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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.
Mashed oil-packed sardines folded with shallot, Castelvetrano olives, Parmesan, harissa and mustard, served back in the tins with a torched cheddar top.
A sweet cream cheese dip beaten with brown sugar and vanilla and folded with crunchy Heath bar toffee bits. Made for dunking tart Granny Smith apple slices, and hard to stop eating.
Soft patties of squeezed tofu and chopped seaweed bound with egg and potato starch, each topped with a shrimp and a slice of red chili. They fry up golden at the edges with a tender center.
Thick matching slabs of tofu and Spam stacked with starch between the layers, skewered, cut, and pan-fried until golden. The starch helps the layers hold together on the skewer.
A mild Korean-style stew of littleneck clams, silken tofu, zucchini, onion and enoki mushrooms in a kombu broth, finished with beaten egg, scallions and sesame oil.
A Cobb-style arrangement of crisp fried tofu cubes, halved boiled eggs, cherry tomatoes, sweet corn, and baby greens. A creamy yogurt and mayonnaise dressing with lemon is served over the top.
Starch-coated tofu fried until golden and then tossed in a sticky gochujang and ketchup glaze with garlic and minced Cheongyang chili. Sesame oil and sesame seeds round out the coating.
Cornflour-dusted tofu fries crisp before joining stir-fried broccoli, pepper, carrot and pak choi over ready-cooked noodles. Ketjap manis and chilli paste glaze the whole pan.
Thai and South-East AsianMain course1 hrServes 3185 kcalVegetarianDairy-freeDiabeticLow-SodiumRenal
Tofu noodles in a light cream-style sauce of soy milk and Parmesan, with bacon, onion, mushrooms, and blanched broccoli. Parsley flakes and black pepper finish the plate.
Keto-style gimbap that swaps rice for tofu noodles, layered with perilla leaves, carrot, and thin egg sheets. The rolls are sealed with a dab of water and brushed with sesame oil.
Pad Thai reworked with tofu noodles, grilled chicken breast, scrambled egg, and bean sprouts in a fish sauce seasoning sharpened with vinegar. Crushed peanuts and extra peperoncino go over the top.
Sticks of tofu wrapped in perilla leaves and then in thin pork belly, dusted with starch and pan-fried. A soy, oyster, and corn syrup glaze braises over the rolls until they shine.
Lacy pancakes of julienned potato bound with squeezed tofu and starch, fried until the edges crisp. Thin red chili slices pressed on top add color and a little heat.
A composed salad of romaine and paprika topped with pan-fried tofu and shrimp seared in garlic oil. The soy and olive oil oriental dressing, brightened with lemon, is drizzled over at the table.
Salted and dried tofu cubes shaken in starch and fried gold, then stir-fried with Spam, garlic, and peppers in a soy and oyster glaze. The pan reduces the sauce until the pieces turn sticky.
Thick tofu slices set into beaten egg in the pan and folded into a toast shape, spread with ketchup and layered with cheese. There is no bread at all — the egg-laced tofu does the work.
Thick tomato slices alternated with warmed tofu in the manner of a caprese, dressed with a soy, perilla oil, and vinegar dressing full of chopped onion and garlic. Sesame salt in the dressing keeps it distinctly Korean.
A lemongrass, lime leaf, galangal, shallot and Thai chili broth with shrimp, enoki and oyster mushrooms, finished with fish sauce, shrimp oil and lime juice.
A hot and sour Thai prawn soup built on a broth from the prawn heads and shells with lemongrass, galangal and lime leaves, finished with fish sauce, lime juice and evaporated milk.
Tomatillos, onion, jalapeño and garlic broiled until charred, then puréed with cilantro, lime and a touch of sugar. A bright green salsa with real depth from the roasting, made for spooning over everything.
Sliced tomatoes layered with tinned artichokes, capers, red onion and oregano, dressed simply with olive oil, lemon and flaky salt. Five minutes of resting turns the tomato juices into the dressing.
Halved doughballs buttered and spread with goats' cheese mixed with red pesto and thyme, topped with a cherry tomato slice and Parmesan, then baked until crisp. Small, warm, meat-free canapés that assemble ahead and bake in 10 minutes.
Pasta tossed in a simmered sauce of crushed cherry tomatoes, onion, shallot, garlic and spinach, topped with a pistachio and nutritional yeast parmesan.
A slow-simmered tomato sauce from canned tomatoes, onion and garlic, balanced with balsamic vinegar and a little sugar and finished with torn basil. Serve it chunky, or blend it smooth first.