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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.
Crisp bacon, chopped avocado and Little Gem lettuce are dressed with a lemon, garlic and mustard olive oil dressing. Golden bread croutons scattered through the bowl add crunch to the simple salad.
Charred scallions and toasted pistachios give this bulgur salad smoke and crunch against creamy avocado and peppery arugula. Lemon and jalapeño keep the grains tasting fresh and hot at once.
A chopped romaine and kale salad with avocado, tomatoes, black beans, corn and cotija, topped with oven-crisped quinoa and a chipotle-honey vinaigrette.
AmericanAppetizer45 min3 to 41634 kcalVegetarianGluten-freeDairy-freeHigh FiberRenal
A simple avocado salad of sliced ripe avocado and cucumber rounds with red onion, dill and cilantro, dressed with lime juice and olive oil and a pinch of chilli flakes.
A creamy tuna salad of drained albacore with mayonnaise, red onion, celery, dill, pickle relish, Dijon mustard, and lemon juice, stirred together for sandwiches or crackers.
AmericanAppetizer, Dinner, Main Course, Salad, Side Dish, Snack5 minServes 4211 kcalGluten-freeDairy-freeEgg-freeDiabetic
This is Papy's salad recipe, which he casually threw together one day for lunch as a side to his French schnitzel. It's crisp, fresh and full of texture - crunchy croutons, juicy tomatoes and a tangy Creamy French Dressing tying it all together. And it's so pretty too! Please take note of how this salad is build. Presentation matters! :)
A warm salad of crisp bacon, quickly seared shredded Brussels sprouts, marsala-plumped cranberries, and toasted pecans in a walnut oil and sherry vinegar dressing.
Side dishes1 hrServes 6288 kcalGluten-freeDairy-freeEgg-freeDiabetic
Poached eggs sit over spinach, roasted garlic tomatoes, crisp wholemeal croutons and chopped bacon, all glossed with a mustard and sherry vinegar dressing. The warm elements wilt the leaves just enough at the table.
Main course40 minServes 284 kcalDairy-freeDiabeticLow Fat / Low CholesterolRenal
Baharat-spiced chicken patties with dried apricot, served with a roasted pepper and orange orzo salad and a broccoli and cauliflower tabbouleh with bulgur wheat.
Turkish and Middle EasternMain course1 hr 30 minServes 4303 kcalDairy-freeEgg-freeDiabetic
Oysters baked in their shells under a spinach and cream cheese topping with garlic breadcrumbs and sheep's cheese, served family style with golden sautéed potatoes and a seaweed and lettuce salad.
A bean salad of garbanzo beans and black beans with cherry tomatoes, mint, parsley, dill and red onion in a blended lemon, sumac and jalapeño dressing.
A fresh, quick salad of bamboo shoots and edamame tossed in vegan mayonnaise with shichimi pepper, garnished with red chilli and chives — good alongside a stir-fry or as part of a Chinese feast.
Slow-cooked pork ribs in a homemade barbecue sauce, finished on the grill with more sauce, served with a charred cabbage and apple hot slaw and Jersey Royal potatoes steamed in spiced cowboy butter.
Eel pieces rubbed with garlic powder, oregano and black pepper grill under a butter, tomato juice and honey glaze, served with a lemon-dressed carrot slaw and champ.
A chopped romaine salad with BBQ shredded rotisserie chicken, corn, black beans and oven-crisped BBQ rice, dressed with a blended cottage cheese BBQ ranch dressing.
A romaine salad with barbecue sauce-coated chicken thighs, corn, black beans, tomatoes, green onions and crushed corn chips, tossed in a blended Greek yogurt and cottage cheese ranch-style dressing.
Chopped romaine is topped with black bean and corn salsa, thinly sliced grilled chicken and crispy fried onions, with a ranch and BBQ dressing and a tangy BBQ drizzle.
A big, crunchy chopped salad of romaine, corn, black beans, and tomatoes topped with barbecue-sauced shredded chicken, two cheeses, and tortilla strips, with a creamy barbecue, cilantro, and lime dressing.
Roasted delicata squash, crisp apple and fennel meet two kinds of beans under a tangy ham potlikker dressing. Toasted squash seeds and parsley finish the cold-weather salad with crunch and colour.
Grilled brisket is folded through fresh chives and onion in a spicy, tart dressing of gochugaru, soy, and plum extract, finished with perilla oil. It is a bright, punchy side that cuts through rich meals.
Grilled beef brisket is served cool over a tangle of julienned peppers, cucumber, carrot, and perilla, under a sharp mustard dressing. The contrast of warm beef and crisp raw vegetables keeps every bite lively.
Beef short ribs braised until tender and glazed with a homemade barbecue sauce, served with baked Gruyère macaroni cheese and a tangy raw and cooked beetroot slaw.
Roasted beetroot cubes tossed with red and green apple, toasted almonds, and cumin seeds, dressed at the last minute with a lime, honey, and yoghurt dressing.
Boiled beetroot marinated in cider vinegar, lemon and brown sugar, plated over a coriander and white miso dressing and scattered with roasted almonds, sesame, crispy shallots and nori flakes.
Mixed beetroots roasted in a sealed foil parcel, peeled and marinated in lemon and olive oil, then tossed with shaved fennel, blood orange segments and mint leaves.
Main course14 hrServes 47 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Raw and cooked beetroot dressed with lime and a spiced shallot oil, topped with torn burrata and the crispy shallot, garlic, chilli, and curry leaf mixture.
Side dishes40 minServes 4 as a side298 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
A vivid North African-style salad of orange segments, quartered cooked beetroot and baby leaves with cinnamon-candied walnuts, crumbled feta and a honey and orange blossom dressing.
Tender farro tossed with shaved fennel, cider vinegar and olive oil, folded with cooked beet wedges at the last moment and mounded over a swoosh of honey-garlic goat cheese and yogurt dressing.
Crisp lettuce with raspberries, blueberries, and pecans under a creamy raspberry dressing made from crushed raspberries, raspberry vinegar, mustard, and Greek yogurt.
Chopped kale massaged by hand with olive oil and salt until soft, then tossed with raw minced garlic, lemon juice, grated Parmesan and toasted breadcrumbs until the leaves are thoroughly coated.
A chickpea and herb mixture bakes as one big skillet falafel, cut into wedges and topped with cucumber, radish and pickled onion salad and a lemon yogurt drizzle.
A chopped, deli-style salad loaded with ham, salami, two cheeses, olives, Peppadew peppers and crunchy homemade croutons. The red wine vinegar and oregano dressing keeps the big bowl bright.
Mason jar salads of browned ground beef, iceberg lettuce, tomato, pickles, onion and cheddar over a Greek yogurt, relish and ketchup dressing layered at the bottom.