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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.
Udon noodles in an anchovy, kelp and bonito broth topped with charred green onion and seared chicken thigh glazed with a touch of sugar. The broth is clear and deep, the toppings smoky.
Curry-spiced grilled halloumi skewers wrapped in warm tortillas with mango chutney, shredded lettuce and a mint, cucumber and chilli raita with tomato and red onion.
Main course40 minServes 2–4325 kcalVegetarianEgg-freeDiabeticLow-SodiumHigh FiberRenal
Chicken party wings seasoned with salt and pepper marinate in a buffalo sauce sweetened with honey and brown sugar, then grill until crisp and are basted again before serving.
AmericanAppetizer, Dinner, entree, lunch, Main Course, main dish, Side Dish, Snack54 minServes 6641 kcalGluten-freeDairy-freeEgg-free
Diver scallops are grilled in their shells and sliced over sea spaghetti in a reduced kelp and scallop roe broth, finished with sea truffle oil and crisp fried fish scales.
Chicken thigh cubes marinated in a homemade teriyaki sauce of soy, brown sugar, honey, garlic and ginger, grilled and basted, finished with chives and sesame seeds.
Cubes of garlic and black pepper marinated pork tenderloin threaded with zucchini, yellow squash, peppers and red onion, seasoned with Italian herbs and grilled.
Guanimes are Puerto Rican cornmeal dumplings made from fine yellow cornmeal and coconut milk, wrapped in plantain or banana leaves and steamed. They are traditionally served with stewed codfish.
Puerto RicanSide Dish1 hr12 Servings274 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumRenal
Clear mutton broth with hand-torn noodle strips, potato and onion, seasoned with little more than salt — the standard warming lunch from one end of the steppe to the other.
MongolianSoups, Main courses2 hr 20 min4 servings556 kcalDairy-freeEgg-free
Japanese gyoza dumplings filled with seasoned ground pork or chicken, salted cabbage, garlic chives, shiitake mushrooms and ginger, pleated by hand and cooked potsticker-style — crisp underneath, steamed on top.
Hand-rolled Japanese dumplings with a choice of pork or chicken filling or a crab and prawn filling, fried then steamed, with a soy, lime and chilli dipping sauce.
Haitian Marinade is a mouth-watering recipe that's a staple at any Haitian’s first communion, but can be served on any day of the year as a crunchy snack or appetizer.
The only thing better than a creamy caramelised garlic dip is said dip loaded with golden halloumi, pomegranate and chilli oil. Serve a Mint and pomegranate spritz (see recipe tips) alongside for extra hosting bonus points.
Har Gow (Dim Sum Shrimp Dumplings) is a Chinese dim sum built around shrimp. It takes 80 min in total and serves 6. It pairs well with garlic bread and rice.
Frozen garlic bread baguettes with their cuts opened and stuffed three ways: cheddar with pickled jalapeños, brie with crisp bacon and red onion marmalade, and a pizza-style filling of passata, salami, mozzarella and tomato.
Chicken cubes marinated in a thickened pineapple teriyaki sauce, threaded with three colours of pepper, red onion and pineapple, grilled and brushed with reserved sauce.
A chunky-smooth hummus where half the chickpeas are blended silky with yoghurt and tahini while the rest stay whole, finished with toasted pine nuts and sumac.
This healthy vegan stir-fry packs in plenty of veggies for an easy midweek meal. Marinating the tofu in a satay-style sauce gives it a great flavour; leave it to marinate while you prepare the vegetables and boil the kettle ready for the rice noodles. Each serving provides 619 kcal, 35g protein, 56g carbohydrates (of which 11g sugars), 26g fat (of which 5g saturates), 1g fibre and 1.6g salt.
Main course40 minServes 4619 kcalVegetarianEgg-free
A whole turkey rubbed inside and out with rosemary, sage, tarragon and thyme butter, roasted with a rich gravy built from browned turkey necks and wings.