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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 sliceable rigatoni cake layered with rich tomato sauce, fontina and sweet-sour onions with raisins and pine nuts, finished with herbs and toasted crumbs.
Large pasta shells stuffed with ricotta, mozzarella, and Parmesan wrapped in basil leaves, baked in a simple garlic tomato sauce under more mozzarella until crisp, golden, and gooey.
Baked Pasta with Broccoli and Sausage is a Italian main courses built around pasta. It takes 72 min in total and serves 4. It pairs well with garlic bread and caesar salad.
Handmade potato gnocchi shallow-fried in butter, served with crisped cavolo nero, golden pumpkin, chives, and a potato-skin cream sauce lightened into a foam.
Baked Spinach and Ricotta Rotolo is a Italian dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
A baked pasta of ziti folded with ricotta and mozzarella, layered with a beef and Italian sausage sauce made from crushed tomatoes, peppers, onion and cream.
Baked ziti with sausage and leek ragù is a Italian main courses built around sausage. It takes 120 min in total and serves 4. It pairs well with garlic bread and caprese salad.
Penne tossed with marinara and broiled zucchini, summer squash and baby tomatoes, layered with a cottage cheese, Parmigiano and basil mixture and baked under mozzarella.
A classic shaken dressing of extra virgin olive oil, balsamic vinegar, Dijon mustard, and finely chopped shallot — tangy enough to pep up any bowl of green leaves or tomatoes.
ItalianOther30 minMakes about ½ cup (enough to dress a salad for 6–8 people)8 kcalVegetarianGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A lean bread flour, salt, yeast and water dough risen at room temperature, divided into four balls and cold-fermented for at least two days for a crisp, puffy Neapolitan crust.
A brothy borlotti and cannellini bean soup with onion, celery, courgette, and carrot, ladled into bowls and topped with spoonfuls of a basil, leaf, and almond pesto.
Beef cheek simmered for hours with porcini mushrooms and butternut squash, finished with orzo and ladled into a hollowed sourdough loaf with parsley on top.
Beef Fillet with Pepper and Pumpkin Cream is a Italian main courses built around beef. It takes 45 min in total and serves 4. It pairs well with mashed potatoes and roasted carrots.
Cross-cut beef shin braises in chicken stock until it yields to a skewer, served over saffron puntalette enriched with butter, cream and Parmesan. Orange gremolata showers the meat at the table.
Whole beef shin sealed and braised in a tomato, carrot and celery sauce until it shreds, served over fresh-cut semolina pasta strips with grated gouda and oregano.
Slow-cooked beef shin is served with a creamy celery risotto brightened with lemon and topped with fresh parsley gremolata. The beef cooks gently until tender, leaving you free to make the risotto shortly before serving.
A crumbly, charred ragù of shiitake mushrooms, beet, and chickpeas seasoned with miso and chilli flakes, tossed with spaghetti, Parmesan, and a garlic-miso butter sauce.
Baked ziti folded through a pancetta tomato sauce and a Parmesan béchamel with mozzarella, baked until bubbling with streaks of both sauces throughout.
A sourdough focaccia mixed from ripe starter, flour, water, olive oil, salt and a little sugar, folded in the bowl, risen twice until marshmallowy, dimpled, and baked until its high spots brown and its sides crisp.
A chopped, deli-style salad loaded with ham, salami, two cheeses, olives, Peppadew peppers and crunchy homemade croutons. The red wine vinegar and oregano dressing keeps the big bowl bright.
Chicken thighs and drumsticks baked in a roasting tin with prosciutto, baby onions, tomatoes and peppers under a mustard wine with port and brandy, served with Parmesan polenta.
Braised Steak Pizzaiola with Homemade Sauce is an Italian main centred on beef sirloin steak, prepared in a straightforward home style. Serve it as directed in the method.
Pasta tossed in cherry tomatoes slow-cooked with garlic and Italian seasoning until they burst, with torn burrata, basil and Parmigiano Reggiano mixed through.
Hand-rolled spiral busiate pasta tossed with a Sicilian Trapani pesto of tomatoes, almonds, basil, garlic and pecorino. Rustic spirals that catch the thick, nutty tomato sauce in every turn.
A velvety deep-green cavolo nero sauce blended with garlic, fennel seeds, butter and Parmesan, tossed through hot gnocchi. Rich, peppery and ready to carry in a flask or serve at once.
Golden pan-fried gnocchi in a silky butternut squash and mascarpone sauce with Parmesan, crisp chorizo and fried sage. Smoky, rich and ready in about half an hour.