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.
Spice-marinated duck breasts roasted until the skin crisps, served with gingered sweet potato mash, a smooth mango purée and a quick mango and kale salsa.
Five-spice duck breasts with crisp skin, a sharp-sweet rhubarb purée and caramelised rhubarb batons, stir-fried pak choi, and a reduced vinegar and stock sauce.
A Greek-seasoned chicken and rice bake where lemon, herbs and smoked paprika flavour the grains as they cook, finished with tzatziki, pita, fresh herbs and lemon for serving.
Ground pork layered with wonton wrappers in ramekins and steamed, in the shape of a lasagna, with napa cabbage, mushrooms, ginger and oyster sauce in the filling.
Ground pork seasoned with ginger, garlic, oyster sauce, chili crisp and soy sauce is layered between water-dipped dumpling wrappers, steamed or baked in broth, and topped with more chili crisp and green onions.
Crisp-bottomed gyoza over a crunchy carrot, cucumber and red cabbage slaw in a ginger, honey and sriracha dressing, drizzled with spicy lime mayonnaise.
Main course40 minServes 2400 kcalVegetarianDairy-freeEgg-free
Chicken breasts and thighs are seared in butter with onion, garlic and curry spices in a Dutch oven, then simmered in coconut milk and crushed tomatoes and served over rice with naan and cilantro.
A beef chuck roast seared and braised in a Dutch oven with carrots, celery, onion, baby gold potatoes, red wine and beef broth until the meat falls apart.
Pork belly and chewy rice cakes grilled until golden, then slicked with a fiery gochujang seasoning and given a charred finish. A bed of sugar-softened onion slices cools and sweetens each bite.
Saltine crackers covered with a 3-minute butter and brown sugar toffee, baked, coated with chocolate almond bark and scattered with pastel Easter candies.
Lamb neck braised on the bone with Rioja, tomatoes and smoked paprika, finished with a pounded almond, saffron and bread garnish sharpened with sherry vinegar.
Main course2 hr 30 minServes 4174 kcalDairy-freeEgg-freeDiabeticLow-SodiumRenal
Slow-braised lamb breast pressed overnight, sliced into finger-thick pieces, crumbed and fried into scrumpets. A parsley, chervil, mint and wild garlic salsa verde with capers and lemon, plus roasted Little Gem lettuce, cuts through the rich lamb.
A 15-minute pad Thai of soaked rice noodles with chicken, shrimp and tofu in a tamarind, fish sauce and brown sugar sauce, with egg, bean sprouts and crushed peanuts.
Turkey meatballs simmered low and slow in a creamy mushroom and beef broth sauce sharpened with steak sauce and Worcestershire, finished with Greek yogurt for tang.
Dry penne baked in one dish with crushed fire roasted tomatoes, non-dairy milk, olive oil and seasonings alongside meatballs, broiled and finished with Parmigiano Reggiano.
A chuck roast braised in a Dutch oven in BBQ sauce sharpened with Dijon mustard, smoked paprika, garlic and onion powders, then shredded in its juices.
A golden masa cake with a molten middle of refried beans and mozzarella, cooked on a dry griddle until the edges crisp. The hand-pressed rounds are filling, simple and best eaten straight from the pan.
Flank steak or top sirloin marinated in soy, oyster and hoisin sauces, stir-fried with garlic and ginger and finished with blanched broccoli in a beef broth and brown sugar sauce, served over rice or noodles.
Rice bowls topped with soy-seasoned ground beef, blanched bean sprouts and watercress, stir-fried carrot, kimchi and a runny fried egg, with gochujang alongside.
A tied, trimmed beef tenderloin rubbed with kosher salt and an olive oil marinade of garlic, rosemary, thyme and onion powder, slow-roasted at 275°F to temperature and rested before slicing.
Extra-firm tofu slices fried golden, then braised with shiitake mushrooms, bell pepper and dried chiles in a soy and Shaoxing sauce until it reduces around them.
Easy Cassoulet - hearty and oh-so-filling French recipe made EASY. A one-pot meal loaded with beans, sausages, chicken, carrots and more cooked low and slow in a rich aromatic sauce topped with buttery garlicky breadcrumbs for added texture. Truly an elevated comfort food!