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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 whole chicken rubbed with paprika, thyme and parsley butter, stuffed with lemon, garlic and onion and roasted, served over mashed potatoes with a gravy made from its drippings.
A prime rib rested overnight, coated in herb garlic butter, roasted over carrots, celery and onion, and served with horseradish cream and a red wine au jus.
This roast rack of lamb is coated with Tewkesbury mustard and a bright green herb crumb, then served with buttery peas, broad beans, baby gem, carrots and a fresh mint sauce. You’ll need a food processor for this recipe.
Chicken breast marinated in a pounded herb paste of garlic, cilantro stems and lemongrass with turmeric for color. Grilled until charred at the edges, it is sliced and served with sweet chili sauce for dipping.
A beef roast rubbed with garlic, rosemary, paprika and thyme, roasted on a bed of baby potatoes, bell peppers and red onion in beef broth and rested before slicing.
A pork loin rubbed with garlic, smoked paprika and thyme, roasted over baby potatoes, carrots, zucchini, squash and onion, with an optional broth and butter pan sauce.
Pork belly marinated with cooking wine and pepper, then boiled in a rice cooker with onion, green onion, garlic and a bottle of ssanghwatang herbal tonic with soy sauce.
Ground chicken meatballs packed with wilted spinach, cilantro, serrano chile and warm spices including fennel, nutmeg and cinnamon, pan-fried and served with citrus wedges.
AmericanMain course0 min4 to 6 servings393 kcalDiabeticHigh Fiber
Crisp-edged fritters of riced cauliflower, Parmesan and tender herbs, fried in olive oil and served over lemony Greek yogurt with a small arugula and red onion salad.
Main course30 min4 servings145 kcalVegetarianGluten-freeDiabeticLow-SodiumRenal
A Thai larb of ground pork sharpened with fish sauce and lime juice, warmed through with bird's eye chile and red-pepper flakes, and finished with toasted jasmine rice powder, shallot, mint and cilantro.
Shredded chicken mixed with mashed avocado, Greek yogurt, lime and cumin, spooned into lettuce leaves and topped with cucumber, tomato and red onion, then rolled into wraps.
A one-pan lasagna of ground beef in marinara with broken lasagna noodles, finished with a cottage cheese, Parmesan and mozzarella mixture under the broiler.
Seasoned chicken served over cilantro lime rice with a street corn mixture of corn, blended cottage cheese, lime and Tajín, topped with avocado, jalapeño and red onion.
Canned salmon mixed with celery, cornichons, dill and Greek yogurt, piled on an English muffin with cheddar and tomato and baked until the cheese melts.
Hilachas is a dish originating in Guatemalan cuisine that is similar to ropa vieja. The secret is in the sauce when it comes to this dish. It’s velvety, lightly spiced, and full of flavor. Pair it with a side of rice and fresh corn tortillas or white tamales for a full meal.
A Hiroshima-style okonomiyaki where a thin flour batter binds sliced cabbage and ramen-style noodles, layered with bacon and a fried egg and finished with okonomiyaki sauce, mayonnaise, furikake and bonito flakes.
The Nagoya way with grilled eel: kabayaki eel cut into strips over rice that is itself mixed with tare, eaten in quarters and finished with a pour of dashi brewed with green tea.
Warm rice topped with thinly sliced raw tuna, shredded lettuce and raw julienned vegetables, finished with chogochujang and sesame seeds and mixed at the table.
A fast wok toss of hokkien noodles with thin strips of chicken thigh, cabbage, red capsicum and green onion in a dark soy, oyster sauce and sesame dressing.
A spiral ham brushed with honey butter, baked under foil, then glazed with its own pineapple juices and a spiced sugar mixture and broiled with pineapple slices and cherries.
Chicken thighs marinated in yoghurt and curry spices, layered under part-cooked basmati with caramelised onions, mint and dried fruit to steam into a biriyani.
A single bowl of miso ramen built on a concentrated miso flavouring base of sake, mirin, sesame and chilli bean paste, with a stir-fried pork mince and bean sprout topping over fresh egg noodles.
A shio ramen with a clear, salty flavouring base made from konbu, dried scallops and bonito flakes, served with fresh egg noodles, braised pork, a halved boiled egg, bean sprouts and sweet corn.
Pickle-brined chicken breasts double-dredged in seasoned flour and fried, served on toasted buns with cheese, pickles, tomato, lettuce and a honey mustard barbecue sauce.
Homemade Chicken Noodle Soup is a American dish built around chicken. It takes 105 min in total and serves 8. It pairs well with roasted potatoes and rice pilaf.