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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.
A lemongrass, lime leaf, galangal, shallot and Thai chili broth with shrimp, enoki and oyster mushrooms, finished with fish sauce, shrimp oil and lime juice.
A hot and sour Thai prawn soup built on a broth from the prawn heads and shells with lemongrass, galangal and lime leaves, finished with fish sauce, lime juice and evaporated milk.
Tomatillos, onion, jalapeño and garlic broiled until charred, then puréed with cilantro, lime and a touch of sugar. A bright green salsa with real depth from the roasting, made for spooning over everything.
Sliced tomatoes layered with tinned artichokes, capers, red onion and oregano, dressed simply with olive oil, lemon and flaky salt. Five minutes of resting turns the tomato juices into the dressing.
Halved doughballs buttered and spread with goats' cheese mixed with red pesto and thyme, topped with a cherry tomato slice and Parmesan, then baked until crisp. Small, warm, meat-free canapés that assemble ahead and bake in 10 minutes.
An Italian-style pasta e ceci: chickpeas and small pasta shapes simmered in a tomato and stock broth with garlic, finished with good olive oil. Cheap, quick and filling from store-cupboard tins.
Thick slices of ripe slicer tomatoes dressed at the table with hot sherry-vinegar brown butter and a finish of Maldon salt, with baguette for the juices.
SideServes 4 to 633 kcalVegetarianGluten-freeEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Crispy cod in a light and delicious coconut soup with melting soft yam. Can give you a bit of heat when you put enough chilli and the lemongrass makes it refreshing.
TonganSoups And StewsServes 2617 kcalEgg-freeHigh Fiber
A hearty Japanese pork and root vegetable miso soup with burdock, taro, daikon, carrot, konnyaku, aburaage and tofu, finished with ginger and miso off the boil.
A chilled cheese tortellini salad with roasted red peppers, salami, red onion and baby arugula in a balsamic and olive oil dressing with crushed red pepper.
Green plantains fried, smashed flat, dipped in salted water, and fried a second time until golden and crisp outside and tender inside. A staple Cuban side and snack, served warm with salt.
Tostones are green plantains that are fried, smashed flat, and fried again until crisp and golden. An optional soak in lime water with adobo between the two fries adds extra crunch.
Puerto RicanSide Dish30 min3–4 servings710 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
A smooth French garlic soup from the south west, thickened with flour and enriched off the heat with egg yolks and sherry vinegar. Crisp garlic, thyme and golden bread cubes garnish each warmed bowl.
Traditional Beef Soup is a Honduran soups built around beef. It takes 1 h 10 min in total and makes 6 Servings. It pairs well with mashed potatoes and roasted carrots.
The Paraguayan soup is an emblem of Paraguayan cuisine. This savory and fluffy cake is made with ingredients such as cornmeal, pork fat, onion, milk, and Paraguayan cheese.
An American pasta salad of tri-color fusilli tossed with cherry tomatoes, cucumber, red onion, olives, banana peppers, three cubed cheeses, pepperoni and imitation crab in an olive oil and red wine vinegar dressing.
This is a delicious soup! It’s a traditional creamed curry soup from Senegal that features a mix of fresh African ingredients and spices. It is most often served chilled, but many reviewers stated the soup was even better when served warm. This version of the soup recipe has been served for many years at New York's well-known '21' restaurant.