Every recipe a hand-built original — search the whole index, then open the page.
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.
A cashew chicken skillet with flour-coated chicken, broccoli and onion in a coconut aminos, maple syrup, garlic and ginger sauce, topped with cashews, black sesame seeds and cilantro.
Bars with a pressed almond flour and pecan crust spiced with pumpkin pie spice, a blended pumpkin puree and coconut milk filling, and an optional spiced powdered sugar glaze.
Brill fillets are pan-fried in butter and served over wilted monk's beard with red wine-braised oxtail, white wine-steamed cockles and a crème fraîche sauce made from the cockle liquor.
Main course14 hrServes 4142 kcalEgg-freeDiabeticLow-SodiumRenal
Curry-dusted cod is pan-fried and served on crushed caramelised turnips and garlicky kale with a yuzu butter sauce finished with trout roe, plus a raw variegated kale and turnip baton salad.
Main course1 hrServes 4103 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolHigh FiberRenal
Egg noodles are fried into a crisp-edged, soft-centred cake and topped with marinated chicken, broccoli, mushrooms, pak choi and a glossy oyster sauce gravy.
Pan-fried gnocchi crisped like tiny roast potatoes, served with griddled green vegetables and a homemade broccoli pesto with pine nuts, chilli and Parmesan.
Main course40 minServes 480 kcalGluten-freeEgg-freeLow Fat / Low CholesterolRenal
Flattened chicken breasts marinated briefly in lemon and olive oil, pan-fried until golden and glossed with a wine and butter pan sauce, with cherry tomatoes and rocket.
Main course1 hrServes 4269 kcalGluten-freeEgg-freeDiabeticLow-SodiumRenal
Asparagus, peas, carrots and fennel simmer in a lemon-scented vegetable stock finished with cream and herbs. Crisp-skinned mackerel fillets are ladled over the nage in warm bowls.
Main course1 hrServes 462 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Skin-on sea bass is pan-fried until crisp and served in a sparkling wine mussels velouté with leeks, potato and chives, topped with crispy kale and Tenderstem broccoli.
Pan-Roasted Pork Tenderloin with Bourbon-Soaked Figs is a American main course centred on pork tenderloin, prepared in a straightforward home style. Serve it as directed in the method.
Salmon filets scored, salted and stuffed with thyme in the cuts, then seared skin side down in avocado oil so the skin turns shatteringly crisp while the flesh stays tender.
Thick-cut ribeye or sirloin steaks seasoned and seared until crusted, rested, then returned to a garlic, cream and Parmesan sauce with Italian seasoning made in the same skillet.
AmericanMain courseFor the Steak (Serves 2–3)684 kcalGluten-freeEgg-freeDiabetic
Panamanian stew is a traditional Latin style carne guisada or beef stew that is a hearty and delicious dish that can be eaten alone or over white rice. If you live in a cold area, it is perfect for those cold winter nights when you crave to eat something that will stick to your bones. This is a prime example of Latin American comfort food.
Panamanian cuisine transforms simple ingredients into deeply comforting dishes, and this coconut-braised chicken exemplifies that tradition. The combination of
This one-pot dish brings authentic Panamanian flavors to your kitchen with minimal effort. The combination of tender chicken, fragrant rice, and traditional spi
Delicious traditional Panamanian recipe known for its exquisite flavor. The combination of coconut oil and coconut milk gives it a unique and special touch.
A from-scratch Panang curry with a freshly blended chilli and peanut paste, prawns and sliced chicken thighs simmered in coconut cream with green beans and Thai basil, served over jasmine rice.
Thicker and richer than most Thai curries, this panang curry coats chicken and string beans in a nutty coconut sauce perfumed with kaffir lime. Pork, vegetables or tofu also work well in place of the chicken. It finishes warm and moderately spicy, with ground peanuts stirred right into the sauce.