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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 chicken breast is seared, shredded and returned to a creamy milk and broth soup with corn, white beans and jalapeños. A flour roux and a whisk of sour cream give the enchilada soup its body.
Chicken thighs and breasts simmer with cannellini beans, green chiles and cumin in this white chili, built canonically because the source method was not available. Lime juice and cilantro finish the pot.
Slice-and-bake shortbread-style cookies made with matcha green tea powder and white chocolate chips. The dough is rolled into logs, chilled, and sliced before baking.
A whole cauliflower is blanched, roasted until golden, and flooded with a cheddar, cream and mustard sauce. Garlicky panko crumbs with parsley are sprinkled over the sauced cauliflower at the table.
BritishSide dishes2 hr 30 minServes 4 as a side dish108 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A whole celeriac buttered, salted and roasted in foil until tender, served in quarters with quick-pickled beetroot, pea shoots and celery leaves, sourdough croutons, toasted hazelnuts and a brown butter sauce.
A whole chicken marinated overnight in soy sauces, cooking wine, five-spice, garlic, ginger and honey, then pressure cooked breast-side up in its marinade.
Honey sweetens this soft whole wheat loaf, made from a yeast dough kneaded until smooth and risen twice. The bread bakes to an internal temperature of 190°F and cools fully before slicing.
Morning-glory style breakfast muffins with shredded carrot and Granny Smith apple, coconut, raisins and toasted walnuts in a wholemeal batter spiced with cinnamon and ginger.
Mixed mushrooms fried golden with tarragon, garlic and butter have eggs cracked into wells among them and cooked under a lid until the whites set. A pounded lovage, garlic and olive oil dressing and dollops of mascarpone finish the pan, with toast alongside.
A one-pot soup of chestnut and oyster mushrooms with shallots, celery, carrot, thyme and rosemary in vegetable stock, bulked out with brown and wild rice and finished with crème fraîche, lemon and cheese.
A salad of cooked wild rice tossed with rocket, dried cranberries, toasted pecans, green onions, feta and pomegranate seeds in a white wine vinegar and olive oil dressing.
A cold-weather bread salad of toasted pumpernickel croutons, orange pieces, fennel, shallots and mixed chicories in a balsamic, Dijon and orange juice dressing, finished with shaved Parmesan.
A winter quinoa salad with baby spinach, mandarin oranges and pomegranate seeds under a creamy lemon and Greek yogurt dressing, finished with pistachios and feta.
A winter soup of onion, carrot, celery, sweet potato and Yukon Gold potatoes simmered in broth with tomato paste and bay, partly blended for body and finished with peas, dill, olive oil and lemon.
Wontons and bok choy in a clear chicken broth flavored with ginger, garlic, scallion, shaoxing wine and sesame oil, garnished with scallions and chili oil.
Beef mince seasoned with cumin, coriander, paprika and harissa, layered between trimmed tortilla wrap squares, skewered, cut into kebabs and pan-fried on all sides, served on tzatziki with harissa mayo.
Marinated beef, scrambled egg, onion, green onion and frozen vegetables stir-fried with cold cooked rice and finished with soy sauce, black pepper and XO sauce.
Frozen udon loosened with hot water and stir-fried with pork belly, onion, cabbage, carrot and shiitake mushrooms in a soy, oyster, Worcestershire and sugar sauce.
Chicken thigh pieces marinated with salt, black and white pepper, soy sauce, Japanese mayo and cornstarch, pan-fried crisp and finished with lemon and green onion.
Yamitsuki kyabetsu is a simple Japanese cabbage dish dressed with sesame oil, rice vinegar, garlic and sesame seeds. It's very simple to make and is easy to prepare ahead. Serve with fried or grilled dishes such as chicken karaage, teriyaki salmon and Japanese curries. Each serving provides 101 kcal, 3g protein, 7.7g carbohydrate (of which 7.1g sugars), 5.7g fat (of which 0.9g saturates), 3.5g fibre and 2.39g salt.
Side dishes40 minServes 4–674 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Basmati rice is toasted in butter, then simmered with chicken bouillon, garlic powder, onion powder and turmeric until plump. A fork fluff and a scatter of cilantro finish the pan.
Yemeni Fish with Rice and Sahawiq is a delicious and flavorful combination of marinated, and baked fish served over a bed of fluffy rice and paired with a tantalizing sauce known as Sahawiq.
Thick yogurt is spread thin, scattered with fruit and nuts, and frozen solid into snap-apart bark. Berry and pistachio, date and almond, or fig and raspberry toppings each start from the same yogurt base.
Light meals & snacks2 hrMakes 1 large bag for snacking1098 kcalVegetarianGluten-freeEgg-freeHigh FiberRenal
Two-ingredient yoghurt and self-raising flour flatbreads cooked in a dry pan, each topped with a crispy-edged egg fried in sesame oil and finished with a soy butter pan sauce, kimchi and spring onions.
A fresh geotjeori of young napa cabbage with onion and carrot in an anchovy fish sauce and red pepper seasoning. It is tossed and eaten at once, crisp and bright rather than fermented.
A clear, comforting soup of potato, young squash, and tofu in a light dashi broth. Tuna extract and soup soy sauce season it gently, with red chili and green onion stirred in at the last moment.
Boiled yuca (cassava) topped with a raw garlic seasoning mixture and lime juice, finished with hot olive oil poured over the top. A traditional Cuban side for roast pork and congri.
Thin radish slices are tossed with yuja marmalade and chillies, then covered with a hot sweet-and-sour brine. After cooling and chilling, the pickle is crisp, citrusy and gently hot.
Beef, bean sprouts, bracken, oyster mushrooms and green onion simmer in a chili and sesame yukgaejang broth made on kelp stock. A drizzle of beaten egg finishes the fiery, restorative soup.