Every recipe a hand-built original — search the whole index, then open the page.
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.
Udon noodles in a butter roux cream sauce with dashi and garlic powder, tossed with mayo and masago and topped with a poached egg, ikura and seaweed powder.
Pasta with mushrooms cooked dry then in butter and soy sauce with shallots, under a cream, dashi and black pepper sauce finished with chives and parmesan.
A cold pasta salad with red and orange peppers, edamame, red cabbage, cucumber, bocconcini and sliced almonds in a sesame paste, soy and rice vinegar dressing with ginger.
Portobello mushroom caps stuffed with a crab, cream cheese, Japanese mayo, shredded cheese, lemon zest and prawn filling and air fried until crisp outside and creamy inside.
Skin-on chicken thighs rendered crisp in the pan, served sliced over jasmine rice cooked in chicken stock with ginger, green onion and soy sauce in the rendered fat.
Boneless skin-on chicken thighs seasoned with cumin, turmeric, Sichuan peppercorn and red chili, pan-fried crisp and spooned with a sizzling green onion, ginger and garlic oil.
Flaky pancakes made with a hot-oil flour roux folded into the dough, pan-fried until puffed, then filled through a hole with beaten egg, salt and green onion.
Egg roll wrappers filled with ground pork, shrimp, bean thread noodles, wood ear mushroom and carrot, rolled and fried at 350°F until golden, served with sweet Thai chili sauce.
Medium firm tofu soaked in salted water, coated in rice flour and fried, then double fried, and served with a grated garlic, vegetarian oyster sauce, soy sauce and sugar sauce.
Air-fried medium-firm tofu, soaked in salted water first, under a sizzling hot-oil sauce of garlic, green onion, red chili, sesame seeds, soy sauce, vegetarian oyster sauce and sugar, finished with cilantro.
One-inch chicken thigh cubes marinated in soy sauce, cooking wine, garlic and five-spice, battered with rice flour and egg, coated in tapioca starch and fried with Thai basil, then double fried.
A crisp-edged pancake made from Korean pancake mix and cold sparkling water with green onion and red chili in the batter, topped with shrimp and calamari and served with a soy, rice vinegar and sesame dipping sauce.
Boneless skin-on chicken thighs coated in cornstarch and pan-fried crisp, drizzled with a 30-second pan sauce of soy sauce, oyster sauce, sugar, green onion, garlic and ginger.
Chicken wings marinated in soy sauce, oyster sauce, black pepper, Sichuan peppercorn and garlic powder, coated in egg and corn starch and pan-fried crisp, with Thai basil in the last minutes.
Yeast dough buns filled with ground pork seasoned with soy sauce, sesame oil, oyster sauce, white pepper and ginger with green onion, pan-fried and steamed in the pan until the bottoms are crisp.
Thin pork belly slices marinated in soy sauce, five-spice, paprika, garlic powder and cumin, pan-fried crisp and wrapped in lettuce with a spicy green onion salad in sesame oil, chili flakes and rice vinegar, plus side dishes of choice.
Boiled little potatoes smashed flat on a baking pan, drizzled with a garlic miso butter and broiled until crisp and brown, garnished with green onion and sesame seeds.
Cooked rice tossed with soy sauce and chili oil and baked until crisp, served over romaine, cucumber, avocado, green onions, cilantro and edamame with a yuzu dressing.
Deveined shrimp coated in rice flour and corn starch and fried crisp, then tossed for 30 seconds in butter with garlic, jalapeno, sea salt, black pepper and Sichuan pepper powder.
Medium-firm tofu coated in sweet potato flour or tapioca starch and deep fried, sauced with a hot-oil mixture of garlic, black vinegar, vegetarian oyster sauce, cumin, Korean red chili flakes, sesame seeds and sugar.
Deep-fried balls of grated zucchini, carrot and potato bound with egg and cornstarch, served with a lemon and chive yogurt sauce or a Sichuan pepper seasoning.
Cucumber wedges are dressed in a peanut and soy dressing and layered over slices of silken tofu, finished with a scallion and peanut crumble and sesame seeds.
AsianSalad0 min2 hearty portions or 3 to 4 as a side223 kcalEgg-freeDiabetic
Cool cucumber, cabbage and carrot in a lime, fish sauce and sesame dressing with jalapeño heat, showered with cilantro, mint, dill and toasted sesame seeds.
AsianSalad0 min4 to 6 servings108 kcalGluten-freeDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
A one-pot Korean-style dish of chicken thighs marinated in red chili paste and chili powder, cooked with cabbage, carrot and udon noodles and finished with melted cheese.
Noodles served over a sesame paste, black vinegar and chili oil sauce, topped with ground pork fried with sui mi ya cai, garlic and Sichuan pepper, with bok choy.
A restaurant-style egg fried rice of cold cooked rice stir-fried with egg and green onion, seasoned with chicken powder, white pepper, soy sauce and a little sugar.