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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.
A chicken broth soup seasoned with cumin, chili powder and paprika, with diced tomatoes, black beans, corn and shredded chicken, finished with lime juice and served with tortilla strips and avocado, cheese, cilantro and sour cream.
Chicken Udon Noodle Soup is a Malawian dinner built around chicken. It takes PT2400S in total and makes 2 - 3 servings. It pairs well with roasted potatoes and rice pilaf.
A fast skillet of ramen noodles tossed with caramelised chicken thigh pieces, carrot, capsicum and cabbage in a dark soy and oyster sauce. Green onion is scattered over to serve.
A fragrant, hot-and-sour Thai-style chicken soup: poached chicken in a reduced lemongrass and galangal stock, sharpened with lime juice and fish sauce and finished with coriander.
Thai and South-East AsianMain course1 hr 30 minServes 2230 kcalGluten-freeDairy-freeEgg-freeDiabetic
A warm, fragrant salad of two kinds of chickpeas tossed with tempered mustard seeds, curry leaves, ginger and chillies, then finished with coconut, mango and lime.
Turkish and Middle EasternSide dishes1 hrServes 4966 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeLow-SodiumHigh FiberRenal
An Italian soup of chickpeas, cavatelli pasta, celery, carrot, onion and rosemary in vegetable stock, with half the mixture blended to thicken it. Parsley and parmesan finish each bowl.
A chaat-style sandwich filling of roughly mashed chickpeas with onion, tomato, gherkins, chaat masala and green chutney, layered with tamarind chutney and crunchy Bombay mix on chutney-buttered bread.
A shawarma-spiced soup of lamb mince and chickpeas with carrots, crushed tomato and spinach in chicken broth. Bowls are finished with a dollop of yoghurt and fresh coriander.
Orzo and chickpeas tossed with fried courgettes and pesto, sharpened with lemon juice. The salad is topped with toasted pine nuts, parmesan shavings and basil, with rocket alongside.
Chikuwa fish cake pieces in a mayonnaise batter flecked with aonori seaweed, fried briefly until crisp outside and soft inside. Lemon wedges are served alongside.
Chile rellenos feature roasted poblano peppers stuffed with a delightful blend of queso fresco and Monterey jack cheese, dipped in a light and fluffy batter, then fried to golden perfection. With its crispy exterior and gooey, cheesy interior, this Mexican appetizer will leave you craving for more.
Mexican, Mexican AmericanAppetizer, Side Dish1 hrServes 6895 kcalVegetarianDiabetic
Crisp fries are loaded with a spicy beef chili topping, a smooth cheddar cheese sauce, sour cream, and shredded cheese. The beef topping is cooked nearly dry so the fries stay crisp underneath.
Noodles tossed in a sesame paste and soy base sauce topped with sizzling chilli crisp, ginger and garlic poured over green onion. Coriander is folded through at the end.
A hot oil poured over Korean and regular chili flakes, Sichuan peppercorn, cumin, minced garlic and sesame seeds, stored in a jar as a spoon-over condiment.
Knife-cut noodles tossed in a sauce of neutral oil heated and poured over Szechuan chili flakes, garlic, ginger and green onions, with sesame oil, black vinegar and soy sauce.
Baby potatoes boiled in salted water, smashed flat on a chili oil-coated baking sheet, seasoned with garlic powder, white pepper and five spice, and roasted until crisp.
Boiled water dumplings are dressed with a chili oil sauce that is bloomed with hot oil over garlic, green onion, and chili flakes. The vinegar goes in last so its brightness survives.
A smooth, spicy skillet queso of melted Velveeta stirred with canned chili, paprika, cayenne, chili powder, lime and cumin, served straight away with tortilla chips.
A crescent roll ring filled with rotisserie chicken, spinach, corn, black beans, and Monterey Jack, baked golden and served with avocado lime ranch for dipping.
A vivid chilled soup of roasted beets blended with yogurt, garlic and cumin, served with swirls of yogurt and pomegranate molasses and torn mint on top.
Roasted courgettes are blended cold with cucumber, garlic, shallot, dill, mint, lemon and Greek yoghurt into a pale green soup. Sourdough croutons fried in olive oil add crunch to each chilled bowl.
Steamed eggplant seasoned with garlic, plum extract and sesame, served in an icy soy-vinegar broth with cucumber and chili. A cold, tangy soup built for hot weather.
Speedy udon noodles stir-fried with chilli beef mince and shredded cabbage in a peanut butter and soy sauce, scattered with crushed peanuts and spring onions.
A spicy rarebit-style topping of three cheeses, egg yolks, mustard, green chillies and coriander, dolloped over toast and grilled until bubbling and golden.
Crisp fried wonton cups filled with white and brown crab meat dressed in a Singapore-style chilli sauce, served with mashed avocado, crispy shallots, coriander and red chilli.
Fried paneer and vegetable momos tossed in a wok with a vinegar, soy and chilli sauce mixture, onions and capsicum. The dish is garnished with toasted sesame seeds, spring onion greens and coriander.
French bread halves spread with a parsley and cilantro chimichurri of garlic, oregano and red chili, topped with parmesan and mozzarella and broiled until bubbling.
Thinly sliced beef and broccoli florets tossed with egg noodles in a dark and light soy sauce thickened with cornflour. Sesame seeds and chopped shallots finish the skillet.
Main course20 minServes 473 kcalDairy-freeDiabeticLow Fat / Low Cholesterol
A quick Chinese soup of creamed corn and shredded cooked chicken in broth with soy, cooking wine, ginger and garlic, thickened with cornflour and finished with whisked egg ribbons. Sliced scallions garnish the bowls.