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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.
A dense, buttery pound cake perfumed with pistachio paste, studded with dried apricots inside and topped with fresh apricot pieces and crunchy pistachios.
A crisp, press-in pastry shell filled with creamy whiskey-pecan frangipane and topped with halved fresh apricots that soften and caramelize at the edges as the tart bakes.
A puff pastry tart topped with sun-dried tomato paste, griddled aubergine slices, and crumbled feta, served in slices with a dressed rocket salad with pine nuts.
Savoury scones with crisp smoked bacon, mature cheddar and wild garlic baked into the dough, served warm with wild garlic butter, clotted cream and maple syrup.
Golden puff pastry tarts spread with a mustard and gruyère cream and baked, then topped with soft scrambled eggs, mushrooms, and bacon — a brunch centerpiece that looks fancy but comes together easily.
A restaurant-style brown-sugar cheesecake on a chocolate feuilletine and nut base, served with pear sorbet, torched poached pear and a tomato caramel with lime.
A sliceable rigatoni cake layered with rich tomato sauce, fontina and sweet-sour onions with raisins and pine nuts, finished with herbs and toasted crumbs.
In its Derbyshire homeland, they maintain that this gloriously nutty, sticky confection is a pudding. In truth – and as has been noted by others – it’s a tart whether you fill it with the traditional baked custard or with the almond paste that has become more familiar due to the efforts of a certain Mr Kipling. Whatever you call it, it’s irresistible
BritishBake, Dessert2 hr 15 minMakes 1.0 x 23 cm tartVegetarian
A crisp filo and cinnamon walnut baklava shell filled with a no-bake white chocolate, feta and cream cheese filling, sweetened with rosewater syrup and honey.
A big tray-baked banana cake served with a banana miso caramel, a sunflower seed praline paste, and a miso and muscovado cream — salty-sweet and made to feed a crowd.
A 13x9 layered dessert on a Nilla Wafer, brown sugar and butter crust, with no-bake cheesecake filling, vanilla pudding, sliced bananas and whipped topping, chilled until set.
Banana slices coated in pancake batter and pan-fried until crisp outside and soft inside, dusted with powdered sugar and topped with blueberries and dried cranberries.
All the flavors of classic banana pudding—ripe bananas, vanilla wafers, and creamy pudding—in a sliceable banana pudding cake built for cookouts and potlucks.
Light, fluffy pancakes made with ricotta and mashed ripe banana in a standard flour batter. The ricotta keeps the crumb tender, and the pancakes cook in about 2 minutes per side.
Bar rice cakes twisted into little braids, air-fried and rolled in cinnamon sugar while hot. They eat like churros — crisp outside, soft and chewy in the middle.
A tahini-greased pan gives this semolina and yogurt cake its toasty crust, with sixteen blanched almonds marking the future slices. Hot lemon and rose water syrup soaks into the fresh-baked cake.
Makes one 8-inch (20-cm) square cake298 kcalVegetarianEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
The iconic burnt Basque cheesecake — a deeply golden, caramel-tasting top over a light, creamy, barely sweet vanilla center, with rustic pleated parchment sides.
A cream cheese, egg and cream batter is baked at high heat in a parchment-lined 15 cm round mold, cooled slowly and rested overnight in the refrigerator.