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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 cabbage and onion pancake bound with an egg, ginger and garlic batter, cooked over a layer of bacon slices in a skillet and finished with a ketchup and Worcestershire drizzle, mayonnaise and furikake.
Main course30 min4 servings139 kcalDairy-freeDiabetic
Japanese cabbage pancakes from a dashi and grated nagaimo batter with eggs, tenkasu and pickled red ginger, topped with pork belly slices and served with okonomiyaki sauce, Kewpie mayonnaise, katsuobushi and aonori.
A perfectly cooked fluffy omelette is just the ticket when you need a quick and filling meal. Stuffed with cheese and spinach, it's a well-balanced meal for one that you will have on the table in a couple of minutes. Each serving provides 438 kcal, 18.5g protein, 0.2g carbohydrate (of which 0.2g sugars), 40.3g fat (of which 21.8g saturates), 0g fibre and 0.72g salt.
A single folded omelette of eggs and cream with a golden mushroom and garlic filling, layered with grated cheese, thyme and parsley so the cheese melts as the omelette folds.
Japanese omelette rice: warm short-grain rice fried with chicken thigh, onion, ketchup and Worcestershire sauce and peas, wrapped in a soft, half-cooked omelette and finished with more ketchup.
A banana bread batter of almond and gluten-free flours and oats, topped with extra pecans and chocolate chips and baked until a toothpick comes out clean.
Thin pancakes from a one-egg batter of flour, salt and full-fat milk, fried a minute a side and served with lemon and caster sugar or with banana and toffee sauce.
Brunch40 minMakes about 4 pancakes166 kcalVegetarianLow-SodiumLow Fat / Low CholesterolRenal
An orange and vanilla smoothie blended from frozen banana and cauliflower with orange juice, coconut milk and protein powder, topped with whipped coconut cream.
Thick-cut bacon strips dredged in all-purpose flour and refrigerated overnight in a single layer, then baked at 400°F and turned once. The light flour coating helps the oven-baked bacon brown evenly and crisp like fried bacon without deep-frying.
AmericanBreakfastAs many servings as you likeDairy-freeEgg-free
Challah cubes and sliced Granny Smith apples soak overnight in a cinnamon custard, then bake under a brown sugar streusel with powdered sugar and maple syrup to serve.
Soft yeasted rolls are filled with butter, brown sugar and cinnamon, rested overnight in the refrigerator, then baked and spread with cream cheese icing.
A make-ahead breakfast casserole of English muffin cubes and Canadian bacon soaked in seasoned eggs, baked until set and draped with lemony hollandaise-style sauce.
Creamy copycat Brekki overnight oats with vanilla, cinnamon, buckwheat, almonds, and chia seeds. Five minutes of prep and breakfast is ready in the morning.
Prep these overnight oats for a convenient high-protein breakfast that's ready to go. Blueberries, grated apples and nuts add extra fibre and tons of flavour. This recipe uses 0% fat yoghurt and skimmed milk to keep the calories low, but feel free to swap in your preferred milk and yoghurt (including plant-based alternatives). Each serving provides 361 kcal, 18.6g protein, 41.5g carbohydrate (of which 23.8g sugars), 12.5g fat (of which 1.4g saturates), 5.9g fibre and 0.29g salt.
Pan-fried rice pancakes studded with oysters, chopped vegetables and mozzarella, bound with egg. They fry up golden with crisp edges and briny, juicy centers.
Haiti's cornmeal bread is a bake all its own: dense, moist and almost pudding-like, with coconut, banana, two milks and warm spice in every slice. Breakfast with coffee, or dessert to finish a feast.