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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.
Chicken thighs seasoned under the skin with a paprika, cayenne and brown sugar rub and a little baking powder, grilled over indirect heat, crisped over direct heat, and glazed with barbecue sauce.
A thick ribeye salted by weight and dry-brined overnight, cooked over indirect charcoal heat, brushed with garlic herb butter using a rosemary and thyme brush, then seared over high heat.
Grilled boneless mackerel served over pasta tossed in olive and perilla oils with garlic and Cheongyang chili. Lemon juice over the fish at the end keeps it clean-tasting.
Flat knife-cut noodles rinsed cold and tossed in perilla oil, dark soy, and plum extract with garlic and whole sesame seeds. The dressing is thin, dark, and intensely nutty.
Tofu noodles dressed in perilla oil, brewed soy, garlic, and allulose with sesame seeds, served over lettuce with crumbled seasoned seaweed. The bowl is light, nutty, and entirely cold.
Knife-cut noodles simmered in the same pot as potato, zucchini, carrot, and shiitake, the broth thickened with perilla seed powder. Perilla oil, seaweed flakes, and ground sesame finish each bowl.
A pork roast marinated overnight in oil, sofrito, smashed garlic, sazón, and adobo worked under its skin, roasted covered until tender, then uncovered at higher heat until the skin is crisp and bubbling.
Chicken thigh kabobs marinated in saffron water, yogurt, lemon and grated onion, roasted at high heat and basted with saffron lemon butter, served on lavash.
Chekderme is one of the best-known traditional dishes of the Turkmen people of Iran, especially in Golestan Province and the Turkmen Sahra region. It is traditionally made with lamb and rice, cooked together with tomatoes, tomato paste, onion, and spices. Traditionally, Chekderme is cooked in a heavy cast-iron pot called a Qazan, which is an important part of Turkmen cooking culture.
This Peruvian roast chicken is a classic recipe made with chicken pieces marinated in beer and lime juice, and served with an authentic aji verde sauce. Best of all, it's completely doable on a weeknight.
Peruvian Chicken is a Peruvian dinners built around chicken. It takes 8 hrs 40 min in total and serves 6. It pairs well with roasted potatoes and rice pilaf.
This Peruvian chicken is a whole chicken marinated in a zesty variety of herbs and spices, then roasted to golden brown perfection. Serve your chicken with a creamy green sauce on the side, and watch the rave reviews come in!
Chicken thighs or breasts baked in cumin, smoked paprika and jalapeño at high heat, served with a blended cilantro, yogurt and lime green sauce and chunks of mango and avocado.
A Peruvian stir-fry of seared sirloin strips with red onion, tomato and aji amarillo sauce, folded with French fries and cilantro and served with white rice and aji verde.
Meet Peshk i Freskët, Albania's celebration of the sea on a plate. This wonderfully simple dish lets fresh whole fish shine, dressed with nothing more than garlic, lemon, fragrant herbs and a generous drizzle of olive oil. Rooted in the country's sun-drenched coastline, it is Mediterranean cooking at its most honest, light, aromatic and ready in under an hour. Bring a taste of the Albanian Riviera straight to your own kitchen.
Bring the flavours of the Albanian coast to your table with Peshk i Pjekur, a simple yet stunning dish of whole grilled fish dressed in fresh herbs and zesty lemon. Rooted in the seaside villages where the day's catch is cooked over open flames, it captures the sunny, Mediterranean spirit of Albanian cooking. Light, aromatic and beautifully unfussy, it makes an easy weeknight supper and an equally impressive centrepiece for guests.
Bring a taste of the Adriatic coast to your kitchen with Peshk me Domate, a bright and simple Albanian fish dish that lets fresh ingredients do the talking. Tender fillets gently simmer in a sauce of ripe tomatoes, garlic and fragrant Mediterranean herbs, filling the kitchen with the kind of aroma you would expect from a seaside taverna. It is easy enough for a weeknight supper yet elegant enough for guests, and every forkful carries a little piece of Albanian culture straight to your table.
Tender fillets are baked with plenty of fresh garlic, a generous drizzle of olive oil and a squeeze of lemon, then finished with parsley for a bright, aromatic lift. It is simple, wholesome food that celebrates fresh produce and lets a handful of good ingredients do all the work.
Tender fish meets a fragrant tomato sauce loosened with garlic, onion and good olive oil, then finished with a scattering of fresh herbs. It is light enough for a relaxed weeknight supper yet elegant enough for a special occasion, marrying easygoing Mediterranean flavours with warm Albanian hospitality. Bring a taste of the Adriatic straight to your own kitchen.
Pesto-seasoned chicken breasts baked over cherry tomatoes and garlic, sliced and served on angel hair pasta tossed with the smashed tomatoes, butter, basil and lemon.
Tortiglioni and seasoned chicken folded through a pesto cream sauce with shallots, roasted red tomatoes and spinach, then broiled under mozzarella and Parmigiano-Reggiano.