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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.
Ground chicken cooked with taco seasoning over romaine, corn, black beans and tomatoes, dressed with a blended avocado, lime and yogurt dressing and finished with cotija.
Chicken thigh skewers fried until golden and brushed repeatedly with a thick, glossy soy, mirin and ginger teriyaki glaze, finished with toasted sesame seeds.
A no-cook spiced chicken mix of yoghurt, mayonnaise, garam masala and turmeric with red pepper and stem ginger. It fills sourdough sandwiches or tops a green salad, finished with coriander and optional Bombay mix.
Simple, wholesome and full of warm Mediterranean flavour, it is the kind of dish that turns up at family lunches and easy get-togethers across Albania. With just a handful of fresh ingredients and a few gentle spices, you can bring this taste of Albanian hospitality straight to your own table.
A warm, fragrant salad of two kinds of chickpeas tossed with tempered mustard seeds, curry leaves, ginger and chillies, then finished with coconut, mango and lime.
Turkish and Middle EasternSide dishes1 hrServes 4966 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeLow-SodiumHigh FiberRenal
An Italian soup of chickpeas, cavatelli pasta, celery, carrot, onion and rosemary in vegetable stock, with half the mixture blended to thicken it. Parsley and parmesan finish each bowl.
A chaat-style sandwich filling of roughly mashed chickpeas with onion, tomato, gherkins, chaat masala and green chutney, layered with tamarind chutney and crunchy Bombay mix on chutney-buttered bread.
A toasted whole wheat sandwich filled with a coarse chickpea, carrot, and onion salad bound with mayonnaise, mustard, and honey, layered with lettuce and tomato.
Orzo and chickpeas tossed with fried courgettes and pesto, sharpened with lemon juice. The salad is topped with toasted pine nuts, parmesan shavings and basil, with rocket alongside.
Chikuwa fish cake pieces in a mayonnaise batter flecked with aonori seaweed, fried briefly until crisp outside and soft inside. Lemon wedges are served alongside.
Chile rellenos feature roasted poblano peppers stuffed with a delightful blend of queso fresco and Monterey jack cheese, dipped in a light and fluffy batter, then fried to golden perfection. With its crispy exterior and gooey, cheesy interior, this Mexican appetizer will leave you craving for more.
Mexican, Mexican AmericanAppetizer, Side Dish1 hrServes 6895 kcalVegetarianDiabetic
Crisp fries are loaded with a spicy beef chili topping, a smooth cheddar cheese sauce, sour cream, and shredded cheese. The beef topping is cooked nearly dry so the fries stay crisp underneath.
Noodles tossed in a sesame paste and soy base sauce topped with sizzling chilli crisp, ginger and garlic poured over green onion. Coriander is folded through at the end.
A hot oil poured over Korean and regular chili flakes, Sichuan peppercorn, cumin, minced garlic and sesame seeds, stored in a jar as a spoon-over condiment.
Baby potatoes boiled in salted water, smashed flat on a chili oil-coated baking sheet, seasoned with garlic powder, white pepper and five spice, and roasted until crisp.
Boiled water dumplings are dressed with a chili oil sauce that is bloomed with hot oil over garlic, green onion, and chili flakes. The vinegar goes in last so its brightness survives.
A smooth, spicy skillet queso of melted Velveeta stirred with canned chili, paprika, cayenne, chili powder, lime and cumin, served straight away with tortilla chips.
A crescent roll ring filled with rotisserie chicken, spinach, corn, black beans, and Monterey Jack, baked golden and served with avocado lime ranch for dipping.
Roasted courgettes are blended cold with cucumber, garlic, shallot, dill, mint, lemon and Greek yoghurt into a pale green soup. Sourdough croutons fried in olive oil add crunch to each chilled bowl.
Steamed eggplant seasoned with garlic, plum extract and sesame, served in an icy soy-vinegar broth with cucumber and chili. A cold, tangy soup built for hot weather.
A spicy rarebit-style topping of three cheeses, egg yolks, mustard, green chillies and coriander, dolloped over toast and grilled until bubbling and golden.
Crisp fried wonton cups filled with white and brown crab meat dressed in a Singapore-style chilli sauce, served with mashed avocado, crispy shallots, coriander and red chilli.
Fried paneer and vegetable momos tossed in a wok with a vinegar, soy and chilli sauce mixture, onions and capsicum. The dish is garnished with toasted sesame seeds, spring onion greens and coriander.
French bread halves spread with a parsley and cilantro chimichurri of garlic, oregano and red chili, topped with parmesan and mozzarella and broiled until bubbling.
A quick Chinese soup of creamed corn and shredded cooked chicken in broth with soy, cooking wine, ginger and garlic, thickened with cornflour and finished with whisked egg ribbons. Sliced scallions garnish the bowls.
A slaw of Chinese cabbage, red cabbage, carrot and shredded chicken in a soy, rice vinegar and sesame dressing, with crunchy noodles through it and on top. Sesame seeds finish the bowls.
Western ChineseSalad15 minServes 2684 kcalDairy-freeEgg-freeHigh Fiber