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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.
Tahini and almond flour chocolate chip cookies chilled before baking, sandwiched around dairy-free vanilla ice cream and rolled in mini chocolate chips.
Chicken wings and drumettes pan-fried, simmered in a soy, sesame oil and cooking wine sauce, and finished over high heat with Thai basil and red chilies.
Beef shank blanched, then braised for hours in a soy broth with tomato, doubanjiang, star anise, Sichuan peppercorns and dried chilies, served over white noodles.
Beef shank blanched, then braised in soy sauce, dark soy sauce and cooking wine with toasted star anise, chilies, Sichuan peppercorns, cinnamon and bay.
Hard-boiled eggs, tofu and kelp simmered in a soy and scallion-sauce braising liquid with star anise, bay, dried shiitake and Sichuan peppercorn, then rested overnight and served cold.
Pork belly sautéed and pressure-cooked twice in soy sauce, dark soy sauce, cooking wine, five-spice and sugar, with fried shallots stirred in between, served over hot rice.
Chicken tenders marinated with garlic, five-spice, white pepper, oyster sauce and soy, dredged in a seasoned flour and cornstarch coating, deep-fried and served with sriracha mayo.
Pork chops marinated with garlic, soy, oyster sauce, baking soda, sugar, white pepper and five-spice, bound with egg and cornstarch, coated in sweet potato flour and fried.
Chicken wings marinated in soy, garlic and paprika, fried crisp by either a deep-fry or air-fry method, and coated in a blended cilantro, jalapeño, mint, mayo and yogurt sauce.
Bite-size chicken thigh marinated in soy sauce, ginger, garlic and shaoxing wine, coated in sweet potato flour and fried with fresh basil, then seasoned with five spice.
Whole corn coated in a Japanese mayo and vegetarian oyster sauce mixture seasoned with garlic powder, five-spice, chili flakes and black pepper, air-fried until hot and browned at the edges.
Short ribs seared, pressure-cooked in soy, dark soy, oyster sauce, honey and five-spice with garlic and green onion, then simmered until the sauce becomes a thick glaze.
An oversized butterflied chicken breast marinated in soy, cooking wine and five-spice, coated in tapioca starch and fried crisp, then dusted with a spiced seasoning powder.
Crisp, golden balls of dashi batter filled with boiled octopus, green onions and pickled red ginger, served with takoyaki sauce, mayonnaise, bonito flakes and aonori.
A winter salad of sprout greens, tangerine slices and cherry tomatoes around a whole burrata, with a fresh tangerine and honey dressing. Grana Padano shavings add a salty finish.
Thin cucumber slices salted to draw out water, then tossed with garlic, chilies, ginger and Sichuan peppercorns under hot oil with soy sauce, rice vinegar and sugar.
Meet Tapado, a soulful fish and coconut stew from Guatemala's Caribbean coast. Rich coconut milk mingles with tender yuca, sweet plantain and fresh fish to create a bowl that tastes of the tropics in every spoonful. Naturally gluten-free and lactose-free, it is nourishing enough for an everyday supper yet special enough for a celebration. If you are craving something warming with a genuine hint of the Caribbean, this is the dish to bring to your table.
Tapado Costeño Hondureño is so representative of the Honduran cuisine. This rich soup uses a variety of seafood, more preferably, conch, but any white fish will do.
Hand-rubbed dried pasta crumbs toasted in butter until nutty, then simmered into a thick paprika-scented soup and finished with crumbled white cheese melting through it.
The beef of the fritay platter: cubes washed with citrus, marinated in epis, cooked tender, then fried crisp and tossed with peppers, onion and a splash of their own juices. Serve with pikliz and fried plantains.
HaitianAppetizer, Main Dish, Side Dish45 minServes 4682 kcalGluten-freeDairy-freeEgg-freeDiabetic