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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.
A vegetarian picadillo-style skillet of black beans, potato, green pepper, olives and golden raisins under a baked blanket of Monterey Jack, served with tortilla chips or warm tortillas.
Main course1 hr6 servings340 kcalVegetarianVeganDairy-freeEgg-freeLow Fat / Low Cholesterol
Hand-torn sujebi dough pieces are stir-fried in a thick black bean sauce with pork, cabbage and onion. The dough rests first so the torn pieces cook up chewy and irregular.
This easy, smoky Black Bean Soup is rich, filling, and ready in just 25 minutes! A flavorful vegan weeknight dinner just waiting to be piled high with fun toppings.
A vegan risotto-style bowl of rice simmered in unsweetened black bean soy milk with garlic, onion and button mushrooms. Basil powder, salt and pepper season the creamy grains.
Pan-fried black bream fillets with crisp skin, served over blanched asparagus on a warm spiced beurre blanc flecked with parsley, with lemon segments alongside.
A dark, deeply spiced chicken curry made with a homemade black curry powder of toasted rice, whole spices, coconut, and curry leaves, served with turmeric yellow rice and fried leeks.
Thai and South-East AsianMain course1 hr 30 minServes 41094 kcalGluten-freeEgg-free
Cod marinated in a sweet white miso, sake and mirin mixture, seared and roasted until caramelised, served over a wild and sushi rice salad with a sesame, soy and wasabi dressing.
Main course12 hr 30 minServes 2286 kcalDairy-freeEgg-freeDiabetic
A one-pan spaghetti cooks directly in its milk and cheddar sauce, with ketchup and garlic in the background. A heavy grinding of black pepper is the whole point of the finish.
A whole chicken marinated overnight in a salty-sweet oyster and soy marinade, rubbed with a garlic, cilantro root, and black peppercorn paste, and roasted on its sides until the juices run clear.
ThaiServes 4 to 6124 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Tofu torn into chunks, seasoned, dredged in potato and corn starch and fried crisp, then tossed with celery and onion in a glossy, fiery black pepper sauce.
A gingery chicken and radish stir-fry glossed with a tangy Chinkiang black vinegar, soy and sesame sauce, scattered with cilantro and served with steamed rice.
Main course30 min4 servings244 kcalDairy-freeEgg-freeLow-SodiumRenal
Broiled poblano halves filled with cumin-spiced black beans and wilted kale, topped with panko and pepper Jack, and served over a chipotle tomato sauce finished with sour cream.
Main course50 min4 servings43 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Cajun-seasoned shrimp seared until just pink, tucked into flour tortillas with a chunky salsa of avocado, tomato, corn, black beans and lime, and finished with crumbled feta.
Typically battered and fried, catfish is a staple of Southern cooking. A side of crispy roasted potatoes and caramelized vegetables compliments the dish; a sprinkling of chopped cilantro and a wedge of lemon brightens it up.
Spice-crusted griddled chicken over a chopped kale and lettuce salad with kidney beans, sweetcorn and pickled vegetables, dressed with tahini and a herby green sauce and finished with feta.
Main course1 hrServes 4728 kcalGluten-freeEgg-freeHigh Fiber
Tilapia fillets crusted in a Cajun spice blend and pan-fried, served in tortillas with a cabbage and carrot slaw dressed in avocado, yogurt and lime, plus a sriracha aioli.
Salmon fillets coated in a smoky Cajun blackening spice of paprika, thyme and oregano, seared in melted butter until the crust darkens, and served with lemon wedges.
Brown rice bowls topped with spice-blackened shrimp, corn, black beans and avocado, drizzled with a cilantro avocado ranch. Bold, fresh and good for meal prep.
American, MexicanDinner, Main Course20 minServes 5823 kcalGluten-freeEgg-freeHigh Fiber
Thin-smashed beef patties cooked on a flat-top griddle with sliced onion and jalapeño, stacked two to a brioche bun with a mayonnaise-based burger sauce and a bacon jam of onion, jalapeño, brown sugar and balsamic vinegar.
Small pork meatballs seasoned with ginger, soy and sesame, each capped with a dumpling wrapper, pan-fried and steamed, then topped with gyoza sauce and chili crisp.
Elbow macaroni cooked in milk, folded through a cheese sauce blended smooth from egg yolks, mustard, cayenne and three cheeses, with the remaining cheese melted in at the end.
Main courseServes 4306 kcalVegetarianDiabeticLow-SodiumRenal
Crisp waffles of grated sweet potato, potato and onion topped with spice-seasoned chicken thighs glazed in a blood orange, chipotle and ginger sauce, with lamb's lettuce and blood orange segments.
This speedy pasta dinner takes inspiration from a Bloody Mary cocktail, with tomato purée, vodka, hot pepper sauce and celery salt creating a punchy sauce. It only uses a handful of ingredients and is ready in around 15 minutes. Each serving provides 470 kcal, 15g protein, 62.7g carbohydrate (of which 5.6g sugars), 10g fat (of which 1.6g saturates), 1.7g fibre and 0.12g salt.
Main course40 minServes 2470 kcalVegetarianGluten-freeEgg-freeLow Fat / Low Cholesterol
A crisp puff-crust sheet-pan pizza topped with Parmesan, mozzarella and bacon, baked with salted tomato slices, then piled with romaine dressed in garlic-basil oil and a lemon mayonnaise drizzle.
A BLT of crisp bacon, garden tomatoes, basil and olive oil-dressed arugula on dinner-roll faux-caccia, spread generously with a lemon and garlic brie mayonnaise.
A meltingly tender Vietnamese beef stew marinated overnight with lemongrass, five-spice and curry powder, simmered in coconut water with carrot and potato.
Thai and South-East AsianMain course14 hrServes 2413 kcalDairy-freeEgg-freeDiabeticLow-SodiumRenal
Boerenkool (Kale Stamppot with Smoked Sausage) is a Dutch dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
Brisket marinates overnight in red wine with orange zest, cinnamon and cloves, then braises slowly with lardons and olives. Red camargue rice soaks up the reduced Provençal sauce.
Oxtail pressure-cooked with green onion, garlic and peppercorns until it surrenders, served in its own broth under a fiery seasoned garlic chive salad.
Bok choy, two kinds of mushroom, and shrimp are stir-fried in an oyster-soy sauce and served over rice. The starch water gives the sauce the glossy body of a good rice-bowl topping.
Filipino pork meatballs with grated carrot, onion and panko, shaped small and deep-fried until crisp outside and tender inside, served with sweet chili sauce for dipping.