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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.
This cowboy hamburger soup is loaded with ground beef, potatoes, beans, and vegetables in a seasoned tomato broth. Everything cooks in one pot, and there’s plenty left for tomorrow’s lunch!
Mild sausage crumbles cook in a cast iron skillet with chili powder and onion powder, deglazed with pale ale beer, before Velveeta and Monterey jack melt into a smooth queso. Black beans, corn and Rotel tomatoes heat through in the cheese, and the dip is served warm with tortilla chips.
Cooked brown rice is tossed with red and green bell peppers, red onion, corn, black beans, tomatoes and coriander in a lime dressing sweetened with honey and spiced with chipotle, cumin and garlic. The salad tastes bright straight away and even better the next day.
Spaghetti is tossed in a skillet sauce of ground beef and onion cooked in bacon drippings, with chili powder, Worcestershire sauce, Rotel tomatoes and tomato sauce. Crisp bacon goes back in, cheddar melts over the noodles, and scallions and jalapeno finish the pan.
Day-old rice stir-fried in a wok with scrambled eggs, broccoli, corn, bean sprouts, onion and garlic, seasoned with oyster sauce, soy sauce and sesame oil and folded with lump crab meat, with a homemade teriyaki sauce for serving.
A sharing platter of salt and vinegar crisps dotted with white crab meat, lemon and cress, with a spicy marie-rose style crab dip in the middle for scooping.
Light meals & snacks30 minServes 2–4 as a snack or sharing starter49 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Sweet lump crab is the star of this fried rice, tossed through chilled jasmine rice with egg, scallion and a light hand of seasoning so nothing covers its flavor. A squeeze of lime and cool cucumber at the table keep each bite bright and clean.
A cool, creamy crab salad with celery, shallot, lemon and Old Bay, folded in a seasoned mayonnaise dressing. Serve it on a bun, with crackers or over lettuce.
Crab sticks and salted cucumber folded into a Greek yogurt and mustard sauce, layered with cheese and lettuce in bread. Cool, crunchy, and creamy at once.
Shredded chicken, bacon and frozen egg noodles simmer in a ranch-seasoned chicken broth with onion, carrots and celery, then cream cheese, cheddar and half and half melt in to make the broth creamy. Extra bacon, cheddar and green onion garnish each bowl.
AmericanDinner, Main Course, Soup30 minServes 6581 kcalDiabetic
A crisp salad of arugula, Honeycrisp apple slices, dried cranberries, feta and walnuts under a tangy yogurt and mustard vinaigrette sweetened with honey.
The classic mule dressed for the holidays: vodka and tart cranberry under a long pour of ginger beer, with lime for brightness and rosemary and cranberries riding on top. Built in the mug, never shaken, so the ginger beer keeps its bite.
Yogurt and melted butter keep these one-bowl cranberry muffins light, with tart berries folded in at the end. They bake golden in under twenty minutes.
A rich, boozy Christmas mincemeat of cranberries, raisins, currants, prunes and dates with grated apple, orange and warm spices, matured in jars for at least two weeks.
A bright cranberry sauce cooked with a whole chopped orange, cinnamon and allspice until the berries burst and the juices turn syrupy. It keeps for a week in the fridge.
American25 minMakes about 2½ cups590 kcalVegetarianGluten-freeEgg-freeLow-SodiumHigh FiberRenal
Butterflied jumbo shrimp stuffed with a crab meat mixture of mayonnaise, Dijon mustard, lemon juice and crackers seasoned with Old Bay, Cajun seasoning, lemon pepper and smoked paprika, baked and drizzled with garlic butter.
A smooth, pipeable cream cheese frosting with a gentle tang, sweetened with powdered sugar and flavored with vanilla — enough for a celebration cake or a tray of cupcakes.
Extra-soft snickerdoodles made with cream cheese in the dough, rolled in cinnamon sugar and baked until puffy at the edges. The chill time keeps them thick and tender.
Chicken thighs seared skin-side down, cut into pieces, and simmered with button mushrooms in milk and fresh cream. Parsley folded in at the end freshens the rich stew.
Chilled spaghetti served over a cold cream sauce with a whisper of Cheongyang heat, topped with plum-pickled cherry tomatoes in basil pesto. Crisp bacon and Parmesan finish the bowl.
Cream of Mushroom Soup – creamy, elegant cream of mushroom soup made from scratch loaded with a pound of mushrooms and layers of flavors. You’ll be shock how easy it is to make!
Frozen corn folded into a butter, flour, heavy cream and milk sauce seasoned with salt, pepper and sugar, with an optional torched turbinado sugar top.