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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.
Rice seasoned with gochujang, ketchup, sugar and sesame oil is topped with Spam, corn, a raw egg and mozzarella, then microwaved until the cheese melts. The egg cooks gently under the cheese blanket.
Rice, ham and green onion stirred into seasoned beaten eggs and microwaved, then topped with two cheeses and microwaved again. A quick, melty egg rice made entirely in one bowl.
A skin-on white fish fillet salted and rested, steamed in the microwave under ginger, then finished with a soy and fish sauce drizzle, scallion, and a pour of smoking hot oil.
Main course25 min4 servings1 kcalDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A chuck roast braised for hours in beef broth, honey, sumac, turmeric and Aleppo pepper until it shreds, served over butter-toasted vermicelli rice with quick-pickled sumac onions.
Sliced garlic and onion are simmered with curry powder into a simple, warming curry, then a milk-beaten egg is swirled in at the end. The egg sets in soft ribbons and mellows the spice.
A whole chicken browned, then pot-roasted in milk with pancetta, shallots, a whole bulb of garlic, sage, mushrooms and lemon zest until the milk forms a curdled sauce, served with a spiced basmati pilaf.
Main course4 hrServes 4–6555 kcalGluten-freeEgg-freeDiabeticRenal
Carnaroli rice toasted with shallot, deglazed with white wine and cooked with blended asparagus and vegetable broth, creamed with stracchino, butter and Grana Padano. Asparagus tips and crumbled hard-boiled egg yolk decorate each plate in the mimosa style.
Lean beef mince simmered with onion, celery, carrots, tomatoes and red wine, topped with parsley suet dumplings that steam under a lid until risen and cooked through.
A chunky Italian-style vegetable soup built on crushed tomato, chicken stock and kidney beans, with small pasta, potato, green beans and spinach stirred in near the end. Grated parmesan melts into the broth just before the bowls go to the table.
Hot dog pieces on sticks are dipped in a thick cornmeal, flour, honey and buttermilk batter and fried at 350°F until golden on all sides. Mini corn dogs, drained on paper towels and eaten straight away.
AmericanDinner, Main Course, main dish25 minServes 12148 kcalVegetarianDiabeticLow Fat / Low CholesterolRenal
Mini potatoes cut hasselback-style and roasted until crisp, served with two sauces: a cumin tahini sauce and a blended avocado, cilantro and lime green sauce.
Small burritos filled with shredded lamb birria and Oaxaca cheese with onion and cilantro, crisped in a skillet and served with hot consommé for dipping.
Individual meatloaves of ground beef or turkey with breadcrumbs, egg, milk, onion, ketchup, Worcestershire sauce and garlic powder, baked in a muffin tin with a ketchup top.
AmericanMain courseThis recipe makes about 8–10 mini meatloaves178 kcalDiabeticLow-SodiumRenal
A spiced sprouted-bean curry from Maharashtra, simmered with onion, tomato, coconut and goda masala until oil rises to the surface. It is spooned into bowls under raw onion, coriander and crunchy farsan, with buttered toasted pav on the side.
Cold cooked rice fried in browned butter and folded through with a white miso, soy and honey sauce and soft scrambled egg. Thinly sliced scallions finish the pan.
JapaneseMain course0 min2 to 4 servings1938 kcalVegetarianHigh Fiber
Chicken thigh strips and shiitake mushrooms marinated in miso, soy, oyster sauce and Shaoxing wine, then cooked directly over jasmine rice with ginger. Scallion greens scatter over the finished pot.
JapaneseMain course0 min3 to 4569 kcalDairy-freeEgg-freeHigh Fiber
Bite-size pieces of cod and salmon baked in a honey-miso glaze, served over rice with roasted sweet potato, crunchy cabbage slaw, kimchi, and a citrus ponzu drizzle.
Main course1 hr 30 minServes 2557 kcalDairy-freeEgg-freeHigh Fiber
A Sapporo-style ramen with a pork and miso base stirred into chicken stock, bean sprouts and garlic chives flash-cooked in the broth. Bowls are garnished with sweet corn, ground sesame, sansho pepper and scallions.