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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.
Barbecued squid is dressed with a vibrant, salty dressing and served with a fresh watermelon salad. These traditional Cypriot dishes are bursting with summer flavour.
Noodles tossed in a homemade teriyaki sauce with seared steak cubes and shrimp, bell peppers, onion, garlic, and ginger. The proteins go back into the pan at the end and the dish is topped with green onions.
This steak baguette is loaded with mustard mayonnaise, caramelised onions, melted cheese and cornichons, with crisp shoestring fries and a creamy peppercorn dipping sauce on the side.
Main course1 hrServes 21171 kcalGluten-freeEgg-freeDiabetic
Cooked steak slices are layered on toasted bread with chimichurri sauce and a slice of cheese, torched until the cheese melts, then topped with French fries and capped with a second slice of toast.
Marinated flank steak sliced against the grain and layered in butter lettuce leaves with rice noodles, carrot, cucumber and mint, under a spicy cashew sauce.
Scallops in their shells sit on nests of glass noodles under a three-stage garlic sauce and a soy and oyster dressing, steamed briefly and served with cucumbers pickled in black vinegar, soy and sesame oil.
Delicately steamed white fish under sizzling ginger-scallion oil, served with egg noodles tossed in sesame paste, chilli bean sauce and Sichuan pepper.
Tender steamed parcels with a sweet-savory chicken filling built on shallot, preserved radish and peanut. A brush of garlic oil and fresh cilantro finish them just before serving.
A thick Jamaican stew of red kidney beans and salted pigtails simmered in a coconut broth with thyme, scallion, garlic, allspice and Scotch bonnet. Small hand-rolled dumplings, called spinners, are added at the end to thicken the pot.
Crispy-edged ground beef glazed in a sticky soy and maple sauce, served over ramen noodles in a coconut broth built on red curry paste, white miso and cashew butter, finished with cucumber, cilantro and chili crisp.
Chicken wings marinate briefly in a sesame, lemon, Shaoxing wine, soy, hoisin, oyster and ketchup mixture with five spice, then bake with bastings of the reserved marinade until sticky and dark golden.
This gluten free Indonesian Sticky Coconut Cake (Wingko Babat) is a coconut filled dessert snack that’s easy to make and so delicious! It’s simply a must make for coconut lovers. And, it’s super easy to make too!
Thin spaghetti stir-fried with shaved beef, chicken, bell pepper and onion in a soy, hoisin and brown sugar sauce with chili garlic crunch worked through it.
Crisp baked chicken wings coated with baking powder for shattering skin, tossed in a thick, sticky honey garlic glaze and finished with sesame seeds and green onions.
Torn tofu bakes until crisp and is glazed in a sambal, tamari, brown sugar and lime sauce, served over noodles tossed in a peanut butter satay sauce with sesame-dressed cabbage and spinach.
Thai and South-East AsianMain course1 hrServes 4243 kcalVegetarianEgg-free
Chicken wings marinated in soy, oyster, and fish sauces, pan-fried until golden, then glazed with shallots, garlic, Thai chilies, lime juice, and cilantro.
South East AsianAppetizer30 minServes 4436 kcalDairy-freeEgg-freeDiabetic
Rice noodles and sliced chicken tossed in a satay-style peanut sauce with cabbage, carrot and beansprouts. The sauce blends peanut butter with fish sauce, dark soy and a little curry powder.
Main course23 minServes 2656 kcalEgg-freeHigh Fiber
A quick, flexible chicken stir-fry with purple sprouting broccoli, red pepper and rice noodles in a sweet-savoury sauce of soy, sesame and chilli bean paste.
Hong Kong-style chow mein noodles stir-fried until lightly crisp with five-spiced tofu, flowering chives, carrot, bean sprouts and scallions. A mix of light and dark soy with sesame oil coats the noodles.
Whole garlic cloves and peeled ginkgo nuts tumbled in butter over low heat until the garlic goldens and the nuts turn vivid green, with just a little salt.
Rice noodles are stir-fried yakisoba-style with beef brisket, cabbage and onion in a soy, Worcestershire and oyster sauce glaze. A tangle of soy-seasoned bean sprouts, a sunny fried egg and a dusting of seaweed powder finish each plate.
Mung bean vermicelli tossed over high heat with shredded cabbage, shiitake mushrooms, garlic and chiles in a soy and black vinegar sauce — a night-market style vegan noodle stir-fry.
Creamed butter and mashed bananas carry flour-dusted strawberries through this two-loaf quick bread. A two-stage bake keeps the loaves moist with browned edges.
Pink strawberry cookies made from cake and pudding mixes, with pieces of cookies and cream candy bars pressed into the dough and white chocolate chips added as they come out of the oven.
This delightful Strawberry Mango Smoothie recipe is a burst of tropical flavors that will transport you to paradise. With just a handful of ingredients and a blender, you'll be sipping on this refreshing treat in no time.
A Japanese hot pot of thinly sliced beef seared in a sweet soy sauce, then simmered at the table with napa cabbage, tofu, mushrooms, shirataki noodles and burdock. Cooked udon noodles finish the meal in the remaining broth.
A spicy Korean stew of instant ramyun noodles, fish cakes, oyster mushrooms and blood sausage or pork belly in beef or chicken broth. A gochujang and gochugaru paste seasons the pot, which is assembled around the bowl of paste and cooked in about five minutes.
Main course20 min4 servings423 kcalDairy-freeEgg-freeDiabetic