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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.
This is the fiercest curry of the set: a thin, broth-based curry made without coconut milk, so the heat of the paste and the freshness of the basil come through clean and sharp. Chicken and a tumble of mixed vegetables simmer briefly in the spiced stock, keeping everything vivid and light.
Littleneck or cherrystone clams are purged in salted water, then stir-fried hot with ginger, garlic, Thai red chillies and Thai basil in an oyster and dark soy sauce.
String beans are blistered in a hot wok, then lacquered with roasted chili paste and tossed with onion, bell pepper and plenty of basil. The result is smoky and properly spicy, with the beans keeping a firm, squeaky bite.
Ground chicken is stir-fried fast in a wok with garlic, birds eye chillies and onion, glazed with a soy, fish sauce and oyster sauce mixture, and finished with scallions and coriander over jasmine rice.
Tender steamed parcels with a sweet-savory chicken filling built on shallot, preserved radish and peanut. A brush of garlic oil and fresh cilantro finish them just before serving.
Large mussels steamed open in a fragrant liquor of lemongrass, lime leaf, onion and fresh chili. Thai basil, fish sauce and lime juice finish the broth, which is hot, sour and deeply herbal.
Chinese broccoli cooked fast and hot, its thick stems tender and its leaves glossy under a simple oyster sauce glaze. It is the kind of plain, well-executed vegetable dish that anchors a table of richer curries and fried dishes.
Made here with chicken, pineapple, tomato, onion and bell pepper are stir-fried in a bright, glossy sweet and sour sauce. It is a tangy, fruity dish served over jasmine rice.
Thin rice noodles tossed in a sweet-sour tamarind sauce with chicken, firm tofu, egg, bean sprouts and scallions, finished with ground peanuts, lime and a pinch of chili heat. The balance runs tart first, then sweet and salty. Chicken is the protein used here; pork, vegetables or extra tofu work well too.
Thinly sliced beef seared hot and tossed with garlic, bell pepper, onion and a soy, oyster and fish sauce glaze, finished with a full cup of Thai basil leaves.
Chicken thigh stir-fried with Thai chilis and garlic in an oyster, fish sauce and soy glaze, finished with basil leaves and served with rice and a fried egg.
Made here with chicken, this fiery stir-fry combines garlic, bird's eye chilies, string beans, onion and bell pepper, finished with a generous handful of Thai basil. It is served over jasmine rice and is notably hot.
Slices of seared sirloin tossed with cherry tomatoes, cucumber, red onion and fresh herbs in a pounded chilli, fish sauce and lime dressing, served over lettuce with chopped peanuts.
A red curry chicken soup with rice noodles, carrots and bell peppers in chicken broth, blended with coconut milk for a creamy finish and topped with cilantro.
Soy, oyster and fish sauce-marinated ribeye steaks seared and sliced, served with a tamarind, lime and chili dipping sauce containing toasted ground glutinous rice, shallot and cilantro.
Sliced chicken marinated in oyster, soy and fish sauces is wok-cooked with sugar and finished under a generous shower of crisp fried garlic and cilantro stems.
