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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.
Golden chicken breasts sliced into a rich double cream, stock and Parmesan sauce with garlic, lemon and parsley, tossed through tagliatelle for a quick, luxurious pasta dinner.
Chicken with persimmons and Jerusalem artichokes is a Italian main courses built around chicken. It takes 90 min in total and serves 4. It pairs well with roasted potatoes and rice pilaf.
Chicken breasts slit and filled with a basil, pine nut, Parmesan and pecorino pesto are floured and pan-fried until golden, then finished with more pesto on top. Boiled new potatoes and steamed green beans make the plate.
An Italian soup of chickpeas, cavatelli pasta, celery, carrot, onion and rosemary in vegetable stock, with half the mixture blended to thicken it. Parsley and parmesan finish each bowl.
A flourless Italian chocolate cake made with hazelnut meal and dark chocolate, dusted with cocoa and served with mascarpone and red-wine roasted strawberries.
Chocolate and Nutmeg Pudding with Apple Coulis is a Italian dessert built around cups. It takes 25 min in total and serves 6. It pairs well with garlic bread and caprese salad.
Chocolate Cup with Biscuits is a Italian dessert built around cups. It takes 2 h 45 min in total and serves 4. It pairs well with garlic bread and caprese salad.
A no-bake Italian spoon dessert of vanilla and chocolate creams layered with cocoa-dipped biscuits and whipped cream. Served chilled in individual cups.
Chocolate spoon cookies is a Italian cookies built around cups. It takes 35 min in total and serves 8. It pairs well with garlic bread and caprese salad.
A traditional Italian Carnival dessert of tiny fried dough balls bound in warm honey with almonds and sprinkles, shaped in a ring. Crunchy, sticky and made for sharing.
Citrus and Ginger Bundt Cake is a Italian cakes & baking built around cups. It takes 90 min in total and serves 8. It pairs well with garlic bread and caprese salad.
Chopped romaine tossed in a mayonnaise and egg yolk Caesar dressing with lemon, garlic, anchovy paste, Dijon and Parmesan, finished with more shaved Parmesan on top.
Crisp Italian cream horns of homemade laminated puff pastry wrapped around metal tubes, sugared, baked golden and filled at the last moment with Chantilly cream folded from whipped cream and custard.
Layers of lasagna noodles with a beef and Italian sausage tomato sauce, a ricotta and Parmesan filling, and plenty of mozzarella, baked until bubbling.
American, Italian, Italian AmericanDinner, Main Course1 hrServes 8598 kcalDiabetic
A beef, pork and pancetta ragù built on carrots, celery and onion with tomato paste, red wine, milk and crushed tomatoes, tossed with pappardelle and Parmigiano Reggiano.
Lasagne sheets cut into wide pappardelle ribbons, tossed with leeks confited in butter and fennel-seed sausage meat, finished with chilli and Parmesan.
A Roman spring stew of peas, broad beans, asparagus and artichokes in a bacon, leek and white wine broth carries baked Cornish gurnard fillets brushed with brown butter. Fresh mint, chives, chervil and lemon finish the vignarola at the last moment.
A no-boil lasagna layered with a beef and Italian sausage tomato sauce and a cottage cheese, Fontina and Parmesan filling. The dry noodles soften in the sauce as the dish bakes.
Potato gnocchi and courgettes roast at high heat until golden, then Tenderstem broccoli and capers join the tin for a final blast. A spring greens pesto with basil, pine nuts, Parmesan and lemon is spooned over the traybake to serve.
Fresh egg linguine, rolled to the thinnest setting, tosses with crabmeat in a garlicky chilli stock glossed with olive oil. Lemon zest and juice lift the sweet crab.