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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 Chicago-style mix of two popcorns: one baked in a honey and brown sugar caramel, the other tossed in butter, mustard powder and cheddar cheese powder, combined in one bowl.
These Chicharrones de Pollo are bite size chicken thigh pieces marinated in a garlic, lime and rum marinade, dredged through flour and fried to perfection. They're perfect in tacos, served with rice or even dipped in your favorite dipping sauce.
DominicanAppetizer, Dinner, Main Course2 hr 35 minServes 6283 kcalDairy-freeEgg-freeDiabetic
A Cajun gumbo built on a dark roux stirred for up to an hour, with browned chicken thighs, andouille sausage, and the onion, bell pepper, and celery trinity, served over rice.
A chicken and andouille gumbo built on a dark roux stirred for up to an hour, with onion, bell pepper and celery, simmered for hours and served over rice.
Thinly sliced chicken and mushrooms are gently poached in coconut milk scented with galangal, lemongrass and kaffir lime. It is a smooth, aromatic soup with mild heat from the chilies.
Flaky pastry triangles around a mild, coconut-rich filling of chicken, potato, carrot and onion seasoned with massaman curry. A lightly pickled cucumber and shallot relish in sweetened vinegar is served for dipping.
A golden chicken soup simmered from bone-in thighs with onion, carrots and celery, the chicken shredded back in once the long grain rice has cooked in the broth.
Hand-rolled dumplings filled with chicken, shiitake mushrooms and shallots, steamed then crisped in a pan and served with chilli oil and spring onions.
Like all curries, this eats even better the next day, once the flavours have settled. If you’re not eating it straight away, reduce the cooking time in the penultimate step to 10 minutes (to allow the squash to finish cooking when reheating it). Any leftover sauce eaten with rice and a fried egg or two is one of life’s simple pleasures
Cooked penne or bowtie pasta and chopped romaine with chicken and Parmesan, tossed in a blended yogurt Caesar dressing with Dijon mustard, Worcestershire sauce, lemon and garlic.
A chilled pasta salad of rotini, seasoned chicken and crisp bacon tossed with Parmesan in both Caesar and ranch dressings. Chopped romaine and crushed garlic butter croutons are folded in at serving so they keep their crunch.
Breaded fried chicken breast sliced and rolled in large tortillas with chopped romaine and a mayonnaise Caesar dressing of Parmesan, anchovy paste, lemon and dijon, seared before slicing.
Tortillas filled with spiced shredded chicken, salsa, two cheeses, green onions and refried beans, brushed with oil and baked until crisp and golden. All the chimichanga crunch without deep-frying.
Mexican, Mexican AmericanDinner, entree, lunch, Main Course, main dish35 minServes 4402 kcalGluten-freeEgg-freeDiabetic
A fast chicken congee made by simmering cooked rice in chicken stock and blending part of it smooth, with soy-marinated chicken and ginger stirred in at the end.
Dumplings filled with hand-minced chicken thigh and salted, squeezed cabbage seasoned with ginger, sesame oil, soy and white pepper, boiled or pan-fried.
Shredded roast chicken is warmed in a homemade fajita spice mix with onion and pepper, wrapped in tortillas with guacamole, lime soured cream, cheddar and corn cobs alongside.
Seasoned chicken strips and sautéed peppers and onion packed over rice in grab-and-go containers — a flavourful, filling lunch or quick dinner made ahead.
Bite-size skin-on chicken thigh marinated with garlic, ginger, soy, mirin and sake, battered with egg and corn starch, coated in potato starch and fried until crisp.
In Hawaii, this dish of crunchy fried chicken cutlets with a tangy sauce often comes as part of a plate lunch with a scoop each of steamed rice and potato salad. You can serve it the same way to re-create the experience of eating on the island.
These juicy, herby chicken koftas are packed with garlic, coriander and chilli. They’re easy to batch cook and freeze, making them handy for quick weeknight dinners or lunches. Serve with rice or warm flatbreads and salad, or stuff into wraps and sandwiches. For this recipe you’ll need a food processor and an air fryer. Each serving provides 519 kcal, 68.5g protein, 7.3g carbohydrate (of which 5g sugars), 23.2g fat (of which 5.8g saturates), 3.3g fibre and 3.25g salt.
Turkish and Middle EasternMain course1 hrServes 2437 kcalDairy-freeEgg-freeDiabetic