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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.
Greek baked fish nestled into a tomato, caper and olive sauce with oregano, Aleppo pepper and cumin, served with stock-roasted lemon potato wedges crisped in the oven. Feta is crumbled over the potatoes at the end.
Bone-in chicken thighs roast on one pan with Yukon gold potato pieces in a lemon, garlic and oregano dressing. Crumbled feta and chopped fresh dill finish the pan straight from the oven.
A nutritious meal inspired by a Greek style of cooking called ‘yiahni’ – slow-cooked seasonal veg in oil and tomatoes. Usually eaten with fresh bread and capers.
Bone-in chicken thighs simmered slowly with onion, carrots, celery and garlic in chicken broth, with cooked rice stirred through. Lemon juice, egg yolks and sour cream thicken the soup Greek-style, and chopped dill finishes it.
A flattened whole chicken rubbed with paprika and oregano, roasted over sourdough with chorizo, cherry tomatoes and a whole garlic bulb, the pan finished with cream and Parmesan, with tomato-braised green beans alongside.
Greek-style yoghurt stirred with squeezed grated cucumber, lemon juice and finely grated garlic, finished with a dash of olive oil and a sprinkling of paprika.
A Greek-inspired lemon soup with vegan chicken, rice or orzo, and a silken tofu and lemon blend stirred in for the avgolemono effect. Fresh parsley or dill finishes the bright bowls.
Red lentils simmered with cinnamon and thyme form the base of this Greek-style moussaka, layered with potato and eggplant under a ricotta and cheddar top. It is a hearty, sliceable bake for a family table.
Watermelon and cucumber are dressed with a honey and red wine vinegar dressing that first softens sliced red onion. Mint and crumbled feta are folded through just before serving.