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.
Chicken thighs rubbed with paprika, cumin and turmeric, seared and finished over rice cooked in chicken stock, with an optional dark soy, sugar and black pepper sauce crisped into the rice at the end.
Udon noodles simmered in the pan with marinated chicken, garlic, dried red chilies and a soy, oyster sauce, black vinegar and chili oil sauce, finished with sliced peppers.
Paprika-seasoned salmon seared until crusted, then set over rice with mushrooms, carrots and cabbage to cook together in dashi stock, finished with parsley and lemon.
Chicken legs braised in scallion sauce, dark soy and chicken stock, shredded and served over noodles cooked in the same broth, with cucumber and sesame.
One-pan Chicken and Broccoli Ramen Noodles is a Asian main course centred on chicken, prepared in a straightforward home style. Serve it as directed in the method.
Marinated chicken seared in a wide skillet, stir-fried with onion, mushrooms, carrot, broccoli, zucchini and bean sprouts, then tossed with cooked jasmine rice and sesame.
Batter-coated chicken thigh pieces fried until golden and tossed in a simmered orange sauce with honey, ginger, garlic and chili flakes, sharpened at the end with fresh orange zest.
Pork belly seared, then braised under a bed of green onion, ginger and whole garlic cloves in soy, oyster sauce and orange juice until the glaze turns rich and sticky.
A large rack of ribs marinated overnight in orange juice, rubbed with black and white pepper spices, slow-baked in foil and broiled under a honey-soy teriyaki glaze.
Pork ribs soaked overnight in orange juice, rubbed with five spice and white pepper, baked low in foil and finished under the broiler with a honey-soy glaze.
A clear oxtail soup: blanched oxtail simmered in beef bone broth with garlic and daikon until the meat is tender and the radish turns translucent, seasoned with salt and black pepper.
Hot noodles are tossed in a creamy, glossy sauce of peanut butter, tahini, tamari, chilli oil and lime with garlic, chopped peanuts and sesame seeds, finished with spring onions.
A quick whisked sauce of soy, rice vinegar, sesame oil, honey, ginger, garlic and lime for poke bowls. It works poured over a finished bowl or as a marinade.
Bite-sized tofu soaked in salted water, coated in a five-spice tapioca starch and fried — twice, for extra crunch — then dusted with a chili, paprika and garlic seasoning mix.
Fifty dumplings filled with ground pork, chopped chives, ginger and oyster sauce, sealed by hand and boiled until they float, with black vinegar and chili oil for dipping.
A peppery chicken-stock soup with marinated pork slices, shiitake, carrot, bamboo shoots and tofu strips, thickened with cornstarch and finished with ribbons of beaten egg.
Shallots fried slowly in pork lard and olive oil until golden; a spoonful of the shallot lard and a soy-oyster sauce mixture are stirred through hot rice and topped with a fried egg.
A long-simmered soup of blanched pork ribs and chicken feet with corn on the cob, Chinese red dates, garlic and white peppercorn, finished with salt and goji berries.
This dish features tender, thin-sliced beef and broccoli in a rich sauce that is salty and sweet, with just a little heat from the red pepper flakes. It's better than take-out and comes together in about 30 minutes!
Ground chicken patties flecked with carrot, sweet corn, green onion, jalapeno and Thai chili, pan-fried golden and served with a soy, rice vinegar and sesame dipping sauce.
White rice cooked with a one-part-each mix of brown rice, black sweet rice, barley, pressed barley, mung bean and sweet rice for a purple-flecked multigrain pot.
Instant ramen noodles cooked in the same pan as caramelised beef mince, onion and garlic, with a dark soy, oyster sauce, hoisin and mirin sauce, bean sprouts, green onions and sesame seeds.
Thinly sliced protein marinated briefly in a satay sauce of peanut butter, fish sauce, curry powder, ginger and garlic, stir-fried with onion, carrot and bean sprouts and finished with crushed peanuts and shallots.
Russet fries soaked, blanched, coated in cornstarch and double-fried, then seasoned with a salt, white pepper, Sichuan peppercorn and mushroom powder mix and fresh cilantro and green onion.
Pork spare ribs marinated with egg and cornstarch, coated in tapioca starch and double-fried, then tossed hot with garlic, red chili, green onion and salt and pepper seasoning.
Cubes of tofu soaked in salted water, coated in tapioca starch and double-fried, then tossed with sauteed garlic, red chili and green onion and the salt and pepper seasoning mix.
Soft steamed glutinous rice mochi filled with whipped cream and chopped strawberries, decorated with a whole strawberry and black sesame seed eyes in a Santa style.
Strawberry and banana skewers built to look like Santas with black sesame seed eyes, dipped in a golden sugar syrup that sets into a crunchy candy shell.