieces roast with smoked paprika and cumin, then mix with toasted walnuts, herbs and a warm date dressing of baharat, chopped lemon and date syrup, topped with herby pickled onions.
Middle EasternSide0 minServes 4 as a side267 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeLow-SodiumRenal
Your meal prep just got an upgrade. Line up sticky halloumi lunches for the week and enjoy that smug feeling. Each serving provides 889 kcal, 39.8g protein, 82.8g carbohydrate (of which 27.8g sugars), 41.9g fat (of which 21g saturates), 10g fibre and 5.19g salt.
Main course1 hr 30 minServes 4889 kcalVegetarianEgg-freeHigh Fiber
Crisp baked chicken wings coated with baking powder for shattering skin, tossed in a thick, sticky honey garlic glaze and finished with sesame seeds and green onions.
Chicken wings marinated in soy, oyster, and fish sauces, pan-fried until golden, then glazed with shallots, garlic, Thai chilies, lime juice, and cilantro.
South East AsianAppetizer30 minServes 4436 kcalDairy-freeEgg-freeDiabetic
Chinese leafy greens such as water spinach or pea shoots flash-cooked in a hot wok with garlic, ginger and dried chile. Fish sauce, soy sauce and a final drop of sesame oil season them in under two minutes.
The 'three treasures of the earth' — eggplant, potato and bell pepper — fried until tender and tossed in a wok with garlic, scallion and a soy and Shaoxing wine sauce.
Whole garlic cloves and peeled ginkgo nuts tumbled in butter over low heat until the garlic goldens and the nuts turn vivid green, with just a little salt.
Dried squid strips are softened with mayonnaise, then tossed quickly in a heated gochujang seasoning sauce so they stay tender. The finished side is glossy, chewy and spicy-sweet.
Crisp slices of lotus root shallow-fried until caramelised at the edges, then stir-fried Sichuan-style with fermented black beans, doubanjiang, dried chilies, garlic and green pepper.
Scallops stir-fry with sweet corn kernels and baby asparagus in butter, splashed with white wine and seasoned with soy and oligosaccharide syrup. It is a quick, glossy appetizer with sweet pops of corn.
Elbow macaroni cooked directly in a milky cheese sauce in a single pot, so the sauce turns silky and clings to every tube. Mozzarella plus a sharper shredded cheese give it both stretch and bite.
Peppery stonecrop leaves and quartered strawberries with sunflower seeds under an olive oil, honey, and balsamic dressing. The salad is dressed at the last moment so the leaves stay bright.
Creamed butter and mashed bananas carry flour-dusted strawberries through this two-loaf quick bread. A two-stage bake keeps the loaves moist with browned edges.
Pink strawberry cookies made from cake and pudding mixes, with pieces of cookies and cream candy bars pressed into the dough and white chocolate chips added as they come out of the oven.
A chilled fluff salad of strawberry gelatin and cream cheese folded with crushed pineapple, chopped fresh strawberries, mini marshmallows, and whipped topping. It thickens in the refrigerator and is garnished with fresh strawberry slices.
This delightful Strawberry Mango Smoothie recipe is a burst of tropical flavors that will transport you to paradise. With just a handful of ingredients and a blender, you'll be sipping on this refreshing treat in no time.