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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.
Vanilla ice cream blends with milk, mint extract and green food coloring into a thick, vivid shake. Whipped cream, maraschino cherries and crushed chocolate cookies decorate the top.
Chewy little baked cakes of glutinous rice flour and tapioca starch enriched with butter, milk and egg, baked in a sugar-dusted mold until puffed and golden.
A Pennsylvania Dutch pie with a sticky light molasses filling under a cinnamon and nutmeg brown sugar crumb, baked in a blind-baked butter crust. Slices are served with vanilla ice cream or whipped cream.
This traditional honey-and-walnut cake pairs a soft, fragrant sponge with a glossy sugar syrup that soaks right through every bite. Warm, nutty and generously sweet, it is the kind of dessert brought out for special occasions and family gatherings. With just a handful of pantry staples you can bring a taste of Albanian hospitality straight to your own kitchen.
Banana halves bake at 350 degrees under a glaze of melted butter, honey and cinnamon until soft and sweet. Chocolate chips and whipping cream are the optional toppings for this simple fruit dessert.
Cinnamon tortilla chips are spread on a plate and loaded with sliced strawberries, banana and blueberries. A dollop of whipped cream in the middle and a drizzle of chocolate or caramel sauce make them ready to share.
Cocoa-rich drop cookies made from a butter, sugar, egg and vanilla dough with flour, cocoa powder and baking soda, baked until puffed and just set. The edges turn crisp while the centers stay chewy and soft.
Dessert1 hrMakes about 36 cookies38 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
One large chocolate chip cookie mixed in a small bowl from melted butter, brown and white sugar and a spoonful of whisked egg, baked with a soft center.
A single cinnamon roll made from a banana, yogurt and self-rising flour dough with a butter, brown sugar and cinnamon filling and a powdered sugar icing.
A single cinnamon roll from a banana, yogurt and self-rising flour dough flavored with freeze-dried strawberry powder, with a strawberry powdered sugar icing.
Avocados blended smooth with ice, condensed milk and a splash of milk or coconut milk, poured into cups and finished with a drizzle of condensed milk and shredded coconut.
A lighter baked cheesecake on a graham cracker crumb base, made with reduced fat cream cheese and fat free vanilla Greek yogurt. Jam is swirled through the top before baking and melted chocolate is drizzled over the chilled squares.
Meet Slivkový Kompót, a wonderfully simple Slovak dessert that lets ripe plums shine. Gently poached in a fragrant syrup spiced with cinnamon and cloves, it delivers an intense fruity flavour and a glorious deep colour that brightens any table. It is a lovely way to taste the comforting, fruit-forward heart of Slovakian home cooking.
Eight thin layers of yellow cake stacked with chocolate frosting and finished with a poured chocolate coating, in the style of the Maryland island original.
A chocolate sponge layered with cream cheese cream and a salted caramel peanut layer, chilled, and finished with a milk chocolate glaze and chopped roasted peanuts. It slices after a final short chill.
Greek yogurt and peanut butter mousse cups layered with a peanut butter drizzle and a chocolate coconut oil shell, topped with chopped peanuts and flaky salt.
Medjool dates pitted, filled with peanut butter and chopped roasted peanuts, then dipped in dark chocolate thinned with a little coconut oil. Chilled until set, they keep in a sealed container in the fridge for up to a week.
Soft, chewy, no-bake mooncakes with a steamed rice-flour skin and a choice of three creamy vegan fillings — white bean matcha, purple sweet potato or lotus seed paste — pressed in a mould and served chilled.
Thick peanut butter cookies made with brown sugar and vanilla, chilled before baking, rolled in sugar and pressed with a fork into a criss-cross pattern.