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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.
Three ways with mushrooms in one record: garlic and lemon pan-fried mushrooms on toast, marinated portobello mushroom burgers with cheese, tomato, onion and lettuce, and butter-roasted mushrooms with garlic and thyme. Each method keeps the mushrooms meaty and well browned.
Thinly sliced chicken breast fried and combined with broccoli, zucchini, mushrooms and bamboo shoots in a spicy Hunan sauce of soy sauce, oyster sauce and chili paste. Hunan is a province in south-central China.
Mixed sashimi chunks over rice with salad greens, julienned carrot and cucumber, perilla, crushed seaweed and masago, served with a pourable cho gochujang.
Salmon and tuna sashimi over warm short-grain rice with lettuce, carrot, cucumber and radish sprouts, garnished with masago and bonito flakes under a spicy gochujang sauce.
Flour tortillas rolled tight around seasoned plant-based beef and sausage with shredded cheese, fried until golden, and garnished with guacamole, pico de gallo, jalapeños, and lime.
Rolled inari tofu pouches are layered with seaweed, perilla leaf, seasoned rice and a wasabi-mayonnaise tuna filling. Black sesame seeds add a final nutty speckle.
Large pieces of peppers, onion, eggplant, zucchini, asparagus and mushrooms grilled until charred at the edges and tossed while hot in a lemon herb dressing.
WesternMains, Side Dish40 minServes 859 kcalGluten-freeDairy-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Large shrimp seared quickly in lemony garlic butter with both minced and whole garlic cloves, finished with chopped parsley — a three-ingredient-style skillet dinner at its simplest.
A cheese pizza built on a stretch-and-fold dough that is crisped in a hot skillet and finished under the broiler. The quick tomato sauce and mozzarella topping keep it close to a classic cheese pie.
Main course3 hr2 servings388 kcalVegetarianEgg-freeLow Fat / Low Cholesterol
Boneless lamb cubes coated in almonds and warm spices bake over green lentils in a covered Dutch oven. A cilantro-flecked tomato sauce poured over the top becomes the curry's sauce as it cooks.
Black-eyed peas pressure-cooked with turmeric, then simmered in a tomato curry tempered with cumin, mustard and fenugreek seeds, ginger and garam masala.
Chicken marinated overnight in yogurt and spices is baked on skewers, then folded into a creamy tomato sauce built on butter and whole spices. Maple syrup and dried fenugreek leaves finish the sauce before the cream goes in.
Fish fillets poach gently in a coconut milk curry that starts with whole spices fried in oil and a blended onion, ginger and garlic puree. Curry leaves, garam masala and lemon juice finish the sauce.
Yoghurt-marinated chicken wings roasted with turmeric, fenugreek and Kashmiri chilli, served with bhel puri potato skins, chilli chutney and pomegranate.
Indonesian Chicken is a marinated chicken dish inspired by Indonesian flavors, incorporating soy sauce, ginger, garlic, peanut butter, and honey for a rich and aromatic taste. The marinade creates a beautifully caramelized, slightly sticky glaze when grilled or roasted, making every bite incredibly delicious.
A rack of baby back ribs rubbed with a sweet, smoky spice mix pressure-cooks in apple juice until tender. A coat of barbecue sauce and a few minutes under the broiler give the ribs their sticky finish.
Cubed stew meat pressure-cooked in beef broth with mushrooms and Worcestershire, with wide egg noodles cooked in the pot and sour cream stirred in at the end.
Chuck roast pressure-cooked in a blended guajillo and ancho chile sauce, shredded, and folded into tortillas with Oaxaca cheese crisped in the consommé fat.
Ground chicken meatballs with ranch seasoning, browned then pressure-cooked in a butter and hot sauce buffalo sauce and finished under a reduced glaze.
AmericanAppetizer, Main Entree35 minServes 6208 kcalDiabetic