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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.
Sheet-pan chicken strips roasted with four colors of bell pepper and onion under a chipotle, chili and cumin spice blend, finished with lime and cilantro.
Chicken thighs marinated in adobo paste, chili powder and smoked paprika, seared in cast iron and basted with a lime, cilantro and butter mixture before chopping.
Bowls of cilantro lime rice topped with chipotle-marinated seared salmon cubes and a mango, avocado, jalapeno and red onion salsa, with beans, corn and cotija.
Chipotle-marinated sirloin seared in a cast iron skillet and sliced over jasmine rice with sautéed peppers and onions, black beans, corn, tomatoes, romaine and guacamole.
Folded flour tortilla quesadillas filled with adobo-marinated steak, sauteed peppers and onion and Monterey Jack, served with a honey adobo vinaigrette and sour cream for dipping.
Warm rice bowls topped with lime-marinated chipotle steak strips, charred bell peppers and red onion seasoned with the same spice blend, and cool avocado slices.
American, Mexican AmericanDinner, entree, Main Course, main dish45 minServes 4781 kcalEgg-freeHigh Fiber
A sheet pan of chicken breast halves and sliced red, green and yellow bell peppers roasted in a chipotle adobo marinade with garlic, coriander and lime.
Cauliflower roasted in smoky chipotle adobo until crisp at the edges, tucked into corn tortillas with lime crema. A vegetarian taco with plenty of char and heat.
Seasoned sushi rice scattered with miso-baked salmon, pickled mushrooms and lotus root, omelette ribbons and nori. A celebratory Japanese rice bowl with sweet, sour and savoury notes in every bite.
An American-style pie with a biscuit base, salted caramel and chilli-spiked chocolate mousse under whipped cream and nut praline. Rich, cool and quietly hot.
Chocolate and Nutmeg Pudding with Apple Coulis is a Italian dessert built around cups. It takes 25 min in total and serves 6. It pairs well with garlic bread and caprese salad.
A blended, no-cook chocolate pudding made from ripe avocados, cacao powder, maple syrup and almond milk, smooth enough to serve in small cups or glasses.
Moist pumpkin muffins warm with pumpkin spice and cinnamon, studded with chocolate chips and finished with a sparkle of coarse sugar. Made for cooler weather.
AmericanAppetizer, Breakfast, Dessert, Main Course, Side Dish, Snack40 minServes 12346 kcalVegetarianRenal
A chilled, layered bar on a chocolate graham crust, with a cream-cheese peanut butter layer, a chocolate pudding layer, and chocolate chips, peanuts and shavings on top.
A yogurt-enriched crust chills before rolling, then a brown sugar and rum filling with chopped chocolate is poured over pecan halves. The pie bakes until the filling is set at the edges and just trembles in the middle.
A cocoa-crust pecan pie with semisweet chocolate baked into the custard and milk chocolate Chantilly cream spooned over the top. Gooey, nutty and deeply chocolatey.
Cold somyeon noodles are topped with mustard-seasoned shredded chicken and julienned vegetables in a tangy, slushy chicken broth. The peanut butter in the seasoning adds an unexpected richness.
Thin somyeon noodles sit in a chilled, spicy gochujang broth with shredded poached chicken and cucumber. The broth is poured shallow, so every strand is coated rather than drowned.
A slow overnight bake of beef, butter beans, barley and whole potatoes around an onion dumpling, cooked low until everything is tender for a Sabbath lunch.
Main course3 hrServes 61079 kcalEgg-freeHigh Fiber
Cubed steak beef and udon noodles are stir-fried with peppers, onion, and mushrooms in an oyster and tonkatsu sauce. A snowfall of bonito flakes finishes the sizzling plate.
A toasted roll sandwich of chopped seasoned ground beef with bell pepper and melted American cheese, layered with lettuce, tomato, avocado, ketchup and mayonnaise.
Hand-pulled noodles cut into small pieces and tossed with seared lamb, carrots and peas in a glossy soy, rice vinegar and chili paste sauce with cumin and white pepper.
A filo borek layered with minced cured chorizo, goats' cheese and toasted cumin, baked crisp and served with a roasted butternut squash borani, flatbreads and an optional honey drizzle.
A one-pot jambalaya where chicken thighs and Mexican chorizo cook with a frozen pepper, onion and celery mix, the rice is toasted in tomato paste, and everything simmers in broth and diced tomatoes.