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.
A chilled egg-yolk custard is cut into pieces, brushed with yolk and baked until the tops turn golden. The pieces stay creamy inside with a gently caramelized surface.
Muffin-tin egg bread with a sweet vanilla batter baked under a whole egg in every cup. The tops set golden around the yolks for a classic bakery-style snack.
Banana slices coated in pancake batter and pan-fried until crisp outside and soft inside, dusted with powdered sugar and topped with blueberries and dried cranberries.
Thin somyeon noodles sit in a hot anchovy, kelp and dried shrimp broth with julienned vegetables and egg. A spicy soy seasoning sauce is served alongside so each bowl can be adjusted at the table.
Thin somyeon noodles are served in a clear anchovy-kelp broth with egg and green onion for a clean, simple janchi guksu. Salt is added gradually so the delicate broth stays balanced.
Bar rice cakes twisted into little braids, air-fried and rolled in cinnamon sugar while hot. They eat like churros — crisp outside, soft and chewy in the middle.
A cream cheese, egg and cream batter is baked at high heat in a parchment-lined 15 cm round mold, cooled slowly and rested overnight in the refrigerator.
Boiled chickpeas mixed with diced peppers, mayonnaise, and sugar, stir-fried in butter and blanketed with melted mozzarella. Parsley flakes finish the skillet.
Pork loin and kkwari chilies stir-fried in homemade chili oil, glossed with a soy-oyster seasoning and finished with a flash of bean sprouts over rice.
A restorative soup of bean sprouts and blanched squid over warmed rice, in a clear broth seasoned with salted shrimp and tuna fish sauce. A little kimchi rides along in the bowl.
Glass noodles and soybean sprouts tossed with fish cake, mushrooms, peppers, and carrot in a dark soy and sesame dressing. The sprouts stay crisp against the chewy noodles.
Oysters and bean sprouts simmered in anchovy-kelp broth with radish and chili peppers. Salted shrimp and soup soy sauce give the clear broth its depth.
A clear, light soup of bean sprouts simmered with soup soy sauce, garlic, and a touch of chili flake. Green onion and a final pinch of salt keep it clean and simple.
Chewy glutinous rice cakes tinted golden with gardenia powder and filled with sweet red bean paste. A chocolate pen turns each ball into a little bear face.
Italian meringue whipped with a hot sugar syrup, tinted and piped into little bear shapes, then dried low in the oven. The bears stay crisp and light, ready to float on cocoa or warm milk.
Thin ribeye strips stir-fried with shiitake and enoki mushrooms, carrot and onion in a sesame-oyster sauce thickened with potato starch, spooned over bowls of white rice.
Cold udon noodles carry beer-poached brisket and peppery arugula under a soy, lemon, and balsamic dressing. Poaching the beef in beer leaves it clean-tasting and tender.
Grilled brisket is folded through fresh chives and onion in a spicy, tart dressing of gochugaru, soy, and plum extract, finished with perilla oil. It is a bright, punchy side that cuts through rich meals.
Grilled beef brisket is served cool over a tangle of julienned peppers, cucumber, carrot, and perilla, under a sharp mustard dressing. The contrast of warm beef and crisp raw vegetables keeps every bite lively.
Thin beef brisket and pasta are tossed in a nutty perilla seed sauce with soy and oyster sauce, then crowned with perilla ribbons and a glossy egg yolk. The garlic cooks in the brisket fat, giving the dish its depth.
A fiery brisket yukgaejang built on beef bone broth, with radish, oyster mushrooms, and mung bean sprouts simmered in chili-laced sesame oil. It is hearty, spicy, and made for a bowl of rice alongside.
Fried rice where seasoned beef, sweet corn and rice are tossed in butter with green onion and garlic, glazed with oyster sauce and finished with chives.
Pasta meets a Korean pantry staple as beef brisket, shiitake, garlic and peperoncino are tossed in a ssamjang and oyster sauce coating. The sauce clings to the noodles for a savory, gently spicy finish.
Beef slices rolled around soy-seasoned green onion and carrot, flour-dusted, grilled, and glazed in a fresh cream sauce, with green beans cooked alongside.