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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.
Ground chicken is mixed with golden burdock and onion, shaped into patties, pan-grilled and briefly steamed until juicy. A glossy soy, vinegar, ketchup and syrup sauce is spooned over to serve.
A deconstructed burger in a bowl: seasoned ground beef and cooked fries layered over lettuce with tomato, pickles, red onion, cheddar and bacon under a drizzle of burger sauce. Hearty, crisp and fully loaded without the bun.
Seasoned ground beef with melted American cheese served over shredded lettuce with caramelized onions, pickles, pepperoncini and a relish burger sauce.
AmericanMain course45 min2 to 31068 kcalGluten-free
Yellowtail pieces and thick daikon rounds simmered gently in a soy, sake, mirin and sugar broth with ginger, under a drop lid. Julienned ginger garnishes the fish, and the flavour deepens if the dish cools in its broth before reheating.
A smoky vegetable chilli of flame-charred aubergines simmered with black beans, kidney beans, tomatoes, Cajun spice and cumin in vegetable stock. It is served over basmati rice with avocado, lime wedges and soured cream.
Chicken thigh kebabs marinated in a blended charred-lime, honey, tamari and hot sauce mixture, grilled until sticky and served with paprika black beans, pickled red onion and coriander. Sweet heat, smoke and acidity in every skewer.
Main course2 hr 30 minServes 4480 kcalGluten-freeDairy-freeEgg-freeDiabetic
A pizza with a thin sauce layer, Parmesan and sliced heirloom tomatoes baked on a hot stone, finished with torn burrata and basil after baking. Arugula, balsamic reduction and red pepper flakes are optional toppings.
Main course20 min3 servings988 kcalVegetarianEgg-free
Pasta tossed with cherry tomatoes burst in garlicky olive oil with black pepper and a pinch of sugar, finished with chopped basil. Freshly grated Parmesan is served over the pasta.
Main course15 min4–6 servings254 kcalVegetarianEgg-freeDiabeticLow-SodiumRenal
Pasta tossed in cherry tomatoes slow-cooked with garlic and Italian seasoning until they burst, with torn burrata, basil and Parmigiano Reggiano mixed through.
Hand-rolled spiral busiate pasta tossed with a Sicilian Trapani pesto of tomatoes, almonds, basil, garlic and pecorino. Rustic spirals that catch the thick, nutty tomato sauce in every turn.
Thin pork loin slices seared, then glazed in a caramel sauce of soy sauce and sake, served over bowls of Japanese short-grain rice. Shredded Tokyo negi, black pepper and pickled red ginger garnish the butadon.
A whole block of feta baked with cherry tomatoes and butter beans until soft and jammy, stirred with spinach and served over toasted sourdough. Creamy, salty and saucy, like beans on toast at their best.
Main course1 hrServes 2559 kcalVegetarianGluten-freeEgg-freeDiabeticHigh Fiber
A fragrant vegan curry of stewed butter beans and chargrilled vegetables in coconut cream with curry leaves and spices, served with a sharp homemade lime pickle. Deep, smoky heat balanced by citrus and fresh herbs.
Ground Italian sausage browned and simmered with leeks, garlic, tomato paste and butter beans in bone broth with Parmesan, finished with spinach or kale off the heat. Crusty bread is served with the skillet.
Chicken thighs marinated in yogurt, garam masala, ginger and Kashmiri chilli, broiled until charred, then simmered in a butter, tomato and cream sauce.
An Indian butter chicken of yogurt-marinated chicken thighs and breast charred in a skillet, then simmered in a blended tomato and cashew gravy finished with heavy cream, garam masala and butter.
Leftover butter chicken spread over naan with its sauce, mozzarella and sliced red onion, baked until bubbling. A yogurt drizzle and chopped cilantro finish the quick flatbread pizzas.
Foil packets of sirloin cubes and hearty vegetables — red potatoes, carrots, bell peppers and red onion — grilled under a melting cap of garlic herb butter.
AmericanDinner, main dish30 minServes 4595 kcalGluten-freeEgg-freeDiabetic
Paneer cubes and peas simmered in a blended tomato curry sauce with garam masala, fenugreek and crème fraîche, finished with butter and pomegranate seeds.
Small pretzels coated in a butter, brown sugar and corn syrup toffee with vanilla and baking soda, baked until the coating crisps, with optional chopped pecans or almonds.
Scored abalone grills in butter with garlic, then takes a light glaze of soy sauce and oligosaccharide syrup. Parsley powder finishes the rich, tender shellfish.
Tiger prawns butterflied, seasoned with cheongju, and spread with a butter-mayonnaise mixture flecked with Cheongyang chili. They bake until the flesh is opaque and the topping bubbles.
A feast of spiced roasted chicken wings served in a coconut chicken broth with a charred pineapple sambal, alongside a layered Sri Lankan chicken biryani.
A velvety deep-green cavolo nero sauce blended with garlic, fennel seeds, butter and Parmesan, tossed through hot gnocchi. Rich, peppery and ready to carry in a flask or serve at once.
A butterflied leg of lamb rubbed with garlic, chilli, rosemary, thyme, bay, lemon, fish sauce and smoked paprika, roasted hot then rested and carved thick. Smoky, herby lamb with a pink center.
Main course2 hrServes 6134 kcalGluten-freeDairy-freeEgg-freeDiabetic
A butterflied leg of lamb in a cumin, thyme, oregano and sesame marinade, seared and roasted, served with an anchovy and herb dressing and a radish and watercress yoghurt sauce.
Main course30 minServes 4270 kcalGluten-freeEgg-freeDiabeticLow-SodiumRenal
Butterflied sea bass with shoestring fries and salad is a preparation made from its core ingredients and served fresh. Use it promptly for the best texture.
Main course1 hr 30 minServes 2283 kcalGluten-freeEgg-freeDiabeticLow-SodiumRenal
Tall buttermilk biscuits made by folding and rolling a butter dough, baked deep golden and ladled with a beef and pork curry gravy built on curry roux, turmeric, soy and cream. A rich, spiced take on biscuits and gravy.
Chicken thighs and drumsticks marinated overnight in garlicky herbed buttermilk, then roasted on a rack until browned at the edges. Equally good hot from the oven or cold for a picnic.
Main course13 hrServes 4193 kcalGluten-freeEgg-freeDiabeticLow-SodiumRenal
Mexican torta rolls baked from a poolish dough, filled with buttermilk fried chicken, hot sauce butter, charred jalapeño aioli, pickled cauliflower and vegetables, avocado and lettuce. A big, layered sandwich with crunch, heat and acidity.