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.
A chilled fluff salad of strawberry gelatin and cream cheese folded with crushed pineapple, chopped fresh strawberries, mini marshmallows, and whipped topping. It thickens in the refrigerator and is garnished with fresh strawberry slices.
This delightful Strawberry Mango Smoothie recipe is a burst of tropical flavors that will transport you to paradise. With just a handful of ingredients and a blender, you'll be sipping on this refreshing treat in no time.
Cooled pasta and skillet-warmed fire roasted corn with green onions, shallot, pickled jalapeno, cilantro and cotija, in a blended cottage cheese chili-lime dressing.
Blanched Napa cabbage leaves rolled around turkey, carrot, mushroom, scallion and rice, pan-crisped and served with a soy, vinegar and sesame dipping sauce.
This easy Stuffed Pepper Soup is loaded with savory ground beef and tender bell peppers in a rich tomato broth. Served over fluffy rice and ready in 45 minutes!
Butterflied shrimp seasoned with smoked paprika and Old Bay, filled with a crab, spinach and artichoke breadcrumb and cheese stuffing, and baked until cooked through.
Sausage meat stuffing baked in muffin cases with chestnuts, bacon lardons, orange and warm spices, each dome hiding a cranberry sauce filling. Onion softened with thyme, rosemary and sage forms the aromatic base.
Blanched mixed snap beans tossed in gribiche, the French sauce of hard-boiled egg yolk whisked with olive oil, vinegar and Dijon mustard. Cornichons, capers, shallot and herbs are folded through, with the remaining eggs torn over in large pieces.
Grilled corn cut from the cob is tossed with red onion, bell pepper and avocado in an apple cider vinegar, mustard and lime dressing. Chilled before serving, it stays sweet, smoky and crunchy.
These Vietnamese-style summer rolls are full of flavour and served with two delicious dipping sauces. Rice paper wrappers are a wonderful thing to have in the cupboard – they can take a fridge-raid dinner to another level, and they’re naturally gluten-free.
Long pasta coated in a silky purée of summer squash, shallots and anchovies with turmeric and red pepper flakes, topped with brown-butter hazelnuts, shaved Parmesan and basil.
Roasted zucchini ribbons rolled around a filling of ricotta, Parmesan, chives, dill and lemon zest, with basil, mint and arugula leaves tucked inside. A shallot and rice vinegar dressing and toasted hazelnuts finish the eight rolls.
Penne tossed in a blended sun dried tomato sauce with basil, cream and Parmesan, finished with wilted spinach in the pan. A mug of the starchy cooking water loosens the sauce to a glossy coating.
Rough puff pastry tarts spread with wholegrain mustard and Emmental, topped with fresh and sun-dried tomatoes, baked golden and finished with basil pesto and rocket.
Pasta tossed in a sun-dried tomato romesco blended with garlic, pine nuts, capers, balsamic vinegar and smoked paprika, loosened with pasta cooking water until it coats. Crisped panko and parsley go over each bowl.
Fresh yellow noodles tossed in a wok with green onions, garlic and a supreme soy seasoning of light and dark soy, oyster sauce, mirin and sesame oil. A hard toss at high heat lets the noodles caramelize slightly in the sauce.
Built around fresh fish, tender vegetables and a handful of aromatic herbs, it is a light yet nourishing bowlful that suits a laid-back lunch just as happily as a cosy supper. Simple to prepare and endlessly comforting, this is coastal Albanian cooking at its most honest.
Meet Supë me Presh, a comforting Albanian leek soup that warms both body and soul on a cold day. Built from fresh leeks, humble root vegetables and a handful of gentle seasonings, it is naturally vegan, gluten-free and lactose-free, wholesome, filling and beautifully simple. In many Albanian homes this soup is an everyday favourite that draws the whole family to the table.
A casserole of egg noodles and frozen Swedish-style meatballs in a cream of mushroom and sour cream sauce with beef broth and Worcestershire sauce, topped with mozzarella or Swiss cheese. It bakes covered, then uncovered until the cheese is golden and bubbly.