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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.
Cubed rye bread, corned beef, sauerkraut and Swiss cheese baked in a 9x13 dish with a homemade Thousand Island-style dressing whisked from mayonnaise, ketchup, relish and smoked paprika.
A layered bake of crescent roll dough filled with corned beef, sauerkraut, Thousand Island dressing, and Swiss cheese, sealed under a second sheet of dough. It bakes until puffed and deeply golden and rests briefly before slicing.
A thick-cut ribeye roasted low at 225°F on a rack until the center is evenly rosy, then seared hard in a cast iron skillet for a deep crust. A brief butter, garlic and rosemary baste finishes the steak before a short rest.
Whole fish is rubbed with olive oil, lemon and fresh herbs, then cooked over glowing coals until the skin crisps and the flesh turns meltingly tender. It is the kind of dish that draws everyone to the garden table, easy to share, unfussy to make and full of bright Mediterranean flavour. Fire up the grill and bring a taste of Macedonian hospitality to your own back yard.
A ribeye roast rubbed with salt, pepper, garlic powder, onion powder, and smoked paprika, roasted hot then at a lower temperature, and served with a cranberry balsamic glaze. Slices are spooned with the warm glaze and extra is passed at the table.
Rice & Peas with Stewed Chicken is a characteristic dish from Saint Vincent and the Grenadines, rooted in local ingredients and the island's wider Caribbean food culture.
Marinated chicken thighs and sliced Chinese sausage cook directly on top of jasmine rice in a rice cooker, then everything is fluffed together with green onions.
This old-fashioned rice pudding recipe is comfort food at its finest. Customize the easy diner-style stovetop recipe with alt-milks, spices, and flavorings.
An Italian summer rice salad mixing sweet melon cubes, cooked ham and primosale cheese through cooled parboiled rice. Olive oil, chives, salt and pepper are the only dressing it needs.
This Honduran-style Rice with Pigeon Peas is a feast of Central American flavors that will delight everyone at home. An easy-to-make recipe full of tradition.
Ricotta and spinach ravioli with butter and sage: a classic Italian Sunday first course, perfect for any occasion. An easy recipe that will win you over!
Fried ricotta cheese balls with sauce is a simple, authentic vegetarian main course from the peasant culinary tradition. An easy Italian recipe perfect for your kids!
Rigatoni folded through a jammy cherry tomato sauce built on tomato paste, vodka and Calabrian chili paste, then softened with heavy cream and Parmesan. The shallot and garlic base keeps the heat warm rather than sharp against the sweet burst tomatoes.
Ripper Beef Nachos is a Tex-Mex dinner, game day, party centred on beef. It combines olive oil, garlic cloves, onion for a straightforward, balanced result.
Tex-MexDinner, Game Day, Party35 minServes 8534 kcalGluten-freeEgg-freeDiabetic
The classic Venetian rice and pea dish, cooked soupy like a loose risotto: pea pods simmered into the broth for depth, pancetta and onion at the base, and butter and grated Grana Padano folded in at the end.
Main Courses2 hr 10 minServes 4Gluten-freeEgg-free
Mini sandwiches of Ritz crackers layered with deli ham and Swiss cheese, drizzled with a butter, Dijon, and Worcestershire glaze and sprinkled with poppy seeds and dried minced onion. They bake briefly until the cheese melts and the tops crisp.
A thick, deeply savory doenjang stew where river snails, mashed tofu, zucchini, shiitake and onion simmer together until the broth turns rich and concentrated. The mashed tofu keeps the strong soybean paste from tasting harsh or overly salty.