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 no-bake strawberry tiramisu layered with castella, a quick strawberry puree, and mascarpone cream lightened with whipped cream. Powdered sugar, strawberries, and apple mint finish the top.
A thick strawberry yogurt smoothie blended from milk, yogurt, ice, and condensed milk, with strawberry syrup swirled through at the end. It drinks best through a thick straw, lightly stirred.
A layered sushi cake of vinegared rice stacked with flatfish, yellowtail, sea bream, and salmon sashimi, banded with seaweed. It slices into wedges that show off every layer.
Bite-size eel is coated in starch and frying powder, pan-fried until golden, and tossed in a gochujang and ketchup glaze. Garlic slices cook in the glaze and julienned ginger crowns the dish.
Pot rice is cooked with sweet corn kernels and the whole cob, then folded with butter and topped with soy-glazed stir-fried brisket. Cooking the cob in the rice deepens the corn flavor throughout.
Super-sweet corn is cut into rib-style wedges, coated in a garlic mayonnaise-butter sauce, and roasted until the edges char slightly. Paprika, Parmesan, and parsley finish them like barbecue ribs.
A blended sweet corn soup with onion and mushrooms, enriched with cream and cheddar and finished with Parmesan. Blending the kernels whole gives it a naturally thick, silky body.
Sweet potato and carrot are softened in butter with garlic and onion, blended smooth, and enriched with fresh cream. The soup is mellow, golden and lightly sweet.
A pan-toasted flat bread sealed around mashed sweet potato, honey, mayonnaise and mozzarella. The crust fries in butter while the filling turns soft and gooey.
Sweet potato cheesecake on a whole-wheat cookie crust, baked gently in a water bath with cream cheese, eggs and cream. It slices soft and mellow with a warm, earthy sweetness.
Flour-free tartlets with a mashed sweet potato crust and a tangy yogurt-egg custard filling, crisped in the air fryer. They are small, creamy and lightly sweetened with stevia.
Boiled sweet potato is blended with milk and simmered with condensed milk, butter and cinnamon into a thick jam. The jam is sealed inside flattened bread pressed into neat half-moon sandwiches.
Piped cookies of mashed chestnut sweet potato enriched with egg yolk, almond powder and a whisper of cinnamon. They bake up tender with delicately ridged tops.
Flourless sweet potato balls bound with starch and milk, speckled with black sesame and baked in the air fryer. They come out crisp at the edges with a pleasantly chewy center.
Blanched sweet potato stems are tossed with chives and onion in a blended red-pepper and fish-sauce seasoning. It is a crunchy, garlicky kimchi that deepens after a day in the refrigerator.
Toast layered with strawberry jam and sweet mashed sweet potato, holding a baked egg in its center under melted cheese. It is a sweet-savory breakfast slice with a jammy base.
Golden rice cakes kneaded with hot steamed sweet pumpkin, filled with a sesame, brown sugar and honey center, scored like tiny pumpkins and steamed until chewy.
Yeasted hotteok dough is wound in spirals around scored sausages and pan-fried until puffed and golden. The skewers eat like a fairground hot dog with a chewy, crisp coat.
A winter salad of sprout greens, tangerine slices and cherry tomatoes around a whole burrata, with a fresh tangerine and honey dressing. Grana Padano shavings add a salty finish.
An upside-down pancake with tangerine slices caramelized in butter and sugar under a batter studded with chopped tangerine. Turned out glossy, it is finished with maple syrup.
A lunchbox of three sandwich varieties on soft sliced bread — ham with tomato and crab stick, ham with apple and crab stick, and ham with seasoned chopped egg — layered with crisp lettuce and honey mustard.
A clear, Chinese-style noodle soup loaded with webfoot octopus, shrimp and clam meat alongside julienned vegetables and bok choy, finished with swirled egg and sesame oil.
Pressed tofu stir-fried until fluffy and dry so it mingles with the rice like extra egg, then combined with carrot, rice, and a chicken-stock egg scramble. Chopped green onion finishes the pan.
Soft patties of squeezed tofu and chopped seaweed bound with egg and potato starch, each topped with a shrimp and a slice of red chili. They fry up golden at the edges with a tender center.
Thick matching slabs of tofu and Spam stacked with starch between the layers, skewered, cut, and pan-fried until golden. The starch helps the layers hold together on the skewer.
A bunless burger whose buns are pan-fried tofu patties bound with starch and egg and flecked with black sesame. Ham, cheese, lettuce, tomato, and onion stack between them with mustard and sriracha sauces.
A Cobb-style arrangement of crisp fried tofu cubes, halved boiled eggs, cherry tomatoes, sweet corn, and baby greens. A creamy yogurt and mayonnaise dressing with lemon is served over the top.
A thick, spoonable stew of tofu and minced beef with zucchini, simmered in a doenjang seasoning loosened with water rather than a separate broth. It is made to be ladled straight over rice.
Tofu simmered in anchovy-kelp broth under a matured gochujang seasoning with green onion, onion, and two kinds of chili. The sauce reduces around the tofu until it is thick and deeply savory.
A rice-free gimbap built on a pan-fried sheet of tofu and egg, rolled in seaweed with carrot, imitation crab, pickled radish, and spinach. A brush of sesame oil and a sprinkle of sesame seeds finish the roll.