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.
English muffin sandwiches of baked sheet-pan eggs cut into rounds, sausage and beef patties seasoned with brown sugar and Italian seasoning, and cheese, wrapped and frozen for reheating.
Make-ahead English muffin sandwiches with homemade beef and turkey sausage patties, molded fried eggs and cheese, wrapped and frozen for a 90-second reheat.
A rich onion soup simmered with white wine, beef stock and yeast extract, served with a crisp gruyère, salami and gherkin toastie whose extra cheese melts over the bowl.
Slightly stale brioche or white bread dunked in a cinnamon-vanilla egg custard and fried in butter until golden on both sides. It is served with maple syrup and strawberries that have softened in a little sugar.
Overnight challah casserole soaked in a cinnamon and cardamom custard, brushed with butter and demerara sugar before baking, served with crème fraîche and maple syrup.
Bread squares soaked in a cinnamon egg custard and baked in a roasting tin with blueberries and a cinnamon sugar topping until crisp on top and wobbly inside, served with crème fraîche.
A ciabatta sandwich spread with pesto and layered with fresh greens, pickled radishes and prosciutto, topped with a whole burrata cut open over the filling.
Gently steamed mussels lifted from their shells and folded through a creamy curry sauce with butter beans and broad beans, spooned over griddled sourdough with a rocket salad.
Buttermilk-marinated chicken joints are coated in spiced flour, fried until crisp and finished in the oven, then served on golden waffles. Maple syrup and a knob of butter over the stack make the classic plate complete.
Fried Eggs with Sumac (Summaq) is a Jordanian breakfast centred on source, prepared in a straightforward home style. Serve it as directed in the method.
A bacon, spinach and mozzarella frittata started on the stove and finished in the oven, with a third of the bacon and spinach reserved for the top. It slices into wedges that are soft and custardy inside.
Individual egg muffins baked in a tin with spinach, red capsicum, cherry tomatoes, shallots and crumbled feta. They come out light golden, springy in the centre and easy to store for several days.
Thick white bread strips dipped in a cinnamon egg custard, crusted with crushed frosted flakes, pan-fried and finished in the oven, served hot with maple syrup.
Sour cream batter folded with four cups of berries hides a spoonful of jam at the center of each muffin. The batch fills three pans for a crowd-sized bake.
Fluffy American-style pancakes stacked with the full English works: roasted mushrooms, sausages, fried eggs, creme fraiche tomatoes and maple-glazed bacon. A clash of cultures that works beautifully at brunch.
A full Scottish breakfast built around homemade lorne sausage and tattie scones, fried with black pudding, haggis, mushrooms, a slice of fried bread and a sunny-side egg. Baked beans on the side complete the skillet.
These fat rolls are packed with kelp-matured salmon, rolled omelette, cucumber, seasoned tofu and pickled radish in vinegared rice. Each slice shows a full cross-section of the filling.
Cold cooked rice stir-fried with green onion whites, scallion sauce and garlic oil until golden with crisp spots, finished with the green onion greens.
Crisped cured ham tops garlic mushrooms — chestnut, shiitake, oyster and enoki — finished with crème fraîche and served on butter-toasted brioche. Parsley scattered over each slice adds freshness.
A jarred condiment of garlic and shallot fried in oil in two additions, seasoned with sugar, vegetarian oyster sauce and salt, with optional chili and chicken powder.
Buttery scones cut with a cross on top, baked twice with a sweet garlic butter of condensed milk and minced garlic. The topping melts into the cuts and perfumes the whole tray.
A skillet sloppy joe mixture of ground beef and onion in tomato sauce with ketchup, mustard and brown sugar, spooned onto frozen garlic toast and baked under cheddar.
Georgian cheese boats with a mozzarella-stuffed crust and a mozzarella, feta and ricotta filling, each finished with a soft baked egg, butter and dill.