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.
Quartered Brussels sprouts roasted cut side down in bacon drippings with balsamic vinegar and brown sugar, finished with crisp bacon and a drizzle of balsamic reduction under the broiler.
A fresh, quick salad of bamboo shoots and edamame tossed in vegan mayonnaise with shichimi pepper, garnished with red chilli and chives — good alongside a stir-fry or as part of a Chinese feast.
Bammy is a traditional Jamaican flatbread made from grated cassava that is squeezed dry, pressed into rounds and cooked until set, then soaked in milk and fried until golden. It has a crisp exterior and a soft, tender centre.
Soft, hearty banana cookies made with shortening, buttermilk and optional nuts, baked in dropped spoonfuls and frosted with a cream cheese and butter frosting.
Chicken breast and thigh cubes seasoned with paprika and ginger, threaded on skewers, baked or air fried, and coated twice with a mayonnaise and sweet chili sauce.
Salmon pieces seasoned with lemon pepper and Cajun seasoning, soaked in a buttermilk and hot sauce bath, coated in seasoned cornmeal and flour, fried, and tossed in a mayonnaise, sweet chili and sriracha sauce.
Plump and perfectly seasoned shrimp coated in an irresistible sauce to die for! And what better way to soak up every last drop of the creamy, spicy, tangy deliciousness than with al dente pasta? This recipe hits all the right notes and leaves you craving more.
Africandinner, Lunch, Main Course30 minServes 4650 kcalEgg-free
Cornstarch-coated shrimp fried until golden, tossed in a mayonnaise, honey and sweet chili sauce, and served in corn tortillas with cabbage, cilantro and lime.
Bar rice cakes twisted into little braids, air-fried and rolled in cinnamon sugar while hot. They eat like churros — crisp outside, soft and chewy in the middle.
Potato and crushed tofu nuggets seasoned with stock powder, paprika, garlic and onion, dipped in an oat milk and yoghurt batter and a barbecue-seasoned flour. The nuggets fry golden and crisp for dunking.
Eel pieces rubbed with garlic powder, oregano and black pepper grill under a butter, tomato juice and honey glaze, served with a lemon-dressed carrot slaw and champ.
A homemade chicken stock simmered with root vegetables, with tender matzo balls of matzo meal, schmaltz and club soda poached separately and served in the soup with dill.
A chopped romaine salad with BBQ shredded rotisserie chicken, corn, black beans and oven-crisped BBQ rice, dressed with a blended cottage cheese BBQ ranch dressing.
A romaine salad with barbecue sauce-coated chicken thighs, corn, black beans, tomatoes, green onions and crushed corn chips, tossed in a blended Greek yogurt and cottage cheese ranch-style dressing.
A big, crunchy chopped salad of romaine, corn, black beans, and tomatoes topped with barbecue-sauced shredded chicken, two cheeses, and tortilla strips, with a creamy barbecue, cilantro, and lime dressing.
Slider buns filled with pulled pork stirred into BBQ sauce and topped with a pineapple, mango and broccoli slaw in a mayonnaise and cider vinegar dressing.
Chicken wings salted and rested with baking powder so the skin dries, baked low then hot with a smoky spice rub, and finished in barbecue sauce until the coating turns glossy.
Boiled chickpeas mixed with diced peppers, mayonnaise, and sugar, stir-fried in butter and blanketed with melted mozzarella. Parsley flakes finish the skillet.
Delight yourself with the comforting flavor of authentic Guatemalan bean soup. It combines the creaminess of black beans with authentic Guatemalan flavors such as garlic, cumin, and cilantro.
A brothy borlotti and cannellini bean soup with onion, celery, courgette, and carrot, ladled into bowls and topped with spoonfuls of a basil, leaf, and almond pesto.
A restorative soup of bean sprouts and blanched squid over warmed rice, in a clear broth seasoned with salted shrimp and tuna fish sauce. A little kimchi rides along in the bowl.
Glass noodles and soybean sprouts tossed with fish cake, mushrooms, peppers, and carrot in a dark soy and sesame dressing. The sprouts stay crisp against the chewy noodles.