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.
Cheesecake balls built on graham crumb bases with a cream cheese filling around a peanut butter core, chilled, dipped in melted chocolate and finished with chopped peanuts.
Clusters of broken mini pretzels bound in a warmed peanut butter, honey and brown sugar mixture, scooped tall, topped with melted white chocolate and finished with flaky sea salt.
Clusters of crushed mini pretzels folded into a peanut butter and powdered sugar paste, shaped by hand and drizzled or dipped in melted milk chocolate, then chilled until set.
Pretzel sandwiches of mini twists joined with melted caramel, dipped in milk chocolate and sprinkled with coarse sea salt, then chilled until the chocolate hardens.
A spiced pumpkin and cream cheese filling folded with whipped cream, set in a Biscoff cookie crumb crust and chilled until sliceable, with no baking at all.
Pumpkin and cream cheese balls with powdered sugar, pumpkin spice, vanilla and graham cracker crumbs mixed through, rolled in a cinnamon graham coating and chilled until firm.
Star-shaped no-bake cookies of crispy rice cereal and mini marshmallows bound in a chocolate and peanut butter mixture, dipped in melted chocolate and sprinkled with crushed cereal or toffee bits. No quantities were given in the source, so each ingredient is listed as according to taste.
Peanut butter bites made with flaxseed meal, almond flour, collagen peptides and maple syrup, mixed with mini chocolate chips and finished with flaky salt.
Chopped pecans folded into a quick butter, brown sugar and cream caramel, mounded and capped with milk chocolate and a single proud pecan half. No baking at all — the clusters simply set until their chocolate tops turn firm.
A loaf-tin ice cream cake with a buttery digestive biscuit base, vanilla condensed-milk ice cream and a ripple of cooked blackberry coulis running through it.
A no-oven cheesecake of cream cheese, egg yolks, and cake flour cooked in the microwave in 4 minutes and chilled before serving. It is small, rich, and remarkably simple.
Halved red baking apples topped with an oat, dried cherry, pecan and seed mixture sweetened with maple syrup, baked until tender and served with maple-sweetened sour cream.
Thick, chewy oat bars loaded with chocolate chunks and chocolate chips, the reserved chocolate scattered over the top before baking for a studded finish.
An almond flour and oat cake with chocolate chips, made with curdled non dairy milk and flax eggs and covered in an oat crumble with mini chocolate chips.
A no-bake American banana pudding layered in a dish with Chessmen cookies, Nilla wafers, Golden Oreos and sliced bananas under a cream cheese and whipped topping pudding mixture.
White rice simmered in whole milk and heavy cream with sugar and salt until tender and thickened, finished with vanilla, cinnamon, nutmeg and raisins and served warm or chilled.
A baked pie crust filled with a stovetop coconut custard of sugar, cornstarch, milk and egg yolks finished with butter, vanilla and shredded coconut, chilled and topped with whipped cream.
Old-fashioned cooked fudge of sugar, Dutch-process cocoa, milk and corn syrup, boiled to the soft-ball stage, cooled undisturbed, then beaten until it thickens and loses its gloss before setting in the pan.
A lattice-topped pie of five pounds of spiced peach wedges in a butter and shortening crust made with apple cider vinegar, baked until the juices bubble thickly and served with vanilla ice cream.
A tender single-layer cake made with extra-virgin olive oil, milk, vanilla and almond extract, baked in an 8-inch round pan and brushed with olive oil to serve.
Slow-cooked from sugar, starch and warm spices until it turns glossy and translucent, then studded with toasted nuts, it is a dessert that rewards a little patience with a memorable result. This recipe brings a taste of Arabian celebration straight to your own kitchen.
Brown butter is creamed with brown and white sugar, then egg, vanilla, flour and a pinch of espresso powder make the dough for these chocolate-loaded cookies. A long chill and a short bake keep the centers soft.