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.
Julienned potato is mixed with pizza cheese, salt, and pepper and pan-fried into a lacy, crisp pancake. The cheese melts into the potato and holds every strand together.
Pan-fried patties of riced cauliflower bound with egg, white cheddar, and panko, seasoned with garlic, onion, and cayenne. Each serving is 142 calories with ¼ oz of carbohydrate, and the panko can be omitted for a lower-carb version.
Individual stacks of thinly sliced potato layered in muffin tins with garlic cream, thyme and Gruyère, baked until tender and topped with more melted cheese.
No-bake chewy bars of rolled oats, sultanas, almonds, coconut, pepitas and sesame held together with a cooked peanut butter and honey glue, set in the fridge and cut into ten.
Two playful sweets built on chewy rice cake ice cream: one toasted in bread with soybean powder and cereal, the other crowned with warm butter and red bean jelly. Both are best eaten while the centers are still cold and stretchy.
Steamed yeasted buns pleated around a filling of chicken seasoned with oyster sauce, soy, ginger, sesame oil and white pepper, with chopped green onion folded in.
A chickpea flour pancake baked in a hot cast-iron skillet until crisp at the edges, spread with smashed green peas with garlic and lemon, then topped with dressed snap peas, pistachios, mint and lemon zest. Two pea preparations, one pancake.
Chilaquiles Verde is a Mexican dish built around chicken. It takes 45 min in total and makes 4 serving(s). It pairs well with roasted potatoes and rice pilaf.
A spicy rarebit-style topping of three cheeses, egg yolks, mustard, green chillies and coriander, dolloped over toast and grilled until bubbling and golden.
Pan-fried dough pockets filled with Chinese chives, chopped vermicelli and scrambled egg seasoned with sesame oil, five-spice, mushroom powder and vegetarian oyster sauce.
Hand-kneaded dough wrapped around a seasoned ground beef, green onion, onion and ginger filling, dotted with sesame seeds and pan-fried until golden on both sides.
Milk bread dough made with a chilled tangzhong, rolled into strips, wrapped around hot dogs, proofed again and baked with an egg yolk wash and black sesame seeds.
Thick zucchini and scallion pancakes flavoured with Chinese five spice and sesame oil, rested so the zucchini releases its juice into the batter. A black vinegar, garlic and chili dipping sauce is served alongside.
Seasoned sushi rice scattered with miso-baked salmon, pickled mushrooms and lotus root, omelette ribbons and nori. A celebratory Japanese rice bowl with sweet, sour and savoury notes in every bite.
Cream cheese is mixed with crisped bacon, chives, oligosaccharide syrup and lemon juice, then spread generously on a halved bagel with a final dusting of black pepper. The spread is salty, sweet and tangy at once.
Banana and cocoa muffins made with coconut flour and almond butter, studded with chocolate chunks and finished with an almond butter swirl on each top.
Sweet rolls split and filled with almond frangipane and chocolate, brushed with almond syrup, topped with more filling and sliced almonds, and baked until golden.
Day-old croissants soaked in almond syrup, filled with almond frangipane and chopped milk and semi-sweet chocolate, topped with more filling and almonds and baked crisp.
Banana muffins with Greek yogurt and both granulated and brown sugar, folded with chocolate chips, topped with more chips and flaky sea salt, and baked starting at a high temperature.
A blender banana bread made with almond and coconut flours, shredded coconut and dates, folded with dairy-free chocolate chips and baked in a loaf pan.