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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 old-fashioned lattice apple pie recipe features an easy-to-handle flaky pie crust and Honeycrisp apples in a diner-worthy filling you can make ahead.
Arroz Mamposteao is a Puerto Rican fried rice made from leftover white rice and stewed beans, tossed with fried sweet plantain, ham or bacon, peppers, onion, garlic, and sofrito. It is finished with sazón and fresh cilantro.
Puerto RicanMain Course1 hr3–4 servings786 kcalGluten-freeDairy-freeEgg-freeLow Fat / Low Cholesterol
Six individual pizzas made from a bread mix dough, topped with tomato sauce, basil, cherry tomatoes, mozzarella and Parmesan, baked now or frozen and baked from frozen.
Crisp, golden baked rice balls made from leftover risotto mixed with egg and cheese and rolled in oiled panko crumbs — all the crunch of the fried classic from the oven.
A great use for leftover roasted sweet potatoes: halved, hollowed, and baked with an egg in each boat, topped with a tangy herb, caper and raisin relish.
Leftover baked potato flesh blends into a cheesy soup with stock and milk, while its skins crisp in a hot oven. Spring onions and extra cheddar scatter over each serving.
Brussels sprouts tossed in a balsamic, honey, and garlic dressing and roasted cut side down on a preheated pan until deeply caramelized and tender, finished with flaky sea salt.
This butternut squash mac and cheese is great for batch cooking. It’s gluten free, but use regular pasta and bread if gluten isn’t an issue for you. Each serving provides 474 kcal, 22g protein, 77g carbohydrate (of which 9g sugars),7g fat (of which 3g saturates), 7g fibre and 1.2g salt.
Main course1 hrServes 12474 kcalVegetarianEgg-freeLow Fat / Low CholesterolHigh Fiber
A chilled berry chia pudding layered with raspberry coulis, set with sea moss gel and crowned with coconut chips and fresh raspberries. A bright, make-ahead start to the day.
Here they're cooked in the oven with mushrooms in a smoky tinga marinade, ideal for hands-off meal prep. Use it for burritos, rice bowls and nachos as well as tacos. For this recipe you will need a blender. Each serving provides 554 kcal, 18.3g protein, 54.6g carbohydrate (of which 8.6g sugars), 25.2g fat (of which 5.8g saturates), 18.1g fibre and 2.51g salt.
Main course1 hr 30 minServes 2 (makes 6 small tacos)554 kcalGluten-freeDairy-freeEgg-freeHigh Fiber
Brown rice bowls topped with spice-blackened shrimp, corn, black beans and avocado, drizzled with a cilantro avocado ranch. Bold, fresh and good for meal prep.
American, MexicanDinner, Main Course20 minServes 5823 kcalGluten-freeEgg-freeHigh Fiber
A smooth, make-ahead chicken liver pâté with thyme, marjoram, sage, allspice and a measure of bourbon, sealed under clarified butter. It keeps for up to two weeks in the fridge.
Makes 8 to 10 servings84 kcalGluten-freeEgg-freeDiabeticRenal
A stovetop cranberry sauce with finely diced green and Honeycrisp apples, orange and lemon zest and juice, finished with bourbon and chilled until set.
This easy Brunswick Stew recipe is made with simple ingredients and packed with delicious flavor. A classic that's perfect for family dinners or meal prep!
Yellowtail pieces and thick daikon rounds simmered gently in a soy, sake, mirin and sugar broth with ginger, under a drop lid. Julienned ginger garnishes the fish, and the flavour deepens if the dish cools in its broth before reheating.
Leftover butter chicken spread over naan with its sauce, mozzarella and sliced red onion, baked until bubbling. A yogurt drizzle and chopped cilantro finish the quick flatbread pizzas.
A large batch of green beans blanched until tender, shocked cold, then reheated in melted butter with minced parsley and black pepper. A simple, glossy holiday side that keeps its green color.
Packed with hearty kale, sweet roasted butternut squash, and pomegranate and pumpkin seeds, this seasonal salad is bright, satisfying, and make-ahead-friendly.
Chopped dumplings are mixed with rice, vegetables, and egg, then pan-fried into round patties topped with melted cheese. It is a clever way to turn leftover dumplings and rice into a new meal.
Like all curries, this eats even better the next day, once the flavours have settled. If you’re not eating it straight away, reduce the cooking time in the penultimate step to 10 minutes (to allow the squash to finish cooking when reheating it). Any leftover sauce eaten with rice and a fried egg or two is one of life’s simple pleasures
Seasoned chicken strips and sautéed peppers and onion packed over rice in grab-and-go containers — a flavourful, filling lunch or quick dinner made ahead.
These juicy, herby chicken koftas are packed with garlic, coriander and chilli. They’re easy to batch cook and freeze, making them handy for quick weeknight dinners or lunches. Serve with rice or warm flatbreads and salad, or stuff into wraps and sandwiches. For this recipe you’ll need a food processor and an air fryer. Each serving provides 519 kcal, 68.5g protein, 7.3g carbohydrate (of which 5g sugars), 23.2g fat (of which 5.8g saturates), 3.3g fibre and 3.25g salt.
Turkish and Middle EasternMain course1 hrServes 2437 kcalDairy-freeEgg-freeDiabetic
A clear, full-flavoured chicken stock simmered gently from chicken frames with carrot, celery, onion and herbs. It keeps five days in the fridge or six months in the freezer and can stand in for bought stock cup for cup.
Tender shredded chicken simmered in a smoky tomato-chipotle sauce with onions and garlic. Serve this Chicken Tinga on crispy tostadas, in tacos, or use it for easy make-ahead meals.
A dense, velvety chocolate mousse folded with crushed caramelised almond praline and topped with whipped cream and more praline. Party-ready and make-ahead friendly.