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.
Chicken marinated in lemon, garlic and yoghurt, seared in batches and smothered in a warm garlicky lemon yoghurt sauce with tahini, served with Lebanese bread.
Lemon and garlic yoghurt chicken cooked hard and fast in a non-stick pan, rested, then laid over a pool of warm tahini yoghurt sauce with parsley and olive oil.
Arborio rice is stirred with leeks, garlic and white wine and fed with hot chicken stock until creamy, then finished with butter, Pecorino, crisp pancetta and sugar snap peas.
Chunks of spiced Christmas pudding soaked with sherry form the base of this layered trifle, topped with pears, a mascarpone custard and softly whipped cream. Grated dark chocolate and flaked almonds finish the bowl for a festive make-ahead dessert.
Cold mashed potato is bound with egg, flour and melting cheese, studded with bacon and scallions, then crumbed and pan-fried into golden cakes. The centres stay soft and cheesy while the panko shell turns crisp.
Appetiser, Breakfast, Side Dish21 minServes 12195 kcalDiabetic
A shredded turkey salad with celery, scallions, pickled peppers, herbs, Dijon and mayonnaise is grilled between sourdough slices with American cheese until the bread is golden.
Chicken breasts are marinated in lemon, olive oil, garlic and rosemary, dusted with flour and seared, then simmered with cherry tomatoes and white wine until the tomatoes slump into a sauce.
A creamy, lemony bruschetta topping of cannellini beans half-mashed with lemon zest, lemon juice and parsley, spread on garlic-rubbed grilled bread. A pantry bite that takes minutes.
Lemon and honey dressing doubles as a chicken marinade for a substantial romaine salad with tomatoes, avocado, corn, red onion, dill and optional bacon.
A bowl of ricotta loosened with a little cream is seasoned with lemon zest, minced garlic and salt, then baked until the top lightly browns. A final drizzle of olive oil makes it a warm, scoopable spread.
Cheesy parmesan grits, simmered in chicken broth, form a creamy bed for shrimp quickly sauteed with garlic in butter and olive oil. Lemon juice and parsley are stirred through the shrimp at the end to keep the pan sauce lively.
Shrimp are sauteed in butter and olive oil with garlic, lemon juice and pepper, then topped with a parmesan, breadcrumb and parsley crumb and flashed under the broiler. The crisped shrimp are served over hot linguine.
American, Caribbean, Italian, Italian AmericanDinner, Main Course30 minServes 6409 kcalEgg-freeDiabetic
Short, tender cookies made with butter, powdered sugar, lemon zest and juice, rolled into balls, baked until the edges turn lightly golden and dusted with more powdered sugar.
A lemon-juice and zest batter cooks into tall, golden pancakes with a gentle tang from the milk curdled by the citrus. The short stack is best eaten warm, straight off the griddle.
Chicken breast steaks rubbed with lemon zest and olive oil, coated in peppered flour and pan-fried until golden, with no bought lemon pepper seasoning involved.
Lemon-pepper-seasoned chicken thighs are seared until golden, then finished in the oven in a brown butter sauce with garlic, chicken broth and lemon juice. The nutty butter and citrus keep the pan sauce rich but sharp.
AmericanDinner, Main Course25 minServes 4145 kcalGluten-freeEgg-freeDiabeticRenal
Lemon-pepper pork cutlets are seared quickly and rested, while zucchini, bell pepper and red onion char in the same pan. The vegetables are tossed through lemony couscous with mint and feta, and the cutlets are served on top with their resting juices.
Lemon zest is rubbed into the sugar for these muffins so the citrus perfumes every crumb, and Greek yogurt and milk keep the interior moist. A brief blast of high heat domes the tops before the temperature drops to finish baking.
Baby potatoes boiled until just tender, marinated warm in a lemon, olive oil and Dijon dressing, then tossed with green onions and parsley; no mayonnaise anywhere.
Thick lemon ricotta pancakes built on whipped egg whites, served with a blueberry compote simmered with sugar and lemon juice and optional crème fraîche.
Angel hair pasta is tossed with shrimp seared in butter and olive oil with onion and garlic, loosened with white wine and lemon juice. Chopped parsley, a dash of hot sauce and parmesan finish the pan.
A great creamy sauce that's super quick to make and goes with "everything" from beef skewers to roasted vegetables, Gyros wraps to broccoli fritters. It's bright, lemony, slightly garlicky and creamy, without the greasiness of mayo.