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.
Spaghetti folded through oven-roasted eggplant, peppers, tomatoes and olives in the style of Sicilian caponata. A honey-vinegar raisin agrodolce and salty ricotta salata sharpen the sweet vegetables.
A surprising pasta sauce of cantaloupe cooked down in butter until it turns savory and almost unrecognizable. Cream, tomato paste and lemon pull it together under a dusting of Parmigiano-Reggiano.
Well, this is your lucky day. This classic Italian dish of "murdered" spaghetti is browned in the pan before being cooked using the absorption method. Paired simply with tomato, garlic and chilli, it has plenty of fresh Italian flavour.
Thick spaghetti wrapped in a silky roasted red pepper cream and topped with cubes of salt cod scented with lemon and bay. The sweet peppers and briny fish make a striking first course.
Short pasta tossed through reheated spiced beef mince enriched with mascarpone and passata until creamy. Basil, Parmesan and a flicker of chilli finish the bowls.
Small tortillas rolled around spicy Italian sausage, soft scrambled eggs, cheese and basil, then baked until crisp. They are freezer-friendly breakfast taquitos for eating on the go.
Plum-sized pork meatballs seasoned with fennel, smoked paprika, lemon zest and yogurt, browned and then simmered in brothy tomatoes with shallots. Toasted bread, parmesan and herbs finish the rustic Italian pan.
A long-baked pork sugo built on bacon, a mushroom-vegetable paste, chicken livers, smoked paprika, chile and a finish of fish sauce and Parmesan. Half the sauce is reserved for another meal before rigatoni goes through the rest.
Four thin, crisp pizzas on a margherita base of passata and mozzarella, topped with pepperoni, herby homemade sausagemeat crumbles, red onion, Parmesan and basil.
Italian sausages simmered with red onion, peppers, tomatoes, chilli and oregano into a quick sauce for whole wheat pasta. Parsley over the top keeps the simple supper fresh.
Rigatoni is tossed through a quick ragù of tinned tuna in olive oil, cherry tomatoes and tomato paste warmed with garlic, curry powder, chilli and chipotle flakes, then softened with parmesan and double cream.
A baked spinach and ricotta cake with eggs, parmesan and nutmeg forms the centrepiece, topped with wild mushrooms fried with shallot, thyme and Madeira, roast squash and a warm gorgonzola cream.
Cannelloni tubes are piped with a beef mince and spinach filling bound with a little of the tomato sauce, then baked under more sauce and mozzarella until bubbling.
Uncooked jumbo pasta shells are stuffed with a spinach, ricotta and egg filling and baked submerged in a hot tomato, passata and stock sauce, then finished with mozzarella and parmesan.
Hand-made green tagliatelle, its dough coloured with spinach purée, is tossed with a sun-dried tomato, almond and ricotta pesto and topped with cherry tomatoes, walnuts, crisp guanciale and torn burrata.
Crunchy croûtons from day-old bread soak up a shallot and red wine vinaigrette alongside blanched asparagus, red onion softened in vinegar, torn mint and crumbled feta.
Striploin steaks pounded thin are seared, set aside, and returned to a stewed fresh tomato sauce with onion, garlic, pinot grigio and oregano, with the option of a longer braise to tenderise them further.
Sliced sirloin steak, seared with garlic and rosemary, served tagliata-style over rocket with heritage tomatoes, blistered cherry tomatoes, sun-dried tomatoes and basil in a sharp vinegar dressing.
Steamed sea bass fillets served over a silky tomato and bread sauce with warm borlotti beans and Taggiasca olives, finished with a herby lemon gremolata.
Jumbo pasta shells filled with ricotta, spinach, pecorino and lemon zest, baked in marinara sauce. The spinach is steamed and squeezed dry so the filling stays creamy rather than watery.
Rough puff pastry tarts spread with wholegrain mustard and Emmental, topped with fresh and sun-dried tomatoes, baked golden and finished with basil pesto and rocket.
Pasta tossed in a sun-dried tomato romesco blended with garlic, pine nuts, capers, balsamic vinegar and smoked paprika, loosened with pasta cooking water until it coats. Crisped panko and parsley go over each bowl.
A quick pizza dough with baking powder alongside the yeast, so it needs only a 30-minute rest before rolling. Each half rolls into a very thin 12-inch round that bakes crisp in about 8 minutes on a stone.
Sweet potato croquettes is a Italian appetizers built around potato. It takes 70 min in total and serves 10. It pairs well with sour cream and green beans.