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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.
Cooked chicken, cannellini beans and green chiles simmer with cumin and coriander in chicken broth, and sour cream is stirred in at the end to soften the broth.
Buckwheat crozet pasta baked in a creamy wine sauce under Roquefort and Reblochon, topped with garlic croutons and served with a lemon-dressed lettuce salad.
Slow-braised chuck roast in an orange, soy, miso and ginger marinade, shredded and baked into cheddar corn tortillas, with a parsley, caper and lemon salsa verde for dipping.
Golden seared shrimp over steamed rice with a crunchy sesame cabbage slaw, sliced avocado and a toasted coconut panko crumb, all drizzled with a spicy sriracha and lime aioli.
A mozzarella and dill pickle sheet baked into a wrap, filled with seasoned ground beef, caramelized onions, romaine and tomatoes, with a yogurt, pickle juice and ketchup burger sauce.
A crunchy, colorful slaw of cabbage, carrot, pepper and cucumber with cooked prawns, dressed in a ginger-lime peanut dressing and finished with toasted coconut.
Main course40 minServes 4-6211 kcalEgg-freeDiabetic
Bread slices soaked overnight in a vanilla and Grand Marnier custard over a brown sugar and corn syrup base, then baked until puffed and pale gold. The caramel forms underneath as it cooks.
This easy Cuban-Style Black Beans recipe can be on your table in under 30 minutes! It's made with tender black beans, onions, peppers, and some spices, making a flavorful and satisfying dish.
Mojo-roasted pork layered with sweet ham, Swiss cheese, dill pickles, and yellow mustard on Cuban bread, buttered and pressed until crisp and melted. The classic Miami Cubano.
Hand-pulled biang biang noodles are slapped against the counter until they stretch into wide ribbons, then topped with cumin beef. Hot oil poured over garlic, chili and Sichuan pepper at the table makes the bowls erupt with aroma.
Parboiled potatoes roasted in toasted cumin, mustard seed and garam masala, joined by peppers, courgettes and red onion until crisp-edged and soft inside.
Side dishes2 hr 30 minServes 4-5374 kcalVegetarianVeganGluten-freeDairy-freeEgg-free
Skirt steak marinates briefly in cumin, olive oil and garlic, sears to medium-rare, and is sliced and served in pita pockets with wilted scallions, jalapeño and a cumin yogurt sauce.
Main course25 min4 servings58 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A single pot of beef, cabbage, bok choy, and mushrooms simmered with udon cup noodles in their own broth. A sharp soy-vinegar dipping sauce is served alongside.
Duck breasts cured for three days in salt, sugar, citrus and warm spices, sliced thin and served with goats' cheese, endive, watercress and a port-poached cherry sauce.
A pizza topped with curry-spiced chickpeas and corn, tomato and red onion over a tahini garlic sauce, finished with cilantro and more sauce for serving.
Brown lentils are simmered until tender, then combined with carrots, onion and garlic sautéed with curry powder and finished in tomato sauce with cilantro.
Fresh mussels steam open with butternut squash and kale in a curried cider broth finished with cream, served with a honey soda bread baked from scratch.
Browned sausages tucked back into a curry-flavored gravy with onion, carrot and peas — a retro favorite made tastier by building the sauce in the sausage pan.
St. Louis-style spareribs rubbed with curry powder, ginger, garlic and lime zest are baked slowly in foil, then coated with a sweet chili glaze and finished at high heat until crusted.
Extra-firm tofu is simmered in a turmeric-spiced broth, coated with curry paste and roasted, then sliced over basmati rice with the broth ladled around it and pickled red onion on top.
Lotus root rounds braised with carrot, onion, and bell pepper in a curry, soy, and sugar sauce. The slices stay pleasantly crisp while the sauce reduces around them.
Tender curry goat and jerk chicken are served with coconut rice and gungo peas for a generous sharing dish. Both meats benefit from marinating overnight, so plan ahead.
Lasagna sheets layered with a thick beef and curry-roux sauce, sweet potato rounds, and Parmesan béchamel. It bakes under foil, then finishes uncovered under a browned cheese top.
Matchstick potatoes and carrot fried until golden at the edges, then steamed briefly and tossed with curry powder. The finish is dry, fragrant, and lightly peppered.
Halibut fillets seasoned with curry, turmeric and sea salt, roasted and basted in butter and lime, served over sautéed morels, asparagus and sugar-snap peas with an aromatic infused stock.