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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.
A single banana and oat flour chocolate cake with chocolate squares sunk into the center, baked only until the top is just set so the middle stays gooey.
A savoury rosemary and cornmeal crust holding a whipped lemon mascarpone-style filling of vegan cream cheese and coconut cream, covered with fresh ripe figs — an easy, show-stopping vegan dessert.
Fork-tender baked sweet potatoes loaded two ways: with spicy roasted chickpeas and a lemony tahini dressing, or with smoky black beans and kale under fresh guacamole.
Macaroni is folded through a blended oat milk sauce with nutritional yeast, smoked paprika and vegan cheese, then grilled until golden. A crisp topping of garlic Brussels sprouts can be scattered over the baked dish.
Penne tossed with sautéed spring vegetables in a blended cashew, lemon and garlic sauce. Red pepper flakes and garlic crostini finish the creamy vegan primavera.
A cashew pumpkin cheesecake with pumpkin pie spice on a baked graham cracker and coconut sugar crust, frozen until set and thawed briefly before slicing.
A baked pie of rigatoni stood upright in a springform pan, tossed with vegan parmesan and covered with a mushroom marinara and melted vegan mozzarella.
Cubed baguette dried overnight and tossed with onion, celery, mushrooms, garlic, sage and thyme sautéed in vegan butter, plus toasted pecans and vegetable broth, baked until golden on top.
Orzo tossed with sweet peppers, fresh corn, basil and shredded chicken in a sharp lemon and garlic vinaigrette. Chilling lets the flavours settle into the pasta.
A pantry blend of Italian herbs, paprika, garlic and onion powders made for roasted vegetables. Five minutes of mixing replaces a store-bought seasoning.
A pantry-based black bean chili with sweet red peppers and warm spices, thickened with a little reserved bean liquid. Monterey Jack, sour cream and herbs on top make each bowl rich and bright.
A quick chilled dip of sour cream and mayonnaise seasoned with dill, chives, garlic powder and dried onion. The creamy bowl is made for dunking raw vegetables.
Strawberries, blackberries, blueberries and raspberries are folded into a sweetened cream cheese and whipped topping mixture until every berry is coated. A no-cook cheesecake salad served straight from the bowl.
AmericanAppetizer, Dessert, Salad, Side Dish15 minServes 8431 kcalVegetarianGluten-freeEgg-freeHigh FiberRenal
New Orleans' French Quarter in a glass: equal rye, cognac and sweet vermouth lengthened with Bénédictine and seasoned with both Angostura and Peychaud's bitters, stirred and served over one large cube.
All the savoury depth of the classic, built on a quick chilli and lemon-peel vinegar infusion instead of vodka. Tomato juice, Worcestershire sauce and Tabasco go over ice in a glass rimmed with salt and white pepper.
Air-fried salmon filets seasoned with chili powder and onion powder, brushed with a sweet buffalo, honey and sriracha glaze and garnished with sesame and green onions.
Seasoned, saucy ground beef spooned into individual bags of chips and topped with lettuce, tomato, jalapeños, onion, cilantro, sour cream, hot sauce and avocado.
Balls of almond flour, tahini, cinnamon and maple syrup with maca, frozen, dipped in melted dairy-free chocolate and finished with crushed walnuts and sea salt flakes.
Rolled oats and chia seeds soaked in milk with cinnamon, nutmeg, maple syrup and peanut butter, divided into jars and topped with apples cooked down with maple syrup and cinnamon.
Honeycrisp apples cored and filled with a coconut sugar, rolled oat, pecan, cinnamon and nutmeg mixture, baked under foil in a little water until tender.
Green and black olives tossed with garlic, orange and lemon zest, thyme, fennel seeds and Aleppo pepper in olive oil, then warmed in a saucepan until the oil sizzles.
Roasted sweet potato, Brussels sprouts and red onion tossed warm with massaged curly kale, dried cranberries and parmesan in a maple Dijon vinaigrette.
A chilled pistachio pudding salad folded with undrained crushed pineapple, mini marshmallows, whipped topping and chopped nuts, finished with whipped cream and maraschino cherries.