Every recipe a hand-built original — search the whole index, then open the page.
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.
Thin somyeon noodles sit in a hot anchovy, kelp and dried shrimp broth with julienned vegetables and egg. A spicy soy seasoning sauce is served alongside so each bowl can be adjusted at the table.
Thin somyeon noodles are served in a clear anchovy-kelp broth with egg and green onion for a clean, simple janchi guksu. Salt is added gradually so the delicate broth stays balanced.
Bar rice cakes twisted into little braids, air-fried and rolled in cinnamon sugar while hot. They eat like churros — crisp outside, soft and chewy in the middle.
Potato and crushed tofu nuggets seasoned with stock powder, paprika, garlic and onion, dipped in an oat milk and yoghurt batter and a barbecue-seasoned flour. The nuggets fry golden and crisp for dunking.
This recipe yields about 15 to 20 rice noodle rolls, depending on how much batter you use for each layer. You can halve the recipe if you want to make fewer rolls.
Noodles tossed in scallion sauce, shallot oil and vegetarian oyster sauce loosened with hot noodle water, topped with sliced BBQ pork and blanched bok choy.
Hong KongMain course10 minServes 1354 kcalDairy-freeEgg-freeDiabetic
Chicken wings salted and rested with baking powder so the skin dries, baked low then hot with a smoky spice rub, and finished in barbecue sauce until the coating turns glossy.
Boiled chickpeas mixed with diced peppers, mayonnaise, and sugar, stir-fried in butter and blanketed with melted mozzarella. Parsley flakes finish the skillet.
A brothy borlotti and cannellini bean soup with onion, celery, courgette, and carrot, ladled into bowls and topped with spoonfuls of a basil, leaf, and almond pesto.
Glass noodles and soybean sprouts tossed with fish cake, mushrooms, peppers, and carrot in a dark soy and sesame dressing. The sprouts stay crisp against the chewy noodles.
A beef and vegetable soup of browned chuck in spicy V8 juice and water with cream corn, fire-roasted tomatoes, potatoes, corn, peas and carrots, finished with vermicelli egg noodles.
Marinated rump steak, rested and sliced thin over a tangle of chilli-soy noodles with red peppers, onion, and Chinese leaves, finished with fresh coriander.
Beef and scallion skewers grilled until charred at the edges and served with a bright green coconut sauce of cilantro, ginger, serrano chiles and lime, sweetened with a little brown sugar.
Crisp-fried egg noodles topped with soy and oyster sauce beef strips, shiitake mushrooms, mangetout, and beansprouts, served with sliced spring onions.
Meet Besbarmak, the proud national dish of Kazakhstan and the ultimate expression of nomadic hospitality. Tender beef, silky homemade noodles and a fragrant, savoury broth come together in one generous platter meant to be shared. Its name means "five fingers", a nod to the age-old custom of eating it by hand, and every serving turns a simple meal into a warm, communal occasion around the table.
Cold udon noodles carry beer-poached brisket and peppery arugula under a soy, lemon, and balsamic dressing. Poaching the beef in beer leaves it clean-tasting and tender.
Beef cheek simmered for hours with porcini mushrooms and butternut squash, finished with orzo and ladled into a hollowed sourdough loaf with parsley on top.
Wide rice noodles stir-fried at high heat with marinated flank steak, onion, scallions and bean sprouts in a soy-based sauce. Finished with sesame oil.
A quick beef chow mein with tender beef, fresh vegetables, and a savory sauce that clings to the noodles. Simple ingredients, big flavor, and ready fast.
Asian AmericanDinner, Side Dish25 minServes 6285 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Beef mince stir-fried with garlic and scrambled egg, then tossed with chow mein noodles, cabbage, carrot and bean sprouts in a soy and oyster sauce thickened with a cornflour slurry.
A hot skillet dip of browned ground beef and onion simmered with enchilada sauce, black beans, tomatoes, corn and olives, blanketed with Colby-jack and broiled until the top melts.
American, Mexican AmericanAppetizer, Side Dish, Snack20 minServes 8257 kcalGluten-freeEgg-freeDiabetic
Wide hor fun noodles wok-tossed with flash-fried marinated beef slices, beansprouts and spring onion in oyster and dark soy, finished with sesame and white pepper.
Pasta meets a Korean pantry staple as beef brisket, shiitake, garlic and peperoncino are tossed in a ssamjang and oyster sauce coating. The sauce clings to the noodles for a savory, gently spicy finish.
Spiced beef mince pressed onto flat skewers and griddled with onion wedges until charred, served with a preserved lemon and garlic yoghurt dip and fresh mint.