Every recipe a hand-built original — search the whole index, then open the page.
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 Korean homestyle soup of bone-in chicken thighs simmered with onion, garlic, ginger and peppercorns, the meat shredded back into the strained broth seasoned with fish sauce and white pepper.
Meet Dakhar, a fragrant fish soup that sits at the very heart of Senegalese home cooking. Made with fresh fish and seasonal vegetables, it is the kind of dish that brings people together, ladled out in generous bowls at family gatherings and celebrations up and down the country. Warmly spiced yet wonderfully simple, Dakhar carries a real taste of the West African coast, and this recipe shows you how to bring it to your own table.
Red lentils cooked with turmeric are kneaded into chapati flour with ginger, chilli and coriander, rolled into eight flatbreads and fried, with a green apple and yoghurt raita alongside.
A thin crêpe sets around a basil egg filling, then rolls up and slices into pinwheels for dipping. The reduced soy, honey and sriracha sauce is sweet, sharp and sticky.
Thai and South-East AsianLight meals & snacks40 minServes 2448 kcalDairy-free
Noodles served over a sesame paste, black vinegar and chili oil sauce, topped with ground pork fried with sui mi ya cai, garlic and Sichuan pepper, with bok choy.
Eggs seasoned with dashi, sugar, soy sauce and mirin are cooked in thin layers and rolled into a log in a tamagoyaki pan, then rested in a bamboo mat and sliced.
Yukon Gold potato slices are simmered briefly in mustard-seasoned cream with herbs, then layered with grated Gruyère and baked until golden and bubbling.
A tomato and beef broth soup of ground beef, Italian sausage and bell peppers with Italian seasoning and cumin, ladled over cooked rice with a dollop of Greek yogurt.
Brussels sprouts and kalettes are dusted with cornflour, dipped in a Parmesan batter lightened with whisked egg whites, and deep-fried until golden and crisp.
Side dishes1 hrServes 4133 kcalVegetarianDiabeticRenal
A quick Italian-style soup of meatballs and orzo simmered in a tomato-beef broth with carrots, zucchini and marinara, finished with parsley and Parmesan.
Macaroni and chopped egg whites tossed with red onion and celery in a dressing of mashed egg yolks, mayonnaise, mustard, ketchup, vinegar and sugar, chilled before serving.
A delightful appetizer not only for Easter, but for graduation parties, picnic and entertaining. Start with the Traditional filling and go crazy with the topping .
Hard-boiled egg halves filled with a yolk mixture of mayonnaise, relish, dijon mustard, dill and Worcestershire sauce, topped with pieces of brown sugar candied bacon.
Hard-boiled eggs with a yolk filling of mayonnaise, Dijon mustard, celery salt, sugar and sweet relish, piped into the whites and topped with a jam of bacon, jalapeño, onion, maple syrup, brown sugar and apple cider vinegar.
Creamy deviled ham and cream cheese spread with pineapple and green pepper, rolled in crushed pecans. Make it a day ahead and serve it cold with crackers.
Spiced roast parsnips are served over a chunky muhammara of roasted Romano peppers, walnuts and breadcrumbs, finished with a cumin and fresh coriander oil.
Turkish and Middle EasternLight meals & snacks1 hr 30 minServes 4 as a starter or 2 as a main9 kcalVegetarianVeganDairy-freeEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Crisp fried puri shells filled with spiced potato and chickpea, set upside down on herbed yogurt and drizzled with tamarind and coriander-mint chutneys.
A restaurant-style egg fried rice of cold cooked rice stir-fried with egg and green onion, seasoned with chicken powder, white pepper, soy sauce and a little sugar.
Fresh Chinese egg noodles tossed in a sesame paste and peanut butter sauce with soy, chili oil, rice vinegar and garlic, loosened with hot noodle water and topped with scallion and crushed peanuts.
A restaurant-style shrimp fried rice with egg, cold cooked rice and green onion, the shrimp first marinated with sugar, white pepper and Chinese cooking wine.
Taiwanese cabbage cut into large pieces and stir-fried fast with sliced garlic in plenty of oil, finished with Shaoxing wine, white pepper and chicken bouillon powder while still crisp.
The famous black rice of Haitian celebrations: jasmine rice steamed in a dark, mushroom-rich coconut liquor with lima beans and Scotch bonnet heat. It is the traditional partner for griot and fried plantains.
Haitian white rice done right: grains rinsed clear, started with onion and garlic, and cooked fluffy and separate. This is the plate partner for sos pwa and every Haitian sauce.
Ground beef and pork are browned with onion, green bell pepper, celery and Cajun seasoning, then long-grain rice is simmered in beef broth in the same pot until tender.
Cannellini beans, chopped shallots and grated Parmesan are marinated for at least an hour in a balsamic, Dijon and honey dressing, then spooned over romaine leaves with fried onions.
Thin-rolled beef and lamb doner seasoned with sumac, cumin and pomegranate molasses, baked and broiled, then wrapped in lavash with fries, vegetables and garlic sauce.
Eggplant cut into finger lengths and stir-fried fast over high heat in a doubanjiang and oyster sauce glaze. Garlic, onion, and red chili build the aromatic base before the eggplant goes in.