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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 kale salad with roasted sweet potato, dates, apples and pomegranate arils, topped with torn pieces of a crispy baked Parmesan-orzo sheet and an orange and maple dressing.
Halved sweet potatoes seasoned with Italian seasoning and garlic powder, baked cut-side down on a layer of Parmigiano Reggiano until the cheese hardens, with chives.
Thin pork belly slices marinated in soy sauce, five-spice, paprika, garlic powder and cumin, pan-fried crisp and wrapped in lettuce with a spicy green onion salad in sesame oil, chili flakes and rice vinegar, plus side dishes of choice.
Grated potato bound with clarified butter is fried slowly into one large golden cake with a shattering crust and a fluffy middle, then cut into wedges.
Baked russet skins are torn into ragged pieces and roasted in oil until deeply golden, then served with a mayonnaise aioli loaded with cornichons, parsley and frizzled herbs.
AppetizerServes 4 to 6725 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeRenal
Boiled little potatoes smashed flat on a baking pan, drizzled with a garlic miso butter and broiled until crisp and brown, garnished with green onion and sesame seeds.
Cooked rice tossed with soy sauce and chili oil and baked until crisp, served over romaine, cucumber, avocado, green onions, cilantro and edamame with a yuzu dressing.
Cumin and chipotle crisped rice with taco-seasoned ground chicken, black beans, corn, tomatoes, cucumber and pepitas, dressed with a blended avocado, lime and yogurt dressing.
Sliced seared skirt steak over crispy chili-crisp rice with cucumber, tomatoes, mint, cilantro, red onion and peanuts, in a fish sauce, lime and sriracha dressing.
Crisp rice cakes topped with finely chopped sashimi tuna mixed with sriracha, Kewpie mayonnaise and sesame, finished with avocado, jalapeno and black sesame seeds.
Crispy Roasted Chickpeas - crispy, crunchy, easy healthy snack that can be made with canned or dried chickpeas and comes in two flavors - savory and sweet! Enjoy them on their own for snacking or as add-ons to your favorite salads or soups for added texture!
Russet potatoes parboiled with baking soda so their edges rough up, then roasted in duck fat with rosemary, garlic and onion powder until the outsides turn extra crisp and the centres stay fluffy.
Deveined shrimp coated in rice flour and corn starch and fried crisp, then tossed for 30 seconds in butter with garlic, jalapeno, sea salt, black pepper and Sichuan pepper powder.
Crispy slices with chestnut cream, grapes and walnuts is a Italian appetizers built around slices. It takes 20 min in total and serves 4. It pairs well with garlic bread and caprese salad.
Baby yellow potatoes simmered until tender, smashed flat on an oiled sheet pan and roasted at 450°F until deeply crisp, seasoned and finished with fresh herbs and lemon.
Medium-firm tofu coated in sweet potato flour or tapioca starch and deep fried, sauced with a hot-oil mixture of garlic, black vinegar, vegetarian oyster sauce, cumin, Korean red chili flakes, sesame seeds and sugar.
Scratch-made wrappers around a juicy beef, ginger and oyster sauce filling, pan-steamed and finished with a lacy flour slurry skirt that turns the bottoms shatteringly crisp.
TaiwaneseAppetizer1 hrMakes about 30 potstickers126 kcalDairy-freeEgg-freeDiabeticLow Fat / Low CholesterolRenal
Cubes of extra-firm tofu pressed, tossed in soy sauce and coated with cornstarch and garlic powder, then pan-fried in olive oil until browned and crisp.
Deep-fried balls of grated zucchini, carrot and potato bound with egg and cornstarch, served with a lemon and chive yogurt sauce or a Sichuan pepper seasoning.
Oven-crisped wild rice with finely chopped kale, rotisserie chicken, apple, red onion, pecans and pomegranate, in a maple and apple cider vinegar dressing.
Baked grilled cheese sandwiches topped with cross-cut bread so the garlic-parmesan butter melts down into every slit, with American and white cheddar inside.
Frozen diced potatoes simmer in chicken broth with cream of chicken soup, cream cheese and ranch seasoning, finished with cheddar, half and half and bacon.
A slow-cooker soup of browned ground beef and diced potatoes in beef broth with onion, garlic and thyme, finished with heavy cream and shredded cheese.