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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.
Meet Coconut Fish Curry, the fragrant national dish of Micronesia and a beautiful example of how the islands turn a handful of simple ingredients into something memorable. Tender pieces of fresh fish simmer gently in creamy coconut milk spiced with curry, ginger and a bright squeeze of lime. It comes together in well under an hour, yet tastes like a proper occasion, the sort of tropical supper that transports you somewhere warm the moment the pan starts to bubble.
Cool, wobbly and gently sweet, Coconut Jelly is one of the simplest ways to taste the tropics of the Pacific. Made from little more than creamy coconut milk and a setting agent, it firms up in the fridge into a silky dessert that slips down beautifully on a warm afternoon. There is no baking, no fuss and barely any washing up. Just pure island flavour in a handful of steps.
Few dishes capture the warmth of the Pacific islands quite like this golden bowl from Micronesia. Sweet, ripe pumpkin is simmered down with rich coconut milk and a handful of fragrant spices until it turns velvety and comforting. It is nourishing without being heavy, naturally suited to vegan, gluten-free and lactose-free diets, and comes together with very little fuss. One spoonful and you will understand why islanders have been making it for generations.
Rich coconut milk is gently thickened and perfumed with fragrant vanilla, then chilled until it sets into something cool, creamy and quietly luxurious. Topped with a scatter of ripe mango or pineapple, it rounds off a Micronesian meal beautifully, and it is every bit as easy to make as it is to eat.
