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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 egg-yolk custard is cut into pieces, brushed with yolk and baked until the tops turn golden. The pieces stay creamy inside with a gently caramelized surface.
A dense, sliceable baked custard made with mashed taro, eggs, coconut milk and palm sugar, golden on top and gently sweet throughout. A few crisp fried shallots on top add the classic sweet and salty finish.
Jumbo American muffins made with all-purpose and cake flours, sour cream and buttermilk, folded with floured blueberries and topped with a chilled streusel, baked hot then at a lower temperature for tall domes.
Wafer-thin layers of pastry are packed with spiced nuts, baked until deeply golden and then drenched in a warm honey syrup that seeps into every crevice. It is sweet, crisp and unashamedly indulgent, the sort of treat that appears at weddings and holidays, yet is simple enough to make on a quiet Sunday afternoon at home.
A Classic Baklava made with phyllo pastry, ground pecans and drizzled with a sweet honey syrup. Crisp and tender, flaky and delicious, this baklava will surely impress!
Day-old croissants soaked in orange blossom syrup, filled and topped with a fluffy pistachio filling, baked until crisp and dusted with powdered sugar.
A 13x9 layered dessert on a Nilla Wafer, brown sugar and butter crust, with no-bake cheesecake filling, vanilla pudding, sliced bananas and whipped topping, chilled until set.
Banana slices coated in pancake batter and pan-fried until crisp outside and soft inside, dusted with powdered sugar and topped with blueberries and dried cranberries.
A pre-baked pie crust filled with vanilla pudding made with evaporated milk, folded with whipped topping, chopped vanilla wafers and lemon-tossed bananas, chilled and topped with more of each.
Tender and moist beneath its golden crust, it is scented with fragrant rose water and crowned with crunchy almonds. Simple to make yet quietly luxurious, it is the kind of treat that appears at celebrations, family gatherings and afternoons over coffee. Bring a taste of Bahraini hospitality into your own kitchen.
A cream cheese, egg and cream batter is baked at high heat in a parchment-lined 15 cm round mold, cooled slowly and rested overnight in the refrigerator.
Bauernmädchen Dessert is a German dessert built around vortag. It takes 45 min in total and serves 4 Portionen. It pairs well with coffee and vanilla ice cream.
There’s something so magical about slicing into a Baumkuchen. The layers inside reveal beautiful rings, like a tree trunk-hence the name, which means German tree cake. Plus it’s simpler than it looks! This recipe i
Kazakh fried dough biscuits — small wheat-flour dough cubes deep-fried into crisp golden bites, served with butter, jam or honey. The Kazakh celebration sweet, eaten by the dozen with milk tea.
A custard-style pie whose filling is simply blended navy beans with condensed milk, eggs, butter and warm spices, baked in a pastry crust until set and lightly puffed.
Chewy glutinous rice cakes tinted golden with gardenia powder and filled with sweet red bean paste. A chocolate pen turns each ball into a little bear face.