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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.
Flaky Taiwanese flatbreads made by rolling dough with a cooked flour and oil paste, folding each piece twice, coating one side in sesame seeds and baking until crisp.
Clotted Cream - a super quick and easy version of clotted cream made with only 4 ingredients in less than 10 minutes. No need to turn on the oven and heat up the house! Goes perfectly with your scones for afternoon tea, Mother's Day breakfast/brunch or on brunch dates with your girlfriends. Taste amazing!
A pale-blue smoothie of yogurt, milk and blue curacao syrup layered with piped whipped cream so the glass looks like sky and clouds. It is sweet, creamy and playful.
Rice cooked long and slow in ten cups of chicken broth until the grains dissolve into a thick, soothing porridge, deepened with Shaoxing wine, sesame oil and dried scallop. Century egg, scallion, ginger and crisp wonton strips finish each bowl.
A thick blended smoothie of frozen banana, dates, frozen cauliflower, hemp seeds, almond butter, cacao nibs and maca with vanilla protein powder and almond milk.
A thick tropical smoothie of frozen pineapple and mango with carrot and orange juices, lemon, ginger and turmeric, poured over a beet juice swirl in the glass.
Corn Fritters with Avocado Salsa is a Western dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
A high-protein breakfast bake of eggs and cottage cheese loaded with sautéed mushrooms, bell peppers and green onions. It slices into neat squares and reheats well all week.
Eggs whisked with cottage cheese and Parmesan bake around chopped spinach and onion into a set, sliceable breakfast bake. The cottage cheese keeps the eggs tender and adds protein without a crust.
Cottage cheese, eggs and flour mix into a thick pancake batter that fries in canola oil until golden on both sides. The cheese melts inside the pancakes as they cook, leaving them soft in the middle.
Cooked bacon, breakfast sausage, pinto beans, peppers, onion and two cheeses are covered with whisked eggs and milk and topped with frozen diced potatoes. The casserole bakes until the edges are set and browned with a slight jiggle left in the centre.
White bread sandwiches filled with a crab, Kewpie mayo and cream cheese mixture, shallow-fried until crisp on both sides and served with sweet chili sauce.
Savoury scones with brown crab meat and gruyère baked into the dough, split and buttered, then piled with a fresh white crab, cucumber and apple topping.
Pork sausage and bacon cook together, then join thawed hashbrowns in a ranch-seasoned egg and cream cheese mixture topped with cheddar. The casserole bakes covered until set, then uncovered until the cheese browns.
Yogurt and melted butter keep these one-bowl cranberry muffins light, with tart berries folded in at the end. They bake golden in under twenty minutes.
A baked French toast loaf layered with a lemony cream cheese filling that tastes like cheesecake, topped with butter and brown sugar and served with macerated strawberries.
Tender cream scones, frozen briefly before baking, split and filled with vanilla-tossed grilled nectarines and a generous spooning of goat cheese sabayon.
Pressed rice balls seasoned with furikake and filled with a crab, mayo and sweet corn mixture, grilled in butter and brushed with soy sauce, served with roasted seaweed.
Puff pastry hand pies filled with a thick crab, cream cheese and heavy cream mixture seasoned with dashi, white pepper, soy sauce and lemon, baked with an egg wash and sesame seeds.