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 large baked casserole of eggs, hash brown potatoes, bacon, and onion with three cheeses: cheddar, cottage cheese, and Swiss. It fills a 9x13-inch dish and serves 12, at 314 calories and ¾ oz of protein per serving.
Ground beef and onion baked with carrots, celery and peas over egg noodles in a cream of mushroom and milk sauce. Half the cheddar melts through the casserole while the rest browns on top in a 9x13-inch dish.
Andijviestamppot (Endive Stamppot) is a Dutch dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
Antiguan Pepperpot is a Antiguan dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
Antiguan Seasoned Rice is a Antiguan dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
A whole beef shoulder roast braised low and slow in apple cider and beef broth with onion, carrots, garlic, rosemary and thyme, until it turns meltingly tender with a gentle sweetness from the cider.
A chuck roast braised for about four hours in apple cider with soy sauce, maple syrup, Worcestershire sauce and rosemary, with Yukon Gold potatoes added for the last part of the braise.
Pork tenderloin marinated in apple cider with honey, brown sugar, and garlic, seared and roasted, then glazed with a reduced cider, butter, and Dijon sauce.
Apricot and rum butter barbecue chicken with deep-fried potato salad is a Caribbean preparation made from its core ingredients and served fresh. Use it promptly for the best texture.
Crispy buttermilk and flour-coated chicken breasts fried until golden, tossed in a buttery hot sauce, and served on toasted buns with peppercorn ranch and shredded lettuce.
Argentinian chicken is a Argentine dish built around chicken. It takes 55 min in total and serves 4. It pairs well with roasted potatoes and rice pilaf.
Argentinemain course,main recipe,primary dish,primary meal,main meal,main-course,primary-course,cooking with poultry,chicken dish,fowl recipe,a favourite recipe,most popular,all time favourite,all time favorite,start recipe,popular dish,favorite dish,unusual food,quirky cooking,odd recipe55 minServes 4406 kcalGluten-freeDairy-freeEgg-freeDiabetic
Argentina is famous for its beef and magical, bright sauce: chimichurri—tangy, herbaceous, and a great complement to the earthy meat. This version is made with parsley, onion, vinegar, and chili powder, and is spooned over a bavette steak (so flavorful it’s called “the butcher’s cut”).
Arroz a la tumbada is a coastal Mexican seafood rice dish, especially associated with Veracruz, where rice is cooked in a tomato-rich broth rather than served as a dry side. The grains should be tender and lightly saucy, carrying the sweetness of ripe tomato, softened onion and garlic through the whole pot. Mixed seafood goes in near the end so it stays juicy, while fresh coriander and lime add a clean, bright finish. Served straight from the pot, it works as a generous one-dish dinner with a relaxed, sharing-style feel.
Bone-in chicken thighs browned and simmered in one pot with sofrito, tomato sauce, dry cooking wine, and yellow rice until the rice is moist and tender. A classic Cuban family dinner finished with peas and red pimientos.
Arroz Mamposteao is a Puerto Rican fried rice made from leftover white rice and stewed beans, tossed with fried sweet plantain, ham or bacon, peppers, onion, garlic, and sofrito. It is finished with sazón and fresh cilantro.
Puerto RicanMain Course1 hr3–4 servings786 kcalGluten-freeDairy-freeEgg-freeLow Fat / Low Cholesterol
A Roman-style no-knead pizza dough of bread flour, yeast, sugar and salt, risen for a full day and baked on a steel or stone until puffy and charred at the rim.
Main course30 mintwo 10" to 12" pizzas88 kcalVegetarianVeganDairy-freeEgg-freeDiabeticLow Fat / Low CholesterolRenal
A great all rounder Asian Marinade that infuses chicken with sweet/savoury flavours. This Asian chicken can be grilled, baked or cooked on the stove! MINIMUM MARINADE TIME: 1 hour though overnight is even better (especially for breast - retains juiciness in the meat better)
Grilled shrimp marinated briefly with garlic, tossed with lime zest and juice and nutty browned butter, finished with kecap manis, chilli, and coriander leaves.
Salmon fillets dusted in cornflour, fried until golden, then glazed in the pan with a honey, soy and oyster sauce mixture with garlic, ginger and chilli.