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.
A whole red snapper fried until the skin turns shatter-crisp, then topped with a hot, fragrant basil sauce. Fresh chili brings real heat, balanced by garlic, sweet onion and tender-crisp green beans and peppers.
A crisp-fried whole red snapper finished with a savory ginger and black bean sauce. Mushrooms, bell pepper and scallions keep the topping fresh and colorful against the rich, salty beans.
A whole red snapper is fried until its skin is deeply crisp, then spooned with a syrupy chili sauce that balances heat, sourness, salt and sweetness in equal measure. Serving extra sauce at the side lets everyone take as much of the fiery glaze as they like.
Bone-in chicken thighs cut alongside the bone, rubbed with smoked paprika and lemon pepper, dredged in flour and cornstarch and pan-fried skin-side down.
Onion rings laid over a layer of shredded Parmesan on a baking sheet, brushed with olive oil and seasoned, then baked until golden and crisp and broken into chips.
Juicy, delicious shrimp dinner with a delightful crunch that comes together from start to finish in just 25 minutes. Savory, garlicky, lemony, buttery, and a bit spicy – all these beautiful flavors you'll get in just a pan!
Crispy Buffalo Tofu with Caesar Salad is a American main course centred on tofu, prepared in a straightforward home style. Serve it as directed in the method.
AmericanMain course17 min2-4 servings (I make this for me and my husband + 2 small kids)136 kcalVegetarianEgg-freeDiabeticLow Fat / Low Cholesterol
Frozen dumplings pan-fried until golden, then set onto a melting layer of cheddar in the same pan so the cheese cooks into one crisp, lacy sheet underneath them. A scatter of parsley and Parmesan finishes the crunchy, salty appetizer.
AmericanAppetizer15 minServes 2 to 3411 kcalVegetarianGluten-freeEgg-freeDiabetic
Rice paper wraps filled with ground chicken, cabbage, carrots and mushrooms in a cashew butter sauce, pan-fried until crisp and served with a soy dipping sauce.
These copycat Long John Silver's Chicken Planks feature tender chicken tenderloins coated in the restaurant's signature light, crispy batter. Perfect for a fast-food fix at home that tastes even better than the original!
AmericanAppetizer, dinner, Main Course25 minServes 6428 kcalDairy-freeEgg-freeDiabetic
A single bowl of noodles and bok choy in a shallot oil and scallion sauce broth built in the bowl, topped with a five-spice chicken thigh fried until its skin is crisp.
Boneless skin-on chicken thighs seasoned with cumin, turmeric, Sichuan peppercorn and red chili, pan-fried crisp and spooned with a sizzling green onion, ginger and garlic oil.
Extra-firm tofu and carrots roasted in potato starch and Madras curry powder until crisp, served over rice with a coconut yogurt, ginger and garam masala sauce.
Dry chickpeas are soaked, boiled, and air-fried in olive oil with curry powder, paprika, and garlic until they cool into a crunchy, warmly spiced snack.
Crisp-skinned duck pieces tossed quickly in a fiery basil sauce so the skin stays crunchy under the glaze. Chili heat, garlic and sweet basil dominate, with peppers and green beans for freshness and bite.
ThaiMain course20 minServes 2 to 31097 kcalDairy-freeEgg-freeHigh Fiber
Warm, crisp-skinned duck folded through a crunchy mix of apple, carrot, pineapple and red onion in a smoky roasted-chili dressing with lime. Roasted cashews and cilantro finish the salad, which is sweet, sour and fiery.
Slices of crisp duck fanned over bright steamed broccoli and carrots, finished with a shiny tamarind sauce. The sauce leans tart and sweet, cutting neatly through the richness of the duck.
Pan-fried frozen dumplings over Napa cabbage, cucumber, tomatoes, purple onion and herbs, tossed in a soy, sesame and chili crisp dressing with chopped peanuts.
Mini flour tortillas pressed onto crumbled feta in a hot pan until the cheese crisps, filled with chipotle adobo chicken, lettuce, avocado, corn and sour cream.
AmericanMain course30 min6 to 8 tacos501 kcalEgg-freeDiabetic
A flatbread brushed with olive oil and topped with Brie, dried cranberries and toasted almonds, drizzled with honey and thyme and baked until the cheese melts.
Dry-brined chicken tenders dipped in a seasoned wet batter, packed in a craggy flour and starch dredge, and double-fried — first at 325°F, then at 375°F.
Air-fried medium-firm tofu, soaked in salted water first, under a sizzling hot-oil sauce of garlic, green onion, red chili, sesame seeds, soy sauce, vegetarian oyster sauce and sugar, finished with cilantro.
Pan-crisped potato gnocchi tossed with juicy, just-softened tomatoes, sweet red onion, and a splash of balsamic, finished with fresh parsley and basil.
