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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.
Penne tossed with marinara and broiled zucchini, summer squash and baby tomatoes, layered with a cottage cheese, Parmigiano and basil mixture and baked under mozzarella.
Balaleet (Qatari Sweet Vermicelli with Eggs) is a Qatari dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
Balandėliai is a very popular Lithuanian dish that is recognizable for its unique taste. It is very popular among Lithuanians and is an important element of Lithuanian culture. Balandėliai is a combination of minced meat, rice and onion wrapped in cabbage leaves. They are traditionally served at Christmas and for various family occasions. How was Balandėliai created? The word "balandėliai" in Lithuanian means "little pigeons", which perfectly describes their size. Traditionally, balandėliai were prepared with minced meat, rice, onions and spices, wrapped in cabbage leaves. Unfortunately, there
Balsamic prawns with cherry tomatoes and creamy polenta is prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
Main course1 hrServes 283 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Brussels sprouts tossed in a balsamic, honey, and garlic dressing and roasted cut side down on a preheated pan until deeply caramelized and tender, finished with flaky sea salt.
Bamia Stew (Iraqi Okra Stew) is a Iraqi dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
A graham cracker crust with banana baked right into it, filled with homemade vanilla custard layered with sliced bananas — no pudding mix, just a rich, luscious filling.
Banana cream pie with a salty peanut and graham cracker crust, a sliced banana custard filling that is not too sweet, and a sky-high topping of whipped cream and chopped peanuts.
All the flavors of classic banana pudding—ripe bananas, vanilla wafers, and creamy pudding—in a sliceable banana pudding cake built for cookouts and potlucks.
A pre-baked pie crust filled with vanilla pudding made with evaporated milk, folded with whipped topping, chopped vanilla wafers and lemon-tossed bananas, chilled and topped with more of each.
Chicken poached in stock with ginger, five-spice and star anise, shredded over cucumber, carrot and sugar-snap peas and tossed in a peanut, honey and chilli bang bang sauce.
Plump and perfectly seasoned shrimp coated in an irresistible sauce to die for! And what better way to soak up every last drop of the creamy, spicy, tangy deliciousness than with al dente pasta? This recipe hits all the right notes and leaves you craving more.
Africandinner, Lunch, Main Course30 minServes 4650 kcalEgg-free
Lincolnshire sausages served over champ — mashed potatoes with butter, milk, and spring onions — with a rich red wine and onion gravy made with carrot, celery, herbs, and a glug of port.
Oven-roasted pork sausages rest on a swede and sweet potato mash enriched with butter and crème fraîche, with a beer, mustard and onion gravy poured over. Steamed green beans keep the British classic on the lighter side.
Biye Barir Murgi Roast — chicken leg quarters browned in ghee and braised in a rich onion, yogurt, and cashew sauce with a toasted wedding spice mix, served at Bangladeshi celebrations with pulao.
Thin somyeon noodles sit in a hot anchovy, kelp and dried shrimp broth with julienned vegetables and egg. A spicy soy seasoning sauce is served alongside so each bowl can be adjusted at the table.
Thin somyeon noodles are served in a clear anchovy-kelp broth with egg and green onion for a clean, simple janchi guksu. Salt is added gradually so the delicate broth stays balanced.
True bara chirashi, in which everything is diced: soy-marinated sashimi cubes and cubes of a light surimi soufflé omelette over sushi rice, crowned with soy-cured quail egg yolks, roe, cucumber, radish and edible flowers.
Mexican slow-cooked beef chuck, browned and braised in a blended sauce of beef broth, rehydrated guajillo and pasilla chiles, chipotles in adobo, apple cider vinegar, and lime juice with cumin, oregano, cinnamon, and cloves. The cooked beef is shredded, mixed back into its juices, and served in corn tortillas.
Barbecue char siu roast pork with gai lan is prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
Main course30 minServes 413 kcalDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Pork belly dry-brined overnight in salt, star anise, and orange zest for great crackling, then sliced and grilled with a spiced marinade of garlic, Sichuan peppercorns, five-spice, and bay.
Main course12 hr 30 minServes 4–61367 kcalGluten-freeDairy-freeEgg-freeDiabetic
Thick pork chops grilled and glazed with a gochujang, soy, and honey sauce, served sliced with lettuce, cucumber, and herbs and a South East Asian-style relish of toasted cashews, chilli, ginger, and basil.
Slow-cooked pork ribs in a homemade barbecue sauce, finished on the grill with more sauce, served with a charred cabbage and apple hot slaw and Jersey Royal potatoes steamed in spiced cowboy butter.