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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.
An 8-pound brisket rubbed with browning sauce and liquid smoke and a coffee, pepper, and smoked paprika rub, baked low in the oven, wrapped partway through, and rested before slicing.
Lamb rib chops marinated in balsamic, soy, and rosemary, seared, baked, and broiled under a reduced balsamic and honey glaze made from the pan juices and reserved marinade.
Individual baby back ribs rubbed with smoked paprika, chili powder, cayenne and brown sugar, baked sealed in foil with apple cider vinegar, then finished with barbecue sauce.
Two racks of baby back ribs rubbed with yellow mustard and a smoky brown sugar spice blend, wrapped in foil and baked low until fork-tender. A final brush of barbecue sauce under the broiler gives the racks a sticky, caramelized finish.
A chuck roast braised in a blended marinade of chipotle in adobo, lime, apple cider vinegar and warm spices until it shreds easily, then tossed in its cooking juices.
Pork ribs rubbed with a paprika, thyme and oregano spice mix bake gently under foil over apple cider until tender, then build up layer after layer of homemade barbecue sauce glaze. The sauce itself simmers for about 45 minutes with ketchup, molasses, brown sugar and apple cider vinegar.
Thick-cut bacon strips dredged in all-purpose flour and refrigerated overnight in a single layer, then baked at 400°F and turned once. The light flour coating helps the oven-baked bacon brown evenly and crisp like fried bacon without deep-frying.
AmericanBreakfastAs many servings as you likeDairy-freeEgg-free
Bone-in chicken thighs rubbed with tomato paste, lemon and garlic and herb seasoning, roasted at 425°F over asparagus, carrots and red onion in a light broth.
A pork loin roast rubbed with olive oil, salt, pepper, garlic powder, rosemary, thyme and paprika, roasted uncovered and rested before slicing, with potatoes roasted around it.
An Alsatian-style flatbread pizza on a thin yeast crust, topped with caramelized onions, grated Gruyère, crisp double-smoked bacon and toasted garlic chips. Crème fraîche and a parsley-garlic oil are drizzled over the hot pizzas, with lemon zest and parsley leaves to finish.
AmericanMain coursemakes 2 (14-inch) pizzas; serves 4 as an appetizer or 2 as a main course566 kcalEgg-free
Shrimp marinated in olive oil with chipotle, chili powder, lime and cilantro, threaded onto skewers with red and green bell pepper and baked at high heat.
Challah cubes and sliced Granny Smith apples soak overnight in a cinnamon custard, then bake under a brown sugar streusel with powdered sugar and maple syrup to serve.
Soft yeasted rolls are filled with butter, brown sugar and cinnamon, rested overnight in the refrigerator, then baked and spread with cream cheese icing.
A make-ahead breakfast casserole of English muffin cubes and Canadian bacon soaked in seasoned eggs, baked until set and draped with lemony hollandaise-style sauce.
Creamy copycat Brekki overnight oats with vanilla, cinnamon, buckwheat, almonds, and chia seeds. Five minutes of prep and breakfast is ready in the morning.
Rice noodles tossed with crispy pan-fried tofu, bell pepper, carrots and onion in a coconut aminos, maple syrup and sesame oil sauce, finished with scallions.
An almond flour apple cake layered with a pecan and walnut crumble made with coconut oil and coconut sugar, with coconut milk and maple syrup in the batter.
A bread-free stuffing of roasted butternut squash cubes with Italian sausage, bacon, apple, celery and dried cranberries seasoned with sage, thyme and rosemary, baked in a Dutch oven.
Banana cupcakes made in a blender with almond flour, almond milk and maple syrup, folded with dairy-free chocolate chips and topped with vanilla frosting.
Almond and coconut flour thumbprint cookies spiced with cinnamon and nutmeg, filled with a coconut milk caramel simmered from coconut sugar and finished with sea salt flakes.
A cashew chicken skillet with flour-coated chicken, broccoli and onion in a coconut aminos, maple syrup, garlic and ginger sauce, topped with cashews, black sesame seeds and cilantro.
A cauliflower stuffing with mild Italian sausage, onion and celery, seasoned with sage, thyme and rosemary and simmered in broth until the liquid absorbs.
Small chocolate bites baked from cocoa powder, coconut flour, coconut oil and maple syrup in a muffin tin, filled with almond butter and topped with raspberries.