Every recipe a hand-built original — search the whole index, then open the page.
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.
Fresh Shanghai wheat noodles stir-fried with marinated pork strips, cabbage, shiitake mushrooms, scallions and baby bok choy in an oyster and dark soy sauce.
Chewy rice cakes stir-fried with shiitake, onion and baby bok choy, steamed briefly with water and cooking wine, then glossed with a soy, sesame and oyster sauce mixture.
Roasted butternut squash and red onion tossed on the sheet pan with kale and browned Italian sausage, finished with feta, cranberries, pistachios and a maple Dijon dressing.
Halved Shine Muscat grapes tossed with onion and chives in a quick kimchi seasoning of chili flakes, anchovy fish sauce and plum extract — sweet, crisp and gently hot.
This aromatic bowl brings together humble red lentils and a fragrant blend of spices to create something far greater than the sum of its parts. Easy to prepare and deeply comforting, it is the kind of dish that draws people around the table on a chilly evening or a relaxed family gathering. Bring a taste of the Gulf straight to your own kitchen.
Shorpo is a traditional, hearty, and substantial soup from Kyrgyzstan and Central Asia. It is characterized by a rich broth, large pieces of meat and root vegetables, slowly cooked to perfection.
Warm up with Shorva, a hearty Mongolian soup that brings comfort to the coldest of days. Tender pieces of meat simmer slowly alongside fresh vegetables and gentle spices until every spoonful is rich and satisfying. More than just a bowl of soup, Shorva is a taste of Mongolian hospitality, the kind of dish shared with family and served proudly at celebrations. Bring a little nomadic warmth to your own kitchen with this deeply nourishing classic.
Shredded Cabbage Salad with Pomegranate and Tomatoes is a Middle Eastern salad centred on cabbage, prepared in a straightforward home style. Serve it as directed in the method.
Finely shredded red cabbage and julienned carrot are tossed with mint in a lemon and olive oil dressing. The raw salad stays crisp and vivid, with salt and black pepper to season.
Raw shrimp are opened flat and cured in three-quarters of a cup of lime juice with kosher salt, then strewn with sliced serrano, red onion, cucumber and cilantro. It is the pared-back verde style — no blender, no extras — served cold with its own sharp juices.
Open-topped steamed dumplings with a bouncy, juicy filling of shrimp and chicken seasoned with ginger and sesame. Soy sauce for drizzling is all they need at the table.
Prawns seared quickly, then folded into softly set eggs that are pulled in from the edges rather than scrambled, with green onion beaten through the eggs.
A Mexican ceviche of chopped shrimp cured in lime and orange juice with cucumber, avocado, jalapeño, red onion and cilantro, served with tortilla chips.
This version cures a pound of shrimp in equal measures of lime and lemon juice — three-quarters of a cup of each — after a kosher-salt rest, with a full cup each of red onion and cilantro, seeded serrano for warmth, and avocado folded in at the end.
Dumplings filled with shrimp blended two ways — part smooth paste with ice, part rough chopped — with sweet corn, carrot and green onion; the method covers steaming, boiling and pan-frying.
Wok-fried rice with seared shrimp, egg, peas and carrots, seasoned with soy and oyster sauce and finished with a soy-garlic butter, served with a mayonnaise-based yum yum sauce.
Vienna sausages on sticks wrapped in a savoury ground-shrimp batter with carrot and onion, crumbed and deep-fried until the coating is crisp and golden.
Rotini, celery, bell pepper, red onion and salad shrimp are folded through a mayonnaise dressing with lemon juice and zest and chopped dill. A cold pasta salad that holds together for serving a crowd.
AmericanSalad, Side Dish25 minServes 12152 kcalDairy-freeEgg-freeDiabetic