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.
A tall springform quiche with a par-baked pastry shell, layered leeks and bacon, asparagus, mushrooms and spinach under a milk and crème fraîche custard, topped with Gruyère and Emmental.
Main courseServes 8 to 10382 kcalDiabeticHigh Fiber
Chicken breast pieces marinate in Sprite, Thai chile sauce, fish sauce and garlic, grill on skewers until cooked through, and are spooned with a lime, cilantro and chile sauce to serve.
Main course2 hr 30 min6–8 servings167 kcalGluten-freeDairy-freeEgg-freeDiabetic
Squid stir-fried with cooking wine over stone-pot rice with fernbrake, leek, soybean sprouts, carrot and purple cabbage — an ojingeo-style dolsot with a completely different vegetable set from the mixed-seafood version.
Rice cooked in a pot with butter-fried squid legs and a whole squid body on top, rested and brought to the table with a soy-sesame seasoning sauce and chives.
Green beans simmer in coconut milk with banana shallots, Thai green chillies, garlic, turmeric, chilli powder, curry powder and a cinnamon stick, after mustard and fenugreek seeds and curry leaves are fried in oil.
Thai and South-East AsianMain course1 hrServes 2686 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumHigh FiberRenal
Pork shoulder pieces marinated in vinegar and turmeric braise for up to two hours with onions, garlic, ginger, curry leaves and lemongrass in a freshly ground black pepper-heavy curry powder.
Main course2 hr 30 min4 servings162 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
Day-old rice is stir-fried in a hot wok with diced SPAM, corn, eggs and garlic, then tossed with a Sriracha and soy sauce mixture and finished with green onions.
Extra-firm tofu chunks roast until crisp, then simmer in a sriracha, agave and tamari sauce thickened with cornflour, and are served over jasmine rice with spring onions and sesame seeds.
A traditional British pie of chuck steak and ox kidneys braised in beef stock under a lard pastry lid, served with two kinds of peas — buttery frozen peas and vinegar-splashed marrowfat peas.
Noodles tossed in a homemade teriyaki sauce with seared steak cubes and shrimp, bell peppers, onion, garlic, and ginger. The proteins go back into the pan at the end and the dish is topped with green onions.
Ribeye steaks crusted with crushed black peppercorns, seared and rested, served with a cognac, beef broth and cream pan sauce finished with Dijon mustard.
This steak baguette is loaded with mustard mayonnaise, caramelised onions, melted cheese and cornichons, with crisp shoestring fries and a creamy peppercorn dipping sauce on the side.
Main course1 hrServes 21171 kcalGluten-freeEgg-freeDiabetic
Cooked steak slices are layered on toasted bread with chimichurri sauce and a slice of cheese, torched until the cheese melts, then topped with French fries and capped with a second slice of toast.
Flank or skirt steak marinated in lime juice, Worcestershire sauce, garlic, cumin, and chili powder, seared and sliced against the grain, then tossed with charred bell peppers and onion. The fajitas are served immediately with warm tortillas.
Sirloin steaks are seared in foaming butter and rested, then sauced with the pan juices loosened with water, and served with sautéed potato cubes glazed in butter with parsley and shallot.
Cubed braising steak simmers in beef stock with onions, parsley and thyme until tender, then bakes under a ready-rolled shortcrust pastry lid brushed with beaten egg.
Striploin steaks pounded thin are seared, set aside, and returned to a stewed fresh tomato sauce with onion, garlic, pinot grigio and oregano, with the option of a longer braise to tenderise them further.
Coffee- and spice-rubbed skirt steak, grilled or pan-seared and rested, served in warm corn tortillas with a yogurt corn salad, cotija and marinated onions.
Sliced sirloin steak, seared with garlic and rosemary, served tagliata-style over rocket with heritage tomatoes, blistered cherry tomatoes, sun-dried tomatoes and basil in a sharp vinegar dressing.