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.
Irish boxty dumplings of mashed and grated potato with cheese, stuffed with spicy 'nduja, boiled then crisped on potato rostis, and served over cauliflower purée with buttered wilted spinach.
Frozen dumplings bake in a single pan under a red-curry coconut sauce sharpened with lime, ginger and peanut butter, with chopped bok choy wilted through the sauce.
Noodles dressed with soy sauce, black vinegar and chili oil, with hot oil poured over minced garlic, chili flakes and sesame seeds, served with cucumber, cilantro, green onion and egg.
Rice noodles coated in a blended peanut sauce with sesame oil, soy sauce, lime and sriracha, finished with mint, green onions, peanuts and sesame seeds.
Noodles tossed in a hot-oil sauce of garlic, green onion, red chili, sesame seeds, Korean chili powder and Sichuan peppercorn with black vinegar and oyster sauce, topped with cucumber, peanuts and cilantro.
Ground chicken and instant ramen noodles simmer in a quick peanut-curry broth built on red curry paste, coconut milk and chicken stock, with baby spinach wilted through at the end.
Linguine tossed with ground pork in a tahini, soy and chili crisp sauce thickened with a cornstarch slurry, topped with peanuts, green onions and sesame seeds.
A single pressed cake of shredded russet potato bound with cornstarch and pan-fried crisp on both sides. It is finished with an equal-parts mala dusting of cumin, paprika, chili, garlic powder, white pepper, Sichuan peppercorn and five-spice, with salt added last.
A skillet of ground pork with mushrooms, napa cabbage, ginger and garlic in a soy, sesame, mirin and oyster sauce, tossed with boiled wonton wrapper squares.
Thinly sliced marinated pork loin stir-fried with napa cabbage, shiitake mushrooms and green onions, tossed with noodles in a dark soy and oyster sauce.
Ground chicken, rice noodles and bean sprouts are tossed in a maple-sweetened tamari and fish sauce dressing with garlic butter, scrambled egg, cilantro and roasted peanuts.
Rice noodles and chicken thigh pieces tossed with bean sprouts, bell pepper, carrots and scrambled eggs in a peanut, fish sauce and coconut sugar sauce, finished with peanuts and lime.
A one-pan lasagna of ground beef in marinara with Italian seasoning and cumin, with broken lasagna noodles simmered in the sauce and a Parmesan and mozzarella topping broiled until golden.
Layered bars built on a graham cracker crust with semi-sweet, white chocolate, and butterscotch chips, pecans, sweetened condensed milk, and coconut, baked in a single pan.
Mongolian dried curds — fresh milk curds shaped into small rounds or strips and sun-dried into rock-hard, intensely tangy cheese-candy. The traditional Mongolian travel snack and dessert.
Smoky Turkish-style ground lamb or beef kebabs seasoned with sumac, paprika and herbs — no skewers needed — served with a tangy onion salad and sumac yogurt.
Chewy rice cakes and plump shrimp slicked with garlic olive oil in the aglio e olio style, warmed through with peperoncino. Basil powder and sesame give the pan a fragrant, nutty finish.
Chicken wings seasoned with baking powder for crisp skin, air fried and tossed in a buttered hot sauce with Worcestershire, celery seed, cayenne and vinegar.
Chicken wings cut into flats and drumettes, seasoned with white pepper and baking powder and air fried in a single layer until the skin turns golden and crisp.
Bite-size pork belly marinated in soy, five-spice, cumin and Sichuan pepper, threaded on skewers and air-fried crisp, then dusted with more of the spices.
Extra firm tofu cubes tossed in soy, garlic, ginger and paprika, dusted with cornflour and air fried until crisp and golden. Sweet chilli sauce is served alongside for dipping.
Crisp air-fried empanadas made with ready pie crust, filled with seasoned ground beef, potato, peppers and peas — golden, hand-held and hard to stop eating.
Flank steak marinates in lime and orange juice with soy sauce, garlic, oregano, chili powder and cumin, then air fries at 400°F and is sliced thinly against the grain.