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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.
Thai-style spring rolls with a filling of glass noodles, seasoned ground pork, shiitake, cabbage, carrot and cilantro stems, wrapped, sealed with beaten egg and fried until crisp and golden.
Chickpeas blended very smooth with tahini, olive oil, lemon juice, garlic and sea salt, loosened with water, and served on a plate with paprika, red pepper flakes or parsley over the top.
Chopped kale massaged by hand with olive oil and salt until soft, then tossed with raw minced garlic, lemon juice, grated Parmesan and toasted breadcrumbs until the leaves are thoroughly coated.
Egg noodles in a chicken broth loosened with a soy, hoisin, honey and peanut butter sauce, topped with ground chicken or pork browned with mushrooms and shallot, and finished with homemade garlic chili oil and green onions.
Mason jar salads of browned ground beef, iceberg lettuce, tomato, pickles, onion and cheddar over a Greek yogurt, relish and ketchup dressing layered at the bottom.
Lemon-garlic marinated chicken, floured and pan-cooked, served over rigatoni folded through a creamy Gorgonzola, Parmesan, and white wine sauce with sage and parsley.
American, Italiandinner, Main Course45 minServes 41126 kcalEgg-free
Slow-simmered birria of chuck roast in a blended guajillo, ancho and arbol chile broth, shredded and served over ramen noodles with red onion, cilantro and Oaxaca cheese.
This easy, smoky Black Bean Soup is rich, filling, and ready in just 25 minutes! A flavorful vegan weeknight dinner just waiting to be piled high with fun toppings.
Dried black-eyed peas soaked overnight and simmered in chicken broth with bacon, peppers, celery and turkey tail, necks and leg, finished with crisp bacon on top.
A one-pan spaghetti cooks directly in its milk and cheddar sauce, with ketchup and garlic in the background. A heavy grinding of black pepper is the whole point of the finish.
Cubes of steak marinated with corn starch and black pepper, pan-fried with whole golden garlic cloves and finished in a soy, ketchup and Worcestershire sauce.
Translucent mung bean jelly is dressed with black sesame and soy, then plated with blanched sprouts and lightly stir-fried vegetables kept in separate colors. The muchim is delicate, nutty and cool.
Strawberries, kiwi, grapes, blueberries, mango, blackberries, raspberries and mandarin oranges are folded through a warm citrus-honey dressing scented with vanilla and poppyseeds. Chilling lets the juices and dressing mingle into a bright, sweet salad.
AmericanSalad, Side Dish15 minServes 6191 kcalVegetarianGluten-freeDairy-freeEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Purple beans blanched for under a minute until vivid and crisp-tender, served with a warm ginger, soy sauce and Shaoxing wine dressing poured over the top.
Green beans blistered under a hot broiler and finished with olive oil infused with garlic, capers and red pepper flakes, crisped at the last moment and poured over the beans.
AmericanSide0 minServes 2 as a side dish257 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticRenal
This 10-minute salad base is spiced with citrusy sumac and given a nuttiness with golden fried almonds. It keeps really well in the fridge so you can dip into it for lunches, sides and meals-to-go all week. Each serving provides 464 kcal, 20.1g protein, 31g carbohydrate (of which 5.9g sugars), 25.1g fat (of which 3.1g saturates), 16.8g fibre and 0.04g salt. For this recipe you will need a food processor.
Creamy enough to toss through salads and drizzle on a wedge salad, thick enough to use as a dipping sauce for veggie stick, crackers and potato wedges. You can also use it for wings, steak, roasted veg, drizzling over pizza and, well, anything you want a little blue cheese hit! Makes enough for a large salad for 7 - 8 people. PS There's a perfect easy sub for buttermilk - j
Two cups of shredded zucchini vanish into this blueberry-studded loaf batter, keeping every slice moist. A lemon glaze whisked with cream drizzles over the cooled bread.
AmericanAppetizer, Side Dish1 hr 20 minServes 12498 kcalVegetarianRenal
Fresh bok choy quarters are tossed — never fermented — in an anchovy fish sauce and chili powder seasoning, in the quick geotjeori style. It eats like a spicy, crunchy salad.
Bok choy pan-steamed for just 45 seconds and tossed through a glossy ginger sauce of soy, oyster sauce and sesame oil, so the leaves stay bright with a soft crunch.
Filipino pork meatballs with grated carrot, onion and panko, shaped small and deep-fried until crisp outside and tender inside, served with sweet chili sauce for dipping.