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.
Starch-dusted pork neck grilled alongside a handful of whole garlic cloves, then glazed in a sweet soy and oyster seasoning. A flicker of peperoncino keeps the rich glaze from tasting flat.
Potatoes, vegetables and tteokbokki rice cakes braised in a spicy gochujang seasoning, in the style of braised chicken but without the chicken. Perilla leaves finish the red, hearty pot.
Flour-coated short ribs seared and braised for three hours in red wine and beef broth with onion, carrots, celery, garlic and rosemary until the meat falls off the bone.
Pork ribs marinated in soy sauce and ground pear, braised until the sauce nearly disappears, then served over rice. An egg yolk, chives and thread chili finish the glossy bowl.
A whole leg of lamb seared and braised in stock with dark and light soy, hoisin and chu hou sauces, whole spices, shallots and ginger, with potatoes and carrots added partway, then shredded and garnished with sesame.
Main course2 hr 30 minServes 4–6437 kcalDairy-freeEgg-freeHigh Fiber
Braised Steak Pizzaiola with Homemade Sauce is an Italian main centred on beef sirloin steak, prepared in a straightforward home style. Serve it as directed in the method.
Beef short ribs blanched, browned and then braised low and slow on the stove with onion, garlic, potatoes and carrots, the sauce built on tomato paste, doubanjiang and two soy sauces.
A pressure-cooked Taiwanese braise of beef short ribs with potatoes and carrots in a soy, tomato paste and doubanjiang sauce with star anise and Sichuan peppercorns.
Thin wheat noodles under a braise of golden tofu and minced pork in a soy seasoning warmed with chili oil and perilla oil. The noodles are dressed separately so they stay slippery under the topping.
Golden pan-fried tofu braises with canned chili tuna, onion and fresh chilies in dark soy and tuna fish sauce. The slices stay firm outside while soaking up the spicy, savory broth.
Heritage tomatoes braise cut side down in garlic butter until their juices run, then finish in crème fraîche. Crisp sourdough croutons, basil leaves and slices of Iberico ham top the warm tomatoes.
Main course1 hrServes 2269 kcalEgg-freeDiabeticHigh FiberRenal
Whole yellow croakers simmer in a soy and fish sauce seasoning with chili powder, garlic and perilla oil. Green onion and two kinds of chili go in at the end, with sesame seeds to finish.
Salt cod soaks for a day, poaches in milk with bay and fennel seeds, then blends with potatoes, cream and olive oil into a smooth, emulsified paste. Toasted French bread, a drizzle of oil, nutmeg and truffle slices accompany the brandade.
Braised beef in Barolo wine is a typical Piedmontese main course: marinating and slow cooking make the meat very tender and flavorful. Here's the recipe!
Chickpeas simmered in a coconut milk and crushed tomato sauce spiced with paprika, cumin and cayenne, finished with spinach, coriander and lime. It is served over rice with yogurt alongside.
Brazilian, South AmericanMains25 minServes 4153 kcalGluten-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Brazilian Fish Stew (Moqueca Baiana) is a Brazilian dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
Thin beef slices rolled around minced pork, bacon, hard-boiled egg and parsley, tied with string and braised in wine and tomato until the beef surrenders and the stuffing sets.
Brill fillets poached in a red wine and porcini liquor with glazed shallots, ham and garlic, served with a mushroom sauce and garlicky kale. A homemade chicken stock underpins the whole dish.
A whole flat-cut brisket braised in red wine and beef broth in the bourguignon style, with bacon, crimini mushrooms, pearl onions and carrot added for the final stretch. Chopped parsley finishes the sliced meat.
Broccoli Chicken Fritters is a Western dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
A skillet ramen of shrimp cooked with garlic, broccoli and onion in coconut aminos, with broken ramen noodles simmered in until the liquid is absorbed.
Cavatappi and broccolini tossed in a basil pesto made with walnuts, anchovies, garlic and Parmesan, loosened with olive oil. Extra finely grated Parmesan goes over the platter if you like.
Main course30 min4 servings169 kcalEgg-freeDiabeticLow-SodiumHigh FiberRenal