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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.
Black-eyed peas and black beans tossed with corn, tomatoes, peppers, red onion and cilantro in a chipotle-honey dressing, with avocado folded in at serving.
This cowboy hamburger soup is loaded with ground beef, potatoes, beans, and vegetables in a seasoned tomato broth. Everything cooks in one pot, and there’s plenty left for tomorrow’s lunch!
Mild sausage crumbles cook in a cast iron skillet with chili powder and onion powder, deglazed with pale ale beer, before Velveeta and Monterey jack melt into a smooth queso. Black beans, corn and Rotel tomatoes heat through in the cheese, and the dip is served warm with tortilla chips.
Cooked brown rice is tossed with red and green bell peppers, red onion, corn, black beans, tomatoes and coriander in a lime dressing sweetened with honey and spiced with chipotle, cumin and garlic. The salad tastes bright straight away and even better the next day.
A chicken noodle soup built on seared skin-on chicken legs simmered in chicken and vegetable stock with onion, celery, carrots and garlic, then shredded back in with egg noodles.
Crisp puff pastry cases are filled with cooked lobster and white crab meat folded through crème fraîche with lemon and dill. The vol-au-vents are assembled after baking so the pastry stays flaky and the seafood filling stays cool and fresh.
A thick crab-stick soup with bok choy, button mushrooms and ribbons of egg white, poured over crisp fried scorched rice. The nurungji crackles in the hot, glossy broth as it is served.
Savoury churros made from a shellfish bisque and brown crab dough are piped into hot oil until crisp, and served with a brown crab aïoli and a cucumber, fennel and white crab salad. The aïoli is built slowly, drop by drop of oil, so it holds like mayonnaise.
Day-old rice stir-fried in a wok with scrambled eggs, broccoli, corn, bean sprouts, onion and garlic, seasoned with oyster sauce, soy sauce and sesame oil and folded with lump crab meat, with a homemade teriyaki sauce for serving.
A sharing platter of salt and vinegar crisps dotted with white crab meat, lemon and cress, with a spicy marie-rose style crab dip in the middle for scooping.
Light meals & snacks30 minServes 2–4 as a snack or sharing starter49 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Imitation crab meat is mixed with cream cheese, green onion, Worcestershire sauce, soy sauce and garlic powder, sealed into wonton wrappers and deep fried until golden. The rangoons are crisp at the edges with a soft, savoury centre.
Asian AmericanAppetizer50 minServes 3025 kcalEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A baked dip of cream cheese, mayonnaise and sour cream with shredded imitation crab, mozzarella, white cheddar and Parmesan, brushed with sweet chili sauce and served with baked wonton chips.
White bread sandwiches filled with a crab, Kewpie mayo and cream cheese mixture, shallow-fried until crisp on both sides and served with sweet chili sauce.
A cool, creamy crab salad with celery, shallot, lemon and Old Bay, folded in a seasoned mayonnaise dressing. Serve it on a bun, with crackers or over lettuce.
Savoury scones with brown crab meat and gruyère baked into the dough, split and buttered, then piled with a fresh white crab, cucumber and apple topping.
Imitation crab sticks grilled in butter and simmered with instant curry and coconut milk, with beaten egg stirred through at the boil. The pasta soaks up the creamy, sweet-sharp curry sauce.
Shredded crab sticks in wasabi mayonnaise layered with cheese, red cabbage, and romaine between mustard-spread bread. The wasabi gives the creamy filling a gentle heat.
A crisp shortcrust case holds sweet crab folded through a nutmeg custard with spring onions and Parmesan. A chunky avocado guacamole with lime, tomato and coriander is spooned beside each slice.
A hot, bubbly baked dip of shredded chicken, cream cheese, sour cream, ranch seasoning, bacon and Colby Jack. Made for crackers, chips and celery sticks.
AmericanAppetizer, Side Dish35 minServes 8404 kcalGluten-freeEgg-freeDiabetic
Shredded chicken, bacon and frozen egg noodles simmer in a ranch-seasoned chicken broth with onion, carrots and celery, then cream cheese, cheddar and half and half melt in to make the broth creamy. Extra bacon, cheddar and green onion garnish each bowl.
AmericanDinner, Main Course, Soup30 minServes 6581 kcalDiabetic
Shredded hash browns baked in a ranch-seasoned cream cheese and sour cream sauce with bacon and plenty of cheddar. The top bakes up golden and bubbly, first under foil and then uncovered.
Handmade wholemeal tortillas cook in a dry pan, then wrap beaten egg, grated cheddar, smashed avocado and a tomato-basil salsa. Each wrap rolls up warm with the cheese just melted.
A crisp salad of arugula, Honeycrisp apple slices, dried cranberries, feta and walnuts under a tangy yogurt and mustard vinaigrette sweetened with honey.