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.
A carrot cake sweetened with chopped tinned pineapple and walnuts, baked in a spring-form tin and topped with a mascarpone and lemon zest icing that is piped or spread over the cooled cake.
This sheetcake version of Italian cassata houses a booze-soaked spongecake and sweet ricotta under a blanket of green marzipan dotted with candied fruit.
A dense and chewy Caribbean baked dessert made from freshly grated cassava, coconut, brown sugar, and a blend of warm spices like nutmeg and cinnamon. It is traditionally served as an afternoon snack or dessert. It has a crispy exterior and a sticky, pudding-like interior.
A light, fluffy Japanese sponge cake sweetened with honey, beaten slowly for maximum airiness and baked in a loaf pan until pale gold, best sliced thick for afternoon tea.
Julienned potato is mixed with pizza cheese, salt, and pepper and pan-fried into a lacy, crisp pancake. The cheese melts into the potato and holds every strand together.
Softened garaetteok skewers are wrapped in sheets of pan-melted pizza cheese and served with a ketchup and gochujang sauce. The cheese firms into a chewy blanket around the rice cakes.
Chocolate-marbled cupcakes hide a whole cherry in the center and wear a pink cherry jubilee cream of cream cheese and homemade cherry sauce. They are rich, fruity, and celebration-ready.
Cube pound cakes with chestnut paste in the batter and whole candied chestnuts (bonui bam) inside, brushed with syrup and topped with chestnut cream and chestnuts.
Puff pastry tartlets filled with wild rice, leeks, oyster mushrooms, chestnuts, rosemary and sage, seasoned with soy sauce, are baked blind, filled and returned to the oven until hot. A winter vegetarian starter with real substance.
Two playful sweets built on chewy rice cake ice cream: one toasted in bread with soybean powder and cereal, the other crowned with warm butter and red bean jelly. Both are best eaten while the centers are still cold and stretchy.
A stacked ciabatta sandwich of crunchy chicken schnitzel, crisp bacon and fried eggs with kimchi, roasted peppers, watercress and a savoury anchovy mayonnaise.
A no-cook spiced chicken mix of yoghurt, mayonnaise, garam masala and turmeric with red pepper and stem ginger. It fills sourdough sandwiches or tops a green salad, finished with coriander and optional Bombay mix.
A chickpea flour pancake baked in a hot cast-iron skillet until crisp at the edges, spread with smashed green peas with garlic and lemon, then topped with dressed snap peas, pistachios, mint and lemon zest. Two pea preparations, one pancake.
Chikuwa fish cake pieces in a mayonnaise batter flecked with aonori seaweed, fried briefly until crisp outside and soft inside. Lemon wedges are served alongside.
Sticky rice and pumpkin cakes with a mochi-like, gooey centre — plain or filled with red bean paste, rolled in sesame seeds and fried until the outside turns crisp and golden.
A baked, chewy sticky rice cake made from glutinous rice flour, coconut milk and soymilk, sweetened with coconut sugar and topped with chopped nuts, with an optional layer of red bean paste.
Thick zucchini and scallion pancakes flavoured with Chinese five spice and sesame oil, rested so the zucchini releases its juice into the batter. A black vinegar, garlic and chili dipping sauce is served alongside.
A moist chocolate sponge layered with cherry jam and whipped cream under a swirl of dark chocolate ganache. A celebration cake that can be baked ahead and frozen before icing.