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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 fresh spinach and rotini pasta salad with cucumber, cherry tomatoes, olives and red onion under a garlic, oregano and Dijon red wine vinaigrette, finished with feta.
A hollowed tomato filled with Greek yogurt mixed with crushed walnuts and honey, served on salad greens with balsamic glaze. It is cool, tangy and lightly sweet.
Paprika-seasoned chicken simmers with carrots, leeks and orzo in a lemony broth with spinach stirred in at the end, garnished with dill, chilli flakes and crème fraîche.
Golden Greek-style roast potatoes soaked, then roasted in olive oil with lemon zest and juice, oregano and a whole halved head of garlic until crisp at the edges.
Butter beans, asparagus, spring greens and kale simmer in vegetable stock in an ovenproof pan, with eggs baked into wells in the greens and feta and dill scattered over.
Blanched green beans and white beans marinate in a hot cherry pepper vinaigrette, then get tossed with chewy farro, torn bocconcini and grated Parmesan.
Fresh green beans blanched in chicken broth and baked in cream of mushroom soup with sautéed mushrooms, onion, garlic and Parmesan, topped with crispy onion strings.
Roasted wild mushrooms and blanched green beans bake in a thyme and lemon cream sauce, topped with cornmeal-coated fried onion rings spiced with paprika, coriander and cumin.
Blanched green beans are dressed warm with an almond, basil and Parmesan pesto sharpened with lemon juice and zest. Extra toasted flaked almonds scattered over the top add crunch.
BritishLight meals & snacks40 minServes 2 as a side5 kcalVegetarianGluten-freeEgg-freeDiabeticLow Fat / Low Cholesterol
A hot baked dip of browned ground beef or sausage folded into cream cheese with green chiles, salsa, Monterey Jack and cheddar, served warm for dipping.
Rigantoni folded through a braised pork ragù made from broiler-charred poblanos, jalapeños, scallions and tomatillos, finished with Cotija, cilantro and fresh jalapeño.
Flat mushrooms marinated in vegan oyster sauce and garlic are pan-fried until caramelised and served over noodles in a green curry coconut broth with chilli oil and coriander.
Thai and South-East AsianMain course1 hrServes 4309 kcalEgg-freeDiabetic
Pasta tossed in a coconut milk green curry sauce with chicken thigh, eggplant, onion, mushrooms and red chili. Reserved pasta water and chicken stock keep the sauce silky around every strand.
Cooked chicken is folded with avocado and cucumber into a vivid herb sauce blended from parsley, dill, chives, tarragon, yoghurt, mayonnaise and lemon.
A green goddess salad of potatoes, green beans and sugar-snaps with avocado, radishes and spring onions under a herby anchovy, mayonnaise and crème fraîche dressing.
Rigatoni is tossed through a blended kale sauce made with garlic-infused oil and Parmesan, loosened with pasta cooking water until it coats every tube.
Main course1 hrServes 4VegetarianGluten-freeEgg-free
Tart shredded green mango and red onion are dressed with lime and palm sugar, then finished with creamy avocado, crisp fried shrimp and roasted cashews. The chili adds a gentle warmth when used.
Crisp shredded green papaya is lightly pounded with string beans, tomato, peanuts and chili in a sharp lime dressing. It is a bright, crunchy salad with a medium to hot level of heat.
A green take on Tuscan ribollita where kale blended with broth is stirred into a white bean and vegetable soup thickened with torn country bread and butter.