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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.
Cooled pasta and skillet-warmed fire roasted corn with green onions, shallot, pickled jalapeno, cilantro and cotija, in a blended cottage cheese chili-lime dressing.
Blanched Napa cabbage leaves rolled around turkey, carrot, mushroom, scallion and rice, pan-crisped and served with a soy, vinegar and sesame dipping sauce.
Chicken breasts cut with a pocket, filled with garlic and herb soft cheese, and wrapped in overlapping streaky bacon. A parsley, breadcrumb and Parmesan crumb goes over the top partway through baking, with cherry tomatoes roasting alongside.
Main course1 hrServes 2459 kcalEgg-freeDiabeticHigh FiberRenal
This easy Stuffed Pepper Soup is loaded with savory ground beef and tender bell peppers in a rich tomato broth. Served over fluffy rice and ready in 45 minutes!
Butterflied shrimp seasoned with smoked paprika and Old Bay, filled with a crab, spinach and artichoke breadcrumb and cheese stuffing, and baked until cooked through.
Sausage meat stuffing baked in muffin cases with chestnuts, bacon lardons, orange and warm spices, each dome hiding a cranberry sauce filling. Onion softened with thyme, rosemary and sage forms the aromatic base.
Blanched mixed snap beans tossed in gribiche, the French sauce of hard-boiled egg yolk whisked with olive oil, vinegar and Dijon mustard. Cornichons, capers, shallot and herbs are folded through, with the remaining eggs torn over in large pieces.
Grilled corn cut from the cob is tossed with red onion, bell pepper and avocado in an apple cider vinegar, mustard and lime dressing. Chilled before serving, it stays sweet, smoky and crunchy.
These Vietnamese-style summer rolls are full of flavour and served with two delicious dipping sauces. Rice paper wrappers are a wonderful thing to have in the cupboard – they can take a fridge-raid dinner to another level, and they’re naturally gluten-free.
Roasted zucchini ribbons rolled around a filling of ricotta, Parmesan, chives, dill and lemon zest, with basil, mint and arugula leaves tucked inside. A shallot and rice vinegar dressing and toasted hazelnuts finish the eight rolls.
Rough puff pastry tarts spread with wholegrain mustard and Emmental, topped with fresh and sun-dried tomatoes, baked golden and finished with basil pesto and rocket.
Fresh yellow noodles tossed in a wok with green onions, garlic and a supreme soy seasoning of light and dark soy, oyster sauce, mirin and sesame oil. A hard toss at high heat lets the noodles caramelize slightly in the sauce.
Built around fresh fish, tender vegetables and a handful of aromatic herbs, it is a light yet nourishing bowlful that suits a laid-back lunch just as happily as a cosy supper. Simple to prepare and endlessly comforting, this is coastal Albanian cooking at its most honest.
Meet Supë me Presh, a comforting Albanian leek soup that warms both body and soul on a cold day. Built from fresh leeks, humble root vegetables and a handful of gentle seasonings, it is naturally vegan, gluten-free and lactose-free, wholesome, filling and beautifully simple. In many Albanian homes this soup is an everyday favourite that draws the whole family to the table.
Piccadilly's famous carrot souffle is a deliciously sweet baked carrot casserole that will convert even the pickiest eaters. Carrots are steamed until soft, blended with sugar, eggs, and butter, then baked into a light, fluffy souffle. Perfect holiday side dish.
Chicken thigh coated in a rice-flour and cornstarch batter, deep-fried crisp and tossed with bell peppers in a ketchup, plum sauce and rice vinegar sauce.
Potatoes cut into opening lattice flowers, fried crisp and drenched in a glossy vinegar, ketchup and tangerine peel sweet and sour sauce with diced peppers.
Cremini or button mushrooms sautéed with garlic until golden, then covered and simmered in a soy, ketchup and rice vinegar sauce, finished with green onion and sesame seeds.
Chicken wings and drumettes baked on a rack with baking powder and salt until the skin turns crisp and golden. A pineapple juice, rice vinegar and brown sugar sauce thickened with cornstarch is tossed over two-thirds of the wings, with the rest kept for dipping.
American, Asian AmericanAppetizer, Main Course1 hr 10 minServes 5556 kcalDairy-freeEgg-free