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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.
Buttermilk-marinated chicken thighs in a peppery spiced flour crust, fried and finished in the oven, with a crunchy cabbage and carrot coleslaw dressed with mayonnaise and chili sauce.
Cucumber cut in a diagonal criss-cross style, salted and squeezed dry, then dressed with dark soy, vinegar, perilla oil and ground sesame. A crunchy, tangy side that keeps its bite.
A leg of lamb marinated in orange, cinnamon, allspice and smoked paprika, roasted hot then rested and sliced over roasted chilli yoghurt. A sumac, herb and pine nut salad in the fattoush style crowns the platter.
Turkish and Middle EasternMain course14 hrServes 4–6662 kcalGluten-freeEgg-freeDiabeticHigh FiberRenal
Cucumbers smashed, salted and drained, then tossed with eschalot, green onion and sesame seeds in a chilli crisp, rice vinegar and sesame oil dressing.
A quick, punchy bean salad of borlotti beans with lemon, green pepper, cherry tomatoes, fresh chilli and herbs. It needs no cooking and improves as the lemon dressing soaks in.
Side dishes30 minServes 444 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Little gem lettuce tossed in a Calabrian chili Caesar dressing and covered with golden panko crumbs toasted in butter and olive oil with parmesan and oregano.
Glass noodles, crunchy celery, Asian greens and five-spice tofu dressed in a sesame-vinegar dressing and homemade chile oil. The salad echoes a classic jellyfish salad with plenty of tingle and crunch.
Serves 4 to 61025 kcalVegetarianVeganDairy-freeEgg-free
Chopped kale massaged with a sesame, soy, and rice vinegar dressing flecked with Korean chili flakes, rested so the leaves soften, with toasted panko for crunch.
Little Gem lettuce cups hold warm sautéed Medjool dates and watermelon radish under a creamy tahini and Greek yogurt dressing spiked with a homemade guajillo chile paste, finished with toasted sesame seeds.
Crunchy croûtons from day-old bread soak up a shallot and red wine vinaigrette alongside blanched asparagus, red onion softened in vinegar, torn mint and crumbled feta.
A creamy potato salad with a difference: sweet-tart rhubarb, macerated in cane sugar, is folded through with crème fraîche, mayonnaise, mustard, red onion and chives.
Blanched asparagus, snow peas and peas are cooled, dried and tossed with baby cos lettuce, torn mint and chunks of goats cheese in a lemon and olive oil dressing.
A spring bread salad of skillet-toasted sourdough, blanched peas, shaved fennel and watercress under a tangy kombucha and mustard vinaigrette with Pecorino.
A salad of pan-grilled squid, arugula, onion and mini bell peppers with an orange dressing of orange juice, lemon juice, olive oil, allulose and whole-grain mustard.
Barbecued squid is dressed with a vibrant, salty dressing and served with a fresh watermelon salad. These traditional Cypriot dishes are bursting with summer flavour.
Marinated flank steak sliced against the grain and layered in butter lettuce leaves with rice noodles, carrot, cucumber and mint, under a spicy cashew sauce.
Sliced New York strip steak, marinated in soy and olive oil, served over arugula with pepper, cucumber, red onion and corn, dressed with a basil vinaigrette.
Sliced seared steak over romaine with charred corn, tomatoes, red onion and blue cheese, dressed with a blended avocado, sour cream, cilantro and lime crema.
Sliced skirt steak over romaine with tomatoes, avocado, red onion, corn, lime and feta, dressed with a honey balsamic garlic dressing. The steak and corn are cooked before the salad is assembled.
Coffee- and spice-rubbed skirt steak, grilled or pan-seared and rested, served in warm corn tortillas with a yogurt corn salad, cotija and marinated onions.