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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 exceptionally fluffy hummus gets its silky texture from a high-powered blender and a couple of ice cubes that emulsify and lighten the dip as it blends.
American-style pork ribs rubbed with a paprika and cayenne spice mix, oven-baked under foil in dark beer until tender, then finished uncovered in a chipotle and crushed tomato barbecue sauce.
A generous autumn grazing board of cured salamis and prosciutto, four cheeses, pumpkin crisps and cookies, fresh fruit and a pumpkin dip for spreading.
A chicken salad of rotisserie chicken, celery, cranberries, pecans, pickles and apple in a blended cottage cheese and yogurt dressing, scooped onto cheddar-topped apple slices.
A large shareable crunchwrap of taco-seasoned ground chicken, black beans, guacamole, lettuce, tomatoes and tostada shells folded in overlapping flour tortillas and toasted in a skillet.
A chopped tomato and cucumber salad with mint and coriander under a lemon, sumac and paprika dressing, crowned with crisp baked flatbread ribbons and lightly pickled red onion.
Fettuccine tossed in an emulsified Alfredo sauce of butter, cream and Parmigiano Reggiano with finely minced shallot, loosened with a splash of the pasta's own cooking water so the sauce clings to every strand.
White fish fillets marinated with ginger, garlic, lemon and chiles, lightly seared, then simmered in a coconut broth with tomatoes, peppers, carrots, bok choy and spinach.
Pancetta-wrapped beef medallions are seared in butter and olive oil, then finished with a strained balsamic sauce spiced with juniper, cloves and cinnamon.
Main Courses15 minServes 4415 kcalGluten-freeEgg-freeDiabeticRenal
White fish portions dredged in flour, dipped in a beer batter seasoned with paprika, Old Bay and chili powder and fried until golden, served on potato buns with melted cheese and a mayo, pickle, caper and dill sauce.
Filipino sinangag: cold cooked rice stir-fried in oil with a generous amount of garlic cooked until golden and crisp, seasoned with onion powder, salt and pepper and finished with sliced green onions.
Filipino spaghetti in a savory-sweet sauce of ground pork, sliced beef hot dogs, marinara and banana ketchup, tossed with the pasta and topped with grated Edam and Parmesan.
Main course30 min6–8 servings58 kcalEgg-freeDiabeticLow Fat / Low Cholesterol
A chilled batch punch for twelve: cider, cinnamon whiskey, cranberry and orange under sparkling wine, with sliced apples, citrus and whole spices floating on top. Built ahead, sparked at the last moment.
Ground beef seared in a hot pan with garlic and chilli flakes, then cooked down in a sweet-hot sauce of sriracha, soy sauce, rice vinegar and brown sugar until caramelised, and served over rice with crunchy vegetables.
White fish strips in a mayonnaise and egg batter, pressed into panko breadcrumbs that are toasted golden before the fish is even coated, then baked until crisp and served with lemon and tartare sauce.
Flour-dusted white fish and smashed baby potatoes crisped together in one pan, with green beans braised in wine and a lemon, butter and caper pan sauce.
An Old Bay-style spice blend of celery salt, smoked paprika, mustard powder, mace, allspice, clove, ginger, cayenne and cardamom, rubbed over fish fillets that are pan-fried in butter and finished with foaming butter drizzled over.
Pan-fried flour-dusted fish fillets over charred eggplant slices, topped with a fresh tomato, chili and basil salsa whose juices form the sauce, with toasted sourdough on the side.
Pan-fried white fish fillets kept warm while a French white wine and cream sauce is reduced in the same pan and finished with cold butter whisked in cube by cube until glossy, then spooned over the fish with parsley.
Thin, deeply browned 80/20 beef patties with melted American cheese on butter-toasted sesame buns, piled with long-cooked caramelized onions. Wrapping each burger in foil for a few minutes steams the bun around the hot patties.
AmericanMain course30 minMakes 2 double burgers or 4 single burgers573 kcalGluten-freeEgg-freeDiabeticRenal
A layered soda drink with crushed grapes at the bottom, Yakult and sparkling water in the middle, and crushed watermelon spooned over the top, served over ice.
Three small dips made from leftover dairy: double cream thickened with lemon and chives, cottage cheese blended smooth with jalapeño and sundried tomatoes, and crème fraîche stirred with lemon, garlic and fresh herbs.