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.
A one-pot soup of ground beef, Italian sausage and broken lasagna noodles in crushed tomatoes and beef broth, finished with cream, spinach and a ricotta topping.
Udon noodles simmered in the pan with marinated chicken, garlic, dried red chilies and a soy, oyster sauce, black vinegar and chili oil sauce, finished with sliced peppers.
Ground beef, onion, mushrooms and wide egg noodles in a beef broth sauce thickened with a butter and flour roux and finished with cream cheese, sour cream and thyme, all in one skillet.
AmericanDinner, Main Course30 minServes 6498 kcalDiabetic
Chicken legs braised in scallion sauce, dark soy and chicken stock, shredded and served over noodles cooked in the same broth, with cucumber and sesame.
One-pan Chicken and Broccoli Ramen Noodles is a Asian main course centred on chicken, prepared in a straightforward home style. Serve it as directed in the method.
Glass noodles simmer directly in the seasoning in a single pan with pork, onion, carrot, oyster mushrooms and spinach. Everything absorbs the soy-based sauce as it cooks, with no separate noodle pot needed.
Onion rings baked onto a lacy sheet of pizza cheese in the air fryer until the cheese turns into crisp chips. Peperoncino and black pepper keep the rich, cheesy crisps from tasting heavy.
A grain salad of pearl barley and Puy lentils with olives, pecans and orange segments under a balsamic and maple dressing, topped with wedges of boiled egg.
Chilled soba noodles are served in a cold dashi-based sauce seasoned with mirin, soy sauce and sugar. Grated daikon, shredded nori, green onion, katsuobushi and crisp tenkasu top each portion.
Soft yeast dough wraps a filling of wilted beetroot tops, garlic, feta, raclette, spring onions and dill, then the flat pies flatten further under your palms and bake hot and fast. Melted butter brushed over the finished pies keeps the crusts rich and glossy.
Shrimp marinated in olive oil with chipotle, chili powder, lime and cilantro, threaded onto skewers with red and green bell pepper and baked at high heat.
Crisp oven-baked Vietnamese-style imperial rolls filled with shiitake, wood ear mushrooms, tofu, chickpeas and glass noodles, served in lettuce leaves with herbs, quick pickle and a sweet-tart dipping sauce.
Wide fresh rice noodles are stir-fried in a wok with a pounded chili and garlic paste, your protein of choice, carrots, Chinese broccoli, grachai and young peppercorns. The mixed oyster, soy, Golden Mountain and fish sauce dressing coats the noodles, which are left to char briefly before the holy basil wilts in.
Ground pork stir-fries with shallots, red Thai chiles and garlic, then a soy, fish sauce and oyster sauce mixture seasoned with sugar coats the meat before a whole bunch of basil wilts in. Fried eggs and steamed jasmine rice complete each serving.
Marinated flank steak sears in a smoking wok, then Chinese broccoli, wide rice noodles and a dark oyster and soy sauce mixture toss together until the noodles caramelize at the edges. Beaten eggs scramble in a cleared corner of the wok before everything is folded together.
Rice noodles stir-fried in a tamarind, fish sauce and palm sugar sauce with tofu, dried shrimp, egg, bean sprouts and scallions, plus chicken, shrimp or beef.
Tamarind pulp soaked and strained gives this pad Thai its sour base, balanced with dark brown sugar, fish sauce and Thai black soy sauce. Chicken, dried shrimp, preserved radish, eggs, bean sprouts and garlic chives stir-fry with the soaked rice noodles, and chopped peanuts and lime wedges finish the plates.
A warm salad version of pad Thai: soaked rice noodles toss in a pan with chicken mince, dried shrimps, bean sprouts, eggs and lime juice over a shallot, garlic and coriander root paste. Roasted peanuts, pickled turnip, red chilli and coriander leaves garnish the serving bowl.
Rice noodles tossed with crispy pan-fried tofu, bell pepper, carrots and onion in a coconut aminos, maple syrup and sesame oil sauce, finished with scallions.
A one-pan pad Thai of rice noodles, golden tofu matchsticks, marbled egg and king prawns in a tamarind, palm sugar and fish sauce glaze. Beansprouts, peanuts, lime and coriander finish the speedy supper.
Thai and South-East AsianMain course40 minServes 1-2711 kcalDairy-free
Rice noodles are wok-tossed with golden tofu, scrambled egg, beansprouts and peanuts in a tamarind and fish sauce glaze. Lime wedges and extra chili at the table let each bowl be tuned to taste.
Thai and South-East AsianMain course1 hrServes 2–3683 kcalDairy-freeHigh Fiber
Two-tone dumplings — white dough wrapped in spinach-green dough — filled with bok choy, shiitake mushrooms, soy curls or tofu, carrot and scallions, pan-fried and steamed in the pan.
Egg noodles are fried into a crisp-edged, soft-centred cake and topped with marinated chicken, broccoli, mushrooms, pak choi and a glossy oyster sauce gravy.
Paneer and red pepper cubes are marinated in a green spinach, coriander and yoghurt blend, grilled on skewers with butter basting and finished with garam masala and chaat masala.
Spiced paneer cubes simmered in a tomato and honey tikka sauce, wrapped in warm naans with crunchy cabbage slaw, red onion, chilli and garlic mayonnaise.
A rustic panzanella of torn stale bread, heirloom tomatoes, cucumber, celery and red onion in red wine vinegar, with a warm mozzarella-stuffed tomato and a herby anchovy dressing.
Mashed potato balls stuffed with a spiced ground beef filling, breaded and deep-fried until golden and crisp. A classic Cuban snack; keep the filling portion small and chill the formed balls before frying.