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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.
A pressed pan of granola butter, almond butter and cacao baked with mini chocolate chips, cooled, cut into small squares and drizzled with melted chocolate.
Cold somyeon noodles are topped with mustard-seasoned shredded chicken and julienned vegetables in a tangy, slushy chicken broth. The peanut butter in the seasoning adds an unexpected richness.
Thin somyeon noodles sit in a chilled, spicy gochujang broth with shredded poached chicken and cucumber. The broth is poured shallow, so every strand is coated rather than drowned.
A slow overnight bake of beef, butter beans, barley and whole potatoes around an onion dumpling, cooked low until everything is tender for a Sabbath lunch.
Main course3 hrServes 61079 kcalEgg-freeHigh Fiber
Cubed steak beef and udon noodles are stir-fried with peppers, onion, and mushrooms in an oyster and tonkatsu sauce. A snowfall of bonito flakes finishes the sizzling plate.
Hand-pulled noodles cut into small pieces and tossed with seared lamb, carrots and peas in a glossy soy, rice vinegar and chili paste sauce with cumin and white pepper.
A Spanish tapas of crisped fresh chorizo simmered in dry cider with garlic and bay until the sauce turns sticky. Best eaten with fresh bread for mopping.
Peruvian mussels steamed with garlic and salt, chilled in their half shells and topped with a raw salsa of plum tomato, habanero, red onion, lime and cilantro. A one-hand cocktail snack, bright and fiery.
A fast skillet chow mein made with ramen cakes, sliced chicken and a coleslaw mix, loosened in the pan and tossed in a soy, oyster and Chinese cooking wine sauce with bean sprouts and green onions.
A red and green fruit salad of pear, apple, grapes, kiwi, raspberries and pomegranate in a light honey and lime dressing. A fresh, healthy addition to the holiday table.
A layered trifle of chopped Christmas tree snack cakes, sliced strawberries and a cream cheese and whipped topping fluff flavoured with vanilla and almond.
A one-pot soup of ground beef, onion, celery and carrot in tomato sauce and beef broth, with broken lasagna noodles cooked in the pot and a ricotta, mozzarella and parmesan mixture spooned on top.
Small squares of matzah brushed with melted butter, coated in cinnamon sugar with a little salt, and baked crisp to eat as a crunchy cereal-style snack.
These easy banana bites are a riff on banana bread with a delicious sweet cinnamon paste swirled through. Combing ripe bananas, rolled oats and 0% yoghurt, they are a nutritionally balanced treat that you can batch cook and store for when you need a snack that will keep you going. For this recipe you will need a 9x6 in/9x6in baking dish. Each serving provides 247 kcal, 4.7g protein, 30.9g carbohydrate (of which 13g sugars), 11.1g fat (of which 2.2g saturates), 2.2g fibre and 0.4g salt.
A proper chicken noodle soup built from a whole chicken: golden broth, shredded breast and leg meat, carrots, celery, dill and ditalini. It takes patience, and the results are worth it.
Layers of lasagna noodles with a beef and Italian sausage tomato sauce, a ricotta and Parmesan filling, and plenty of mozzarella, baked until bubbling.
American, Italian, Italian AmericanDinner, Main Course1 hrServes 8598 kcalDiabetic
Ground chicken, tofu, carrot and napa cabbage are served in a clear, lightly seasoned broth with soft glass noodles. It is a mild, comforting soup finished with scallions and cilantro.
A stacked sandwich of cheddar, lettuce, tomato, hard-fried egg, and ham between butter-toasted bread spread with mayonnaise. Made in pairs and served warm.
Chicken wings marinated in soy, dark soy, garlic powder and black pepper, browned with ginger and garlic and simmered in Coca-Cola until the sauce reduces.
Thin strips of beef sirloin seared and simmered with red onion and bell peppers in a coconut milk and red curry sauce, served over rice noodles with basil and lime.
Bowls of noodles in a coconut milk broth built on peanut butter, red curry paste and miso, topped with crispy seasoned ground pork, cucumber, soft-boiled eggs and chilli oil.
A single-serving bowl of instant ramen simmered with frozen mixed vegetables, then enriched with coconut milk, curry powder and the ramen seasoning packet.
Cookies built like miniature coffee cakes: a cinnamon cookie dough pressed with an indent, filled with buttery cinnamon streusel and drizzled with a vanilla glaze.
Cold tofu noodles glossed with perilla oil and a touch of soy, topped with grilled beef brisket that has been allowed to cool and ribbons of perilla leaf. Sesame seeds finish the chilled bowl.
Chilled udon or spaghetti tossed in a peanut butter, chili crisp and grated tomato sauce, topped with cherry tomatoes, roasted peanuts, fried shallots, scallions and cilantro.
Main course25 min4 servings226 kcalEgg-freeDiabeticLow-SodiumRenal
Noodles tossed in a smooth sesame paste sauce with black vinegar, chili oil and garlic, loosened with hot noodle water and topped with scallions, cucumber, chili oil and crushed peanuts.
Cold noodles dressed with a sesame paste, peanut butter and black vinegar sauce loosened with hot dashi, topped with cucumber, shredded carrots and strips of thin cooked egg.
Soba noodles rinsed cold and served with a chilled dipping sauce of dashi stock, soy sauce and mirin with green onion, grated daikon and shredded seaweed.
Collard greens stemmed, chopped and washed, then braised with seared smoked turkey wings, onion and a seasoning blend until the greens are tender and the meat falls from the bone, finished with hot sauce.
A puff pastry tart baked twice with a Comté, Parmesan and crème fraîche filling, topped with a warm salad of shaved Brussels sprouts and fennel in a pancetta and honey dressing.