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.
Bramley apples and blackberries fill a crisp pastry case under a hazelnut and oat crumble. The strained fruit juices are boiled down to a syrup and poured over warm slices with custard or cream.
Chewy glutinous rice cakes kneaded from melted vanilla ice cream and rice flour, each one wrapped around a mini yakgwa and dusted with roasted soybean powder and honey.
A corn-studded cheesecake filling bakes between layers of yellow cheese crumble, crisp on top and bottom. The chilled cake cuts into dense, savory-sweet squares.
Savory scones flecked with corn and yellow cheese powder are cut and stacked for flaky layers. A matching cheese glaze and a dusting of parsley finish the tops.
Puff pastry yogurt cups, an easy and indulgent recipe: crispy on the outside, creamy on the inside and scented with lemon, perfect for a snack or dessert.
A chocolate sponge rolled around a cream cheese and whipped cream filling, frosted with whipped chocolate ganache textured like bark and decorated with rosemary and sugared cranberries.
Slovak potato pancakes grated fine and squeezed dry, bound with egg and flour and scented with marjoram and garlic. Fried thin, they come out lacy and crisp at the edges with a tender centre.
A German plum tart on a lemon-scented short crust, the halved fruit tucked under chunky almond streusel. The plums soften into jammy pockets while the crumb topping turns crisp and golden.
A plant-based sandwich filler of torn firm tofu stir-fried with soy sauce and dried herbs, mixed with a smooth silken tofu mayo flavoured with miso, mustard, lemon and brown sugar, with optional sweetcorn.
Vegan polenta and almond cakes sweetened with a date purée, served hot under a salted maple caramel with bourbon-soaked dates and shards of almond brittle.