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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.
New York-style pizza on well-fermented bread flour dough stretched to 13 inches, topped with a coarse tomato sauce, mozzarella and Parmigiano-Reggiano, and broiled for char.
Nicaraguan grilled fish is a traditional delicacy. Stuffed with vegetables, it is cooked over charcoal to enhance its unique flavor. Accompanied by salad, yuca, or tostones, it is a delight for the palate on any occasion. An authentic Central American delicacy.
Tried to cook Nicaragua style Rice and it turned out so well. Being Vegan couldn't add much things but with minimal options it was superb and complementary was Indian mint sauce.
A Japanese home-style stew of thinly sliced beef, potatoes, carrot, onion and shirataki noodles simmered in dashi with sweet-savoury seasonings, finished with snow peas.
A chilled banana cheesecake on a Nilla wafer crust, layered with whole wafers and banana slices under a stiff banana pudding layer and a thin Cool Whip topping.
A chilled chocolate pie with a cookie crumb crust, an espresso-laced ganache folded through whipped cream, and a soft whipped cream topping with chocolate shavings.
Ground chicken dumpling filling scooped straight into a hot skillet and capped with wonton wrappers, steamed in the pan and served with a soy, rice vinegar and sriracha dipping sauce.
Chicken breasts bake under foil on top of long grain rice mixed with cream of mushroom soup, cream of chicken soup and chicken broth, finished with onion soup mix.
Boneless pork chops seasoned with Italian seasoning bake, sealed under foil, on creamy rice made with two canned soups, chicken broth and onion soup mix.
A no-bake banana split pie with sliced bananas, crushed pineapple, and sweet cream cheese filling in a graham cracker crust, topped with pecans and cherries.
A no-bake pie with a pressed cookie crust, a peanut butter and powdered sugar layer lightened with whipped cream, a chocolate layer and a sweetened whipped topping, chilled until it slices cleanly.
A chilled layered dessert on a vanilla wafer crumb crust, with a cream cheese and whipped topping layer, a coconut cream pudding and shredded coconut layer, and a sprinkled top.
A chilled layered dessert on a holiday Oreo crumb crust, with a cream cheese and whipped topping layer, a chocolate pudding layer and a whipped topping finish scattered with crushed Oreos and sprinkles.
Bars with a graham cracker and digestive cookie crumb base, a cooked brown sugar and condensed milk caramel layer, and a melted semi-sweet chocolate top, chilled and cut into squares.
Hot spaghetti tossed through a raw, sun-sweet cherry tomato sauce that warms only from the pasta itself, finished with basil, Parmesan and good olive oil.
An overnight no-knead pizza dough of bread flour, yeast, salt and water that rises for 12 to 24 hours, is par-baked untopped, then finished with toppings for a crust that is crisp at the edges and chewy inside.
Main course12 hr 25 min2 medium oval pizzas or one 14" round pizza656 kcalVegetarianVeganDairy-freeEgg-freeLow Fat / Low Cholesterol
A fifteen-minute pizza dough leavened with baking powder instead of yeast, mixed from flour, salt, olive oil and water, briefly kneaded and rested, then rolled out and baked with toppings.
Cannellini beans and gemelli pasta simmer together in stock with garlic, chilli and thyme until the pasta drinks up the liquid, then lemon juice and rocket pesto stir through. Finely grated halloumi goes over the pan, with more pesto and halloumi served alongside.
Center-cut cod or halibut slow-roasted in olive oil with garlic, thyme, bay leaf and lemon until just opaque, then topped with a fresh, uncooked puttanesca of heirloom tomatoes, anchovy, Calabrian chilies, Kalamata olives, capers and parsley. Served over steamed long grain white rice to soak up the juices.
Two whole chickens, spatchcocked and rubbed with an olive oil paste of garlic powder, smoked paprika and sugar, roasted hot then more gently until crisp, so one can be eaten now and the other kept for later meals.
Main course1 hr 30 min6–8 servingsGluten-freeDairy-freeEgg-free
Main ingredient: ¼ cup (or more) extra-virgin olive oil
Nsima is a thick porridge made from white cornmeal that is a staple meal in Malawi. Paired with ndiwo, a flavorful vegetable relish, this combination is made with accessible ingredients and is simple to make! This article will teach you how to make the entire authentic recipe at home!
Soft, chewy oatmeal cookies spiced with cinnamon and cloves, sandwiched around a fluffy vanilla creme filling. They keep the bend and chew of the classic lunchbox treat in homemade form.