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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.
Char-grilled eggplant rounds in striped skins, topped with a garlicky yoghurt, tahini and cumin sauce and scattered with pomegranate, mint, coriander and chilli.
Chicken thighs marinated in a blended cilantro, lime, jalapeño and yogurt marinade are grilled, basted with melted butter at the end, and served with a sauce made from the reserved marinade, mayonnaise and Parmesan.
Udon noodles in an anchovy, kelp and bonito broth topped with charred green onion and seared chicken thigh glazed with a touch of sugar. The broth is clear and deep, the toppings smoky.
Curry-spiced grilled halloumi skewers wrapped in warm tortillas with mango chutney, shredded lettuce and a mint, cucumber and chilli raita with tomato and red onion.
Main course40 minServes 2–4325 kcalVegetarianEgg-freeDiabeticLow-SodiumHigh FiberRenal
Chicken breasts cook in foil packets with pineapple slices, red bell pepper and zucchini in a sauce of BBQ sauce, pineapple juice, soy sauce and garlic.
AmericanMain courseDairy-freeEgg-free
Main ingredient: boneless skinless chicken breasts
Chargrilled hispi cabbage wedges over quinoa, topped with a bright cashew, lime and herb mole and a chunky salsa macha of fried chillies, garlic, peanuts and seeds, with feta, radish and micro herbs.
Chicken party wings seasoned with salt and pepper marinate in a buffalo sauce sweetened with honey and brown sugar, then grill until crisp and are basted again before serving.
AmericanAppetizer, Dinner, entree, lunch, Main Course, main dish, Side Dish, Snack54 minServes 6641 kcalGluten-freeDairy-freeEgg-free
Pork tenderloin brushed with a honey, Dijon mustard, garlic and olive oil glaze grills in minutes and is finished with the reserved glaze. Sliced and garnished with parsley, the meat stays juicy with a tangy-sweet crust.
AmericanDinner, Main Course30 minServes 4443 kcalGluten-freeDairy-freeEgg-freeDiabeticRenal
Five big shell-on shrimp are grilled and brushed with a sweet-sour tamarind and roasted chili glaze until it caramelizes. They are served over fragrant green curry rice with a side of plain steamed vegetables.
ThaiMain course25 minServes 1 to 21794 kcalGluten-freeEgg-freeHigh Fiber
A quick grilled lamb leg steak with rosemary and garlic, served over chargrilled Tenderstem broccoli with melted butter and parsley — lovely with simple boiled potatoes.
A butterflied leg of lamb marinates in olive oil, lemon, garlic and oregano, grills over direct heat to medium-rare, rests, and is sliced and served with grilled lemon halves.
Main course30 min8 servings4 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Salted mackerel fillets grill skin-side down and are served with crushed potatoes folded with cabbage, brown butter, capers and mustard, plus soft-boiled eggs and lemon wedges.
East EuropeanMain course1 hr 30 minServes 4559 kcalGluten-freeHigh Fiber
Grilled mackerel rested under chopped ripe tomatoes and capers with lemon juice, served with potatoes, peppers and garlic simmered in olive oil and white wine.
Grilled mackerel fillets over warm peppers, cherry tomatoes and red onion tossed in a lemon, garlic and chilli dressing with parsley, basil, rocket and green olives.
Main course1 hrServes 4291 kcalGluten-freeDairy-freeEgg-freeDiabetic
Red lentils simmered with onion, ginger, curry powder and cayenne until tender, topped with tofu slices grilled twice in a white miso, vinegar and brown sugar glaze. Basmati rice, coriander and lime wedges round out the bowls.
Pen shell meat chopped and returned to its shells with vegetables, garlic, corn, cho-gochujang, and teriyaki sauce, then baked under mozzarella. Pepper and parsley finish the bubbling shells.
Chicken breasts marinated in cumin, smoked paprika, soy and vinegar grill until juicy and rest before slicing, served with a cilantro, jalapeño and lime green sauce, red onion and cilantro leaves.
Main course1 hr 5 min4 servings411 kcalEgg-freeDiabeticRenal
Griddled pork chops finished in the oven are served over stir-fried spring cabbage with a cauliflower cheese made from a mustard and cheddar sauce grilled until golden.
Pork chops marinate for at least an hour in soy sauce, orange juice, brown sugar, garlic and dijon mustard, then grill at 400°F to 145°F and rest before serving.
A marinated pork loin is grilled, rested and sliced, then spooned with a sharp lemongrass and lime dressing. A crunchy green papaya salad with tomatoes and peanuts, plus sticky rice, rounds out the plate.
Spatchcock poussin chargrills before finishing in a hot oven, served with wilted Little Gem lettuce in a ham vinaigrette. A punchy ketchup-based sauce with shallots and herbs pools beneath.
Main course1 hrServes 2255 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
Herb-rubbed lamb chops grilled until the fat crisps and the centers stay juicy, served with a glossy tamarind sauce. The sauce is sour first, then sweet and salty, with an optional flicker of chili heat.
Skin-on salmon seared until crisp, served in a rich red curry and coconut sauce scented with lime leaf and basil. Steamed vegetables underneath soak up the warmly spiced, mildly hot sauce.
A fresh twist on the French classic: pepper-crusted seared salmon over a niçoise-style salad of potatoes, green beans, olives and tomatoes, with a punchy anchovy and mustard dressing.