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 creamy chickpea masala with mushrooms, sweet potato and pumpkin purée, sweetened with honey and cranberries. Labneh and a toasted pepita and sesame crunch finish the bowls.
Chickpeas and frozen spinach simmer with tomato, curry powder and cumin, then coconut milk enriches the saag before it is spooned over long grain rice.
Thin, well-spiced lamb patties with tomato, fresh coriander and spring onion, fried until browned and served in warm flatbreads with yoghurt and red onion.
An Indian naan dough made with Greek yogurt, risen and divided, each piece stuffed with grated mozzarella, rolled thin, cooked in a dry hot cast iron pan, and brushed with garlic ghee.
A one-pot biryani of chicken pieces and basmati rice cooked together with saffron, cardamom, cloves, cinnamon and ginger in chicken stock, finished with browned almonds in butter.
A layered biryani of yoghurt-marinated chicken thighs and par-cooked basmati rice with crispy fried onions, saffron water, ghee and coriander, steamed together and rested before serving.
A yoghurt-marinated chicken curry simmered with tomatoes and warm spices, served with cabbage stir-fried with mustard seeds, curry leaves and chilli instead of rice.
Chicken Karahi Restaurant Style is a Indian main course centred on chicken, prepared in a straightforward home style. Serve it as directed in the method.
A mild, creamy chicken korma built on a blended paste of caramelised onions, cashews and yogurt, with warm garam masala and coriander running through the sauce.
A Tamil Sri Lankan street-food favourite: chopped roti stir-fried in a wok with eggs, leek, carrot and a rich coconut chicken curry, chopped together as it cooks.
Chicken breasts marinated in spiced yogurt, broiled until charred at the edges and simmered in a creamy tomato masala. It is served over basmati rice with naan alongside.
Chicken breasts pounded thin, rubbed with a lime and yogurt marinade and seared, then simmered in a butter-based tomato and cream masala. Cilantro is stirred in at the end before serving with naan or basmati rice.
Chicken thigh pieces marinated overnight in spiced yoghurt, seared until charred, then finished in a blended tomato and cream masala. It is served over basmati rice.
Chicken thigh cubes marinated in yogurt with masala seasoning, turmeric, coriander and cumin, simmered in a ghee, onion, ginger and tomato puree sauce and finished with heavy cream.
Yoghurt-marinated chicken tikka cubes grilled on skewers, served with soft homemade naan brushed with butter and a fresh red onion, coriander and mint salad.
A no-cook spiced chicken mix of yoghurt, mayonnaise, garam masala and turmeric with red pepper and stem ginger. It fills sourdough sandwiches or tops a green salad, finished with coriander and optional Bombay mix.
A chaat-style sandwich filling of roughly mashed chickpeas with onion, tomato, gherkins, chaat masala and green chutney, layered with tamarind chutney and crunchy Bombay mix on chutney-buttered bread.
Chickpeas simmered in tomato sauce and coconut milk with toasted curry powder and cumin, with kale wilted in at the end. It is a one-pan curry that serves four.
Soft kulcha flatbreads filled and topped with garlic, red pepper flakes and cilantro, crisped in a hot skillet and finished under the broiler with melted butter.
Cornish game hens rubbed with a fiery Goan-style chile and vinegar marinade, roasted over marinated potatoes with shallots and garlic until the skin is bronzed.
Fried paneer and vegetable momos tossed in a wok with a vinegar, soy and chilli sauce mixture, onions and capsicum. The dish is garnished with toasted sesame seeds, spring onion greens and coriander.
A coconut milk curry of chickpeas and sweet potato cubes over a blended onion, ginger and garlic base, spiced with curry powder, garam masala and smoked paprika and finished with cilantro and lime.
A smooth South Indian coconut chutney blended with green chile, cilantro and yogurt, finished with a sizzling tempering of mustard seeds, dals and curry leaves.
Pieces of chicken breast simmered in a coconut milk sauce built on red onion, shallots, curry powder and tomato paste, finished with lime, mint and cilantro.
A coconut milk kitchri of red lentils and rice cooked with blended onion, tomato, garlic and ginger and warm spices, topped with jammy eggs and yogurt.
Red lentils simmered with onion, ginger, garlic and warm spices in coconut milk, with diced zucchini stirred in near the end and cilantro scattered over.
A raw broccoli salad with red pepper, herbs, pistachios, pumpkin and sunflower seeds and butter-softened dates, tossed in a ginger, jalapeño and lime dressing with pomegranate on top.
A vegetarian coronation filling of semi-mashed chickpeas in a curried yogurt and mayonnaise dressing, with red pepper, red onion, coriander and sultanas for crunch and sweetness.
A mild, creamy chicken korma with ground almonds, warm spices and double cream, finished with toasted flaked almonds. Built for scooping up with naan or rice.