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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.
Eggs seasoned with dashi, sugar, soy sauce and mirin are cooked in thin layers and rolled into a log in a tamagoyaki pan, then rested in a bamboo mat and sliced.
Individual baked egg muffins filled with yellow onion, green pepper, ham and cheddar, whisked eggs and half and half poured over the top before baking until set.
A baked breakfast casserole of sausage, wilted spinach, crusty bread, cheddar and roasted peppers in an egg custard brightened with chopped pickled tomatoes.
Overnight no-knead buns of flour, water, salt and yeast, rolled around cream cheese and shredded cheese and baked until golden with extra cheese on top.
Dried persimmons blend with milk, honey and walnuts into a thick, caramel-sweet smoothie over ice. Chopped persimmon and walnut pieces garnish the top.
A kimchi pancake with dried shrimp folded into a double-flour batter, pan-fried in plenty of oil until crisp. The shrimp bring a deep seafood savoriness to the tangy kimchi base.
Soaked dried squid strips are mixed with cocktail shrimp, red and green peppers, pancake mix and egg, then pan-fried by the spoonful. The small pancakes are chewy, savory and crisp at the edges.
Crisp potato waffles enriched with duck fat, topped with a smooth celeriac purée, sautéed Jerusalem artichoke, squash and parsnip, and a shower of grated hard cheese.
A blender batter of eggs, milk, flour, vanilla and maple syrup is baked in a buttered hot cast-iron skillet until puffed and dark golden, then topped with maple whipped cream and fresh berries.
Brown butter is split between a hot skillet and the finish of a simple blender batter of eggs, flour, milk and sugar, so the puffed pancake bakes in brown butter and is drizzled with more of it.
Butter-free scones where Earl Grey leaves infuse the fresh cream that binds the dough. Folding the dough builds layers, and a cream brush before baking gives the tops a soft sheen.
No-bake bites of oats, almond butter, shredded coconut and mini chocolate chips bound with melted coconut oil and a touch of sugar, chilled until firm.
A baked egg dish of 12 eggs with sautéed bacon, onion, garlic, and red and green bell peppers, finished with cheddar cheese. It bakes in a 9x13-inch dish and serves 10.
Gimbap where julienned egg omelette sheets take the place of rice, rolled in seaweed with lettuce, cucumber, carrot and pickled radish. Light, protein-packed rolls with a soft egg bite.
Start your day more conveniently with deliciously easy to prepare EGG MUFFINS for breakfast. A keto-friendly snack with various flavorful fillings you can snack on in the morning, midday, or at night. This low-carb all-in-one dish will surely save you a lot of time preparing multiple meals.
Two chopped egg salads from one batch of jammy eggs: a Turkish version with herbs folded through warm spiced butter, and a Mediterranean version with pepperoncini, cucumber, red onion and feta.
AmericanBreakfast35 min4 per salad456 kcalGluten-freeDiabetic
Whisked egg whites are set in butter, filled with asparagus, prosciutto and pecorino, then finished in the oven and folded into a souffle-like omelette.
Whole sweet Hawaiian rolls dipped in an eggnog custard spiced with cinnamon and nutmeg, pan-fried on every side and finished with powdered sugar and maple syrup.