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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.
Crisp taco shells filled with buttered Buffalo chicken cooled with Greek yogurt and topped with shredded lettuce. A fast, crunchy taco with creamy heat.
This spicy buffalo-style spatchcocked chicken is roasted until golden and served with herby potatoes, a crisp celery and lettuce salad and creamy blue cheese dressing.
Main course2 hr 30 minServes 41020 kcalGluten-freeEgg-free
Crisp baked tofu coated in a spicy buffalo sauce, served with smooth hummus and a sharp, crunchy red cabbage slaw. For this recipe you will need a baking tray, a blender or food processor and a hand blender. Each serving provides 588 kcal, 28.8g protein, 45.7g carbohydrate (of which 18.4g sugars), 27.3g fat (of which 5.1g saturates), 18.3g fibre and 1.5g salt.
Main course1 hrServes 2588 kcalVegetarianEgg-freeHigh Fiber
Chicken thigh pieces marinated, dusted in cornflour and fried twice in a cold soda-water batter so the coating stays crisp, then tossed in a honey and glucose sauce. Puffed vermicelli noodles, sesame seeds and green onions finish the dish.
Vietnamese pork patties flavoured with fish sauce, lemongrass, garlic and green onions, served over vermicelli noodles with beansprouts, lettuce, herbs and a generous spooning of sweet-sour fish sauce dressing. Carrot and daikon can be added as a quick pickle.
Tender lamb curry with potatoes, spooned into hollowed white loaves so the bread soaks up the spiced tomato sauce. Rich, warming and made for eating with the torn-out bread alongside.
Ground chicken is mixed with golden burdock and onion, shaped into patties, pan-grilled and briefly steamed until juicy. A glossy soy, vinegar, ketchup and syrup sauce is spooned over to serve.
A deconstructed burger in a bowl: seasoned ground beef and cooked fries layered over lettuce with tomato, pickles, red onion, cheddar and bacon under a drizzle of burger sauce. Hearty, crisp and fully loaded without the bun.
Seasoned ground beef with melted American cheese served over shredded lettuce with caramelized onions, pickles, pepperoncini and a relish burger sauce.
AmericanMain course45 min2 to 31068 kcalGluten-free
Yellowtail pieces and thick daikon rounds simmered gently in a soy, sake, mirin and sugar broth with ginger, under a drop lid. Julienned ginger garnishes the fish, and the flavour deepens if the dish cools in its broth before reheating.
A smoky vegetable chilli of flame-charred aubergines simmered with black beans, kidney beans, tomatoes, Cajun spice and cumin in vegetable stock. It is served over basmati rice with avocado, lime wedges and soured cream.
Chicken thigh kebabs marinated in a blended charred-lime, honey, tamari and hot sauce mixture, grilled until sticky and served with paprika black beans, pickled red onion and coriander. Sweet heat, smoke and acidity in every skewer.
Main course2 hr 30 minServes 4480 kcalGluten-freeDairy-freeEgg-freeDiabetic
A pizza with a thin sauce layer, Parmesan and sliced heirloom tomatoes baked on a hot stone, finished with torn burrata and basil after baking. Arugula, balsamic reduction and red pepper flakes are optional toppings.
Main course20 min3 servings988 kcalVegetarianEgg-free
Pasta tossed with cherry tomatoes burst in garlicky olive oil with black pepper and a pinch of sugar, finished with chopped basil. Freshly grated Parmesan is served over the pasta.
Main course15 min4–6 servings254 kcalVegetarianEgg-freeDiabeticLow-SodiumRenal
Pasta tossed in cherry tomatoes slow-cooked with garlic and Italian seasoning until they burst, with torn burrata, basil and Parmigiano Reggiano mixed through.
Hand-rolled spiral busiate pasta tossed with a Sicilian Trapani pesto of tomatoes, almonds, basil, garlic and pecorino. Rustic spirals that catch the thick, nutty tomato sauce in every turn.
Thin pork loin slices seared, then glazed in a caramel sauce of soy sauce and sake, served over bowls of Japanese short-grain rice. Shredded Tokyo negi, black pepper and pickled red ginger garnish the butadon.
A whole block of feta baked with cherry tomatoes and butter beans until soft and jammy, stirred with spinach and served over toasted sourdough. Creamy, salty and saucy, like beans on toast at their best.
Main course1 hrServes 2559 kcalVegetarianGluten-freeEgg-freeDiabeticHigh Fiber
A fragrant vegan curry of stewed butter beans and chargrilled vegetables in coconut cream with curry leaves and spices, served with a sharp homemade lime pickle. Deep, smoky heat balanced by citrus and fresh herbs.
Ground Italian sausage browned and simmered with leeks, garlic, tomato paste and butter beans in bone broth with Parmesan, finished with spinach or kale off the heat. Crusty bread is served with the skillet.
Chicken thighs marinated in yogurt, garam masala, ginger and Kashmiri chilli, broiled until charred, then simmered in a butter, tomato and cream sauce.
An Indian butter chicken of yogurt-marinated chicken thighs and breast charred in a skillet, then simmered in a blended tomato and cashew gravy finished with heavy cream, garam masala and butter.
Leftover butter chicken spread over naan with its sauce, mozzarella and sliced red onion, baked until bubbling. A yogurt drizzle and chopped cilantro finish the quick flatbread pizzas.