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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.
The classic Ligurian combination of fresh tagliatelle, green beans and sliced potatoes tossed through a hand-pounded basil, pine nut and Parmesan pesto.
Tequila and bitter-orange Aperol are shaken with strawberry syrup, lemon and egg white until the drink pours with a thick white cap. A ring of bitters dotted over the foam gives each sip a spiced edge.
Two cast-iron pan pizzas from a long-risen dough, baked at the oven's highest heat with pizza sauce, mozzarella and pepperoni taken right to the edges.
A quick yeast dough is mixed, risen briefly and divided into pizzas topped with pizza sauce, mozzarella, pepperoni, mushrooms, olives and green peppers.
Jumbo pasta shells filled with a ricotta, mozzarella and Parmesan blend seasoned with basil and Italian seasoning, baked in spaghetti sauce under a final layer of mozzarella. All the flavors of lasagna in neat, scoopable shells.
American, Italian, Italian AmericanDinner, Main Course1 hrServes 6338 kcalVegetarianDiabetic
Pillowy gnocchi and wilted cabbage tossed in browned butter whisked with miso, numbed gently by Sichuan peppercorns and brightened with lemon. Parmesan and chives finish a dish that is rich, savory and quietly tingling.
Two Italian classics in one glass: coffee-soaked sponge fingers and chocolate ice cream under a softly whipped mascarpone cream, dusted with cocoa. It takes under five minutes and eats like a tiramisu sundae.
A chilled cheesecake on a chocolate biscuit base, layered with coffee-liqueur-soaked sponge fingers and mascarpone cream, decorated with homemade chocolate truffles.
Tiramisu flavours, cookie base, no spoons required. With rich coffee cookie dough and a sweet, creamy swirl, these are like trendy bakery cookies at a fraction of the price.
ItalianCakes and baking1 hrMakes 12264 kcalVegetarianRenal
Single-serving tiramisu cups layered with rum-and-coffee-dipped Pavesini biscuits, a whipped mascarpone and yolk cream, fresh cubed figs and grated dark chocolate. Indulgent, fruity and made for serving in glasses.
A toasted baguette layered with Dijon mustard, tomato, prosciutto, smoked ham, soppressata and mozzarella, plus pickled carrots and balsamic-dressed arugula.
An arborio risotto cooked with hot tomato liquid in ladles, with Italian sausage, onion and white wine, finished with wilted spinach, Parmesan and butter.
A slow-simmered tomato sauce from canned tomatoes, onion and garlic, balanced with balsamic vinegar and a little sugar and finished with torn basil. Serve it chunky, or blend it smooth first.
An Italian-style pasta e ceci: chickpeas and small pasta shapes simmered in a tomato and stock broth with garlic, finished with good olive oil. Cheap, quick and filling from store-cupboard tins.
An Italian-style tart of lemon pastry filled with a lemon and cinnamon custard — menjar blanc — sealed under a second pastry lid and dusted with icing sugar. The custard is infused with vanilla, cinnamon and lemon zest before it ever meets the case.
ItalianCakes and baking3 hrServes 8-10455 kcalVegetarianRenal
An Italian chocolate walnut tart with a crumbly shell and a filling of ground walnuts, amaretti crumbs, grated dark chocolate, coffee and almond liqueur. Served warm with mascarpone and a drift of icing sugar.
A chilled cheese tortellini salad with roasted red peppers, salami, red onion and baby arugula in a balsamic and olive oil dressing with crushed red pepper.
Three Italian starters served family style: crisp polenta chips with Parmesan, a whole burrata with confit fennel, toasted breadcrumbs and basil oil, and ciabatta bruschetta with 'nduja, cavolo nero and ricotta.
Two large hand-made ravioli filled with truffled mashed potato cradling a whole egg yolk each, served over raw porcini slices and spinach with a reduced porcini, beef stock and truffle oil sauce and Parmesan. A special-occasion plate where the yolk becomes the sauce.
Arborio rice stirred ladle by ladle with hot stock, white wine and leftover turkey, enriched with mascarpone and Parmesan and topped with crisp pancetta, turkey skin, fennel seed and tarragon.
Layers of lasagne sheets with browned turkey mince, a spinach and ricotta filling, and tomato sauce under melted cheese. A lighter, protein-rich take on the baked pasta classic.
Tuscan Olive Mill Soup is a Italian main courses built around cups. It takes 120 min in total and serves 4. It pairs well with garlic bread and caprese salad.
Cannellini beans simmered with leeks, celery, carrots and pancetta, thickened with mashed beans and finished with kale, cream and slow-cooked garlic oil.
A semolina-flecked pizza dough rested in short knead-and-rest cycles, topped with a raw plum tomato and garlic sauce, torn buffalo mozzarella and basil, and baked fiercely hot.