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.
Chicken breasts with a pocket stuffed with sun dried tomato strips, mozzarella slices and spinach leaves, coated in a mustard and herb dressing. They are seared in an ovenproof skillet and finished in the oven until the cheese melts.
Crunchy panko chicken made with a mayonnaise and parmesan shortcut coating, served over quickly mashed microwaved potatoes with a cucumber ribbon and tomato salad.
Super-firm tofu grated and cooked with scallions, garlic and chiles in a tamari, black vinegar and sesame sauce, served over rice with cilantro and sesame seeds.
Bright green and wholesome, this grain salad base is layered with textures. To make it even easier, use a pouch of cooked grains. Crumbled feta, soy-marinated tofu or grilled fish would be spot-on additions to this salad for a more filling meal. Each serving provides 440 kcal, 17.6g protein, 40.1g carbohydrate (of which 6.1g sugars), 21.1g fat (of which 3g saturates), 9.2g fibre and 0.13g salt.
Main course40 minServes 3–4440 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticHigh Fiber
Cajun-spiced seared chicken thighs and shrimp served over lemony garlic butter basmati rice cooked in chicken stock with parsley and cilantro — a shrimp boil reimagined as a one-pan rice dish.
The Surinamese version of Indonesian fried rice, combining African, Javanese, and Dutch influences. It is typically darker and more intensely flavored due to the use of salty and sweet soy sauce, seasoning sauce, and shrimp paste (Trassi).
A baked casserole of seasoned sushi rice and nori layered with a crab and shrimp mixture in cream cheese and mayo, drizzled with spicy mayo and unagi sauce.
A baked casserole of seasoned sushi rice layered with nori and a crab and shrimp filling bound with mayonnaise and cream cheese, baked until golden. Spicy mayo and unagi sauce are drizzled over the top with avocado, green onion and sesame seeds.
Two bowls of sushi rice topped with imitation crab, avocado, cucumber and chopped roasted seaweed. A soy, oyster sauce and sesame dressing with grated ginger is drizzled over, finished with green onion, spicy mayo and sesame seeds.
A layered sushi cake of vinegared rice stacked with flatfish, yellowtail, sea bream, and salmon sashimi, banded with seaweed. It slices into wedges that show off every layer.
Swedish potato dumplings filled with a pork or bacon and onion mixture seasoned with allspice, boiled until they float. They are served with lingonberry jam, melted butter and a kale salad of fried and salt-massaged leaves under an almond, garlic and white wine vinegar dressing.
A casserole of egg noodles and frozen Swedish-style meatballs in a cream of mushroom and sour cream sauce with beef broth and Worcestershire sauce, topped with mozzarella or Swiss cheese. It bakes covered, then uncovered until the cheese is golden and bubbly.
Small beef and pork meatballs seasoned with nutmeg and allspice, browned and simmered in a butter-roux gravy of beef broth, cream, Worcestershire sauce, and Dijon mustard. They are served over buttered egg noodles with parsley and optional lingonberry jam.
AmericanMain courseform into 1-inch meatballs (about 20–24 pieces)2336 kcalHigh Fiber
Double-fried chicken thigh pieces in a flour and cornstarch coating, tossed with bell peppers, onion and pineapple in a ketchup, brown sugar and vinegar sauce.
Made here with chicken, pineapple, tomato, onion and bell pepper are stir-fried in a bright, glossy sweet and sour sauce. It is a tangy, fruity dish served over jasmine rice.
Double-fried pork shoulder in an egg, flour and cornstarch coating, combined with bell peppers, onion and pineapple in a ketchup and brown sugar sauce.
Double-fried pork cubes in a cornflour coating under a glossy pineapple sweet and sour sauce with peppers and onion. The pork marinates overnight in grated onion, garlic, ginger and baking soda, then fries twice so the coating stays crisp under the sauce.
A veggie family favourite and easy enough to cook on a week-night. This sweet and sour sauce has a couple of different spices than you might be used to. Leave the tofu to marinate for about 15 minutes to let the magic happen.
Main course1 hrServes 2283 kcalVegetarianVeganDairy-freeEgg-freeDiabeticRenal
Chicken wings and drumettes baked on a rack with baking powder and salt until the skin turns crisp and golden. A pineapple juice, rice vinegar and brown sugar sauce thickened with cornstarch is tossed over two-thirds of the wings, with the rest kept for dipping.
American, Asian AmericanAppetizer, Main Course1 hr 10 minServes 5556 kcalDairy-freeEgg-free
Bite-size eel is coated in starch and frying powder, pan-fried until golden, and tossed in a gochujang and ketchup glaze. Garlic slices cook in the glaze and julienned ginger crowns the dish.
A chilled cheese ball of cream cheese and sharp cheddar seasoned with garlic, smoked paprika and cayenne, swirled with pepper jelly and rolled in chopped pecans.
Batter-coated tofu cubes fried until golden and crisp, then glossed in a sweet and spicy tomato, garlic and ginger sauce. Spring onions, sesame seeds, lime wedges and rice complete the sticky plate.
Main course1 hrServes 2306 kcalVegetarianVeganDairy-freeEgg-freeDiabetic
Tender poached pork ribs in a reduced molasses, tamarind and brown sugar glaze, served with upside-down cornbread baked over root beer-braised onions and cherry tomatoes.
Boneless chicken breasts slow-cooked in a barbecue sauce mixture with chicken broth, Worcestershire sauce and garlic and onion powders, then shredded and stirred back into the sauce.
Pot rice is cooked with sweet corn kernels and the whole cob, then folded with butter and topped with soy-glazed stir-fried brisket. Cooking the cob in the rice deepens the corn flavor throughout.