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.
Salmon fillets are spread with a maple and Dijon mixture and pressed with chopped walnuts, then baked until the crust browns. The fish flakes easily after a short time in a hot oven.
Beef and pork meatballs get body and a toasted note from ground walnuts and Parmesan inside the mix. A short simmer in tomato sauce with olives and jalapeños keeps them juicy and lively.
Rolled oats and chia seeds soaked in milk with cinnamon, nutmeg, maple syrup and peanut butter, divided into jars and topped with apples cooked down with maple syrup and cinnamon.
Warm Roasted Vegetable Harvest Couscous Salad is a Mediterranean salad centred on couscous, prepared in a straightforward home style. Serve it as directed in the method.
Roasted sweet potato, Brussels sprouts and red onion tossed warm with massaged curly kale, dried cranberries and parmesan in a maple Dijon vinaigrette.
Cauliflower florets seasoned with cinnamon and cumin roast first, then chickpeas and tomatoes join the tray with harissa. Pomegranate seeds and whole parsley leaves finish the warm salad.
Main course1 hrServes 2209 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeLow Fat / Low CholesterolRenal
Chicken breasts are stuffed under the skin with a mushroom and breadcrumb farce, glazed with lime marmalade, and roasted until golden. The pan juices become a creamy lime and parsley sauce.
Main course1 hr 30 minServes 6289 kcalDiabeticLow-SodiumRenal
Thick square watermelon slices used as the bread for folded prosciutto, burrata, chopped pickles and basil, drizzled with olive oil and balsamic glaze.
Seasoned webfoot octopus and shabu-shabu meat sit in the center of a hot pot layered with mushrooms, cabbage, bok choy, crown daisy, bean sprouts and glass noodles in kelp broth. Everything simmers together at the table in a chili-seasoned broth.
Crisp fries are covered with a silky American and cheddar cheese sauce and a shower of chopped bacon. The loaded fries are assembled while everything is hot so the sauce stays pourable.
AmericanAppetizer, dinner, Side Dish30 minServes 41432 kcalGluten-freeEgg-freeDiabeticHigh Fiber
A hearty beef and two-bean chili with crushed tomatoes and a warm chili-spice base, simmered until the flavors settle together. Shredded cheddar and scallions go on at the table.
Flour tortillas filled with seasoned ground beef, refried beans, green chiles, lettuce and cheese, baked seam-side down under a tomato, enchilada and chili sauce with more cheese on top.
MexicanMain courseDivide the beef and bean mixture into 6 portions in the pan763 kcalEgg-freeHigh Fiber
Chicken tenderloins soak in buttermilk, then take a shaggy seasoned flour coating that fries up thick and crisp. Honey mustard or another dipping sauce is served with the hot strips.
A thick, spoonable doenjang stew packed with canned whelks, tofu, potato, zucchini and oyster mushrooms. A final starch slurry gives the gang-doenjang its signature dense body.
Sesame-oil kimchi cup noodles are drained and tossed with canned whelk and its juice, then served over salad greens. A halved soft-boiled egg softens the spicy, tangy noodles.
Cold buckwheat noodles are piled with canned whelk, perilla, red cabbage, cucumber and peppers. A soy and perilla oil sauce built on the whelk brine dresses the bowl at the table.
Shredded chicken, corn and scallions are rolled in tortillas and baked under a cumin and jalapeño white sauce with plenty of cheese. The enchiladas emerge bubbling and golden after about 25 minutes.
Pudding mix keeps these white chocolate and macadamia cookies soft, with plenty of chips and nuts in every scoop. The dough balls bake in about 10 minutes to a slight golden edge.
This one-pot fish and bean bake with a tomato, olive and caper sauce is easy, healthy and packed with store cupboard ingredients. There's no need to defrost the fish, you can cook it straight from the freezer. Each serving (based on two servings) provides 423 kcal, 36g protein, 33.3g carbohydrate (of which 13.3g sugars), 13.4g fat (of which 2.1g saturates), 13.5g fibre and 2.55g salt. If you want to stretch the recipe to serve 4, serve it with crusty bread for dipping.
A tomato-free pizza with a creamy white sauce under sliced mozzarella and Parmesan, baked until the crust is golden and finished with basil and red pepper flakes.
A white ragù of beef and pork simmers with soffritto vegetables and stock, then softens with milk and cream instead of tomato. Parmesan, a raw yolk and Grana Padano enrich the tossed pasta at the end.
Stir-fried sundae (Korean blood sausage) with cabbage, carrot, green onion and perilla leaves, seasoned without gochujang and served with a ssamjang dipping sauce.
A leg of lamb floured and browned, then braised slowly in a whole bottle of dry white wine with onions, garlic, stock, oregano and redcurrant jelly until the pan juices form their own gravy.
Chicken breasts poached in ginger and Shaoxing wine, served over wilted Chinese cabbage under a homemade peanut rayu of chilli flakes, peanuts, garlic and sesame in hot oil, with basil, spring onions and lime.
Two whole snapper stuffed with dill, parsley, garlic and lemon, tied and baked until the flesh flakes from the bone, with a warm garlic and dill butter sauce served alongside.
Whole sea bass baked in a sealed parcel with white wine, olives, cherry tomatoes, capers, rosemary and lemon, served with crisp fennel potatoes and a leaf salad dressed with anchovy and white wine vinegar.
Main course1 hrServes 4249 kcalGluten-freeDairy-freeEgg-freeDiabeticRenal
A whole roasted brill smeared with herb-flecked jamón butter, topped with flour-dusted crispy prawns, and served with olive oil fries, a green salad and aioli.
Main course4 hrServes 4–65 kcalEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal