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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.
Egg-shaped peanut butter, maple and almond flour centres are frozen, dipped in tinted white chocolate and flicked with cocoa speckles for a homemade Easter treat.
Roasted peanuts tumbled in a cinnamon-scented sugar syrup, pressed flat while hot, and cut into bites just before the slab fully hardens. The pieces snap cleanly and taste of toasted nuts and caramel.
Fragrant with cinnamon and a gentle touch of lemon, this classic bake is a staple of Slovak kitchens throughout the cooler months. This strudel is a good introduction to the warmth and generosity of Slovak baking.
A baked cheesecake on a graham cracker crumb crust, topped before baking with a corn syrup, brown sugar and egg pecan layer, cooled slowly in the oven and refrigerated until fully set.
Cheesecake bars on a graham cracker crust with a vanilla cream cheese filling, topped after chilling with a pecan, brown sugar and cream caramel layer.
A trifle of crumbled baked pecan pie layered in a dish with a cream cheese, powdered sugar and whipped topping cheesecake layer and drizzles of caramel and chocolate sauce, chilled before serving.
A baked cobbler with a cinnamon batter base, a layer of chopped pecans, and a brown sugar syrup that forms as it cooks. It is served warm with whipped cream or vanilla ice cream.
A layered dump cake in which a pecan, brown sugar, and corn syrup filling bakes under dry yellow cake mix and sliced butter. The top turns golden while the filling stays bubbly underneath.
A no-bake-style fudge of cocoa, cashew butter and coconut oil with peppermint extract, folded with mini marshmallows and topped with crushed candy canes.
Soft butter and cornstarch cookies flavoured with peppermint, chilled before baking and finished with peppermint cream cheese frosting and crushed candy canes.
Chewy persimmon-tinted rice cakes hide a frozen core of honeyed cream cheese and walnuts. The filling stays cool and creamy against the soft, stretchy dough.
A tropical piña colada poke cake: pineapple cake soaked with cream of coconut and pineapple juice, covered in coconut whipped cream and toasted coconut.
Pine Tart (Guyanese Pineapple Tart) is a Guyanese dessert centred on egg. It combines all-purpose flour, white sugar, cold unsalted butter for a straightforward, balanced result.
A dense cream cheese pound cake folded with drained crushed pineapple and finished with a pineapple juice glaze. It bakes in a bundt or tube pan at a moderate temperature until a toothpick comes out clean.
A yellow cake baked with crushed pineapple in the batter, topped once cool with a whipped topping, vanilla pudding and pineapple layer and chilled before slicing.
Juicy, sun-ripened pineapple meets a tender, buttery pastry that melts on the tongue, a dessert that tastes like a holiday in the tropics. Serve it at a celebration or simply with an afternoon cup of tea; either way, it brings a little Caribbean sunshine to the table.
Saint LucianDessert1–2 servings1689 kcalVegetarianHigh Fiber
A hybrid cobbler baked in a buttered dish, with sour cherries and crushed pineapple scattered under and over a loose self-rising flour batter, served warm with vanilla whipped cream.
A pink no-cook fudge made by melting white chocolate chips with sweetened condensed milk, flavoring it, and folding in mini marshmallows. It firms in the refrigerator and is cut into thick squares.
Turkmen fried dough — wheat dough cut into squares or diamonds and deep-fried into crisp golden bites. The Turkmen celebration sweet, served with butter, jam or honey and milk tea.
This light and airy Pistachio Cake is made from scratch, full of real pistachios, and topped with a delicious buttercream. It's a classy cake that will impress your guests on any occasion!
A baked pistachio cheesecake on a biscuit crust, with white chocolate and pistachio spread in the filling, baked in a water bath, chilled overnight and glazed with more pistachio spread and crushed pistachios.