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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 crunchy cabbage salad dressed with tsuyu and dark soy sauce and folded with crumbled seasoned seaweed and ground sesame. It takes minutes to make and tastes like a seaweed snack turned into a side dish.
Cabbage and egg batter folded in the pan around cheese and Vienna sausages, hot-dog style. A blanch keeps the sausages juicy, and ketchup over the top completes the illusion.
Cup noodles stir-fried japchae-style with shredded cabbage and carrot in a soy and oyster sauce, served over rice. The noodles drink up the sauce while the cabbage keeps the bowl fresh and crunchy.
Morning rolls hinged open and stuffed with a sweet, mustardy cabbage slaw and cucumber slices. They are crunchy, creamy, and picnic-friendly, with ketchup as the finishing stripe.
A one-pot shabu-shabu of shredded cabbage, enoki mushrooms, and thin beef in a soy and tuna broth, with spicy cup noodles cooked in at the end. A sweet vinegar soy dip waits on the side for the beef.
A flourless toast built on a pan-fried cabbage, egg, and rice flour base, topped with bacon, jalapeño, and cheddar. Sriracha and chili sauce stand in for the usual toast spreads with a spicy kick.
Café de Paris cockles and milk bread is prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
A creamy, tangy copycat-style dipping sauce of mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper and a touch of liquid smoke. Made for chicken, fries and burgers, and better after a few hours of chilling.
A protein-rich dip of cannellini beans blended smooth with cottage cheese, lemon, garlic, walnuts and Dijon mustard. Creamy and nutty, it doubles as a sandwich filling.
A sweet dessert cheeseball that tastes like cannoli filling, with ricotta, cream cheese, cinnamon and mini chocolate chips inside and a full coating of more mini chips outside.
A snacking cake with grated apples whisked right into a cinnamon batter, inverted and glazed with a brown butter, cream and brown sugar glaze and flaky sea salt. Soft, custardy crumb under a glossy caramel top.
Bite-size potatoes are parboiled, coated in cornstarch, and fried, then tossed in a butter caramel sauce like savory popcorn. The caramel sets into a thin, crackly shell as it cools.
Shredded cooked brisket soaks briefly in a lemongrass, fish sauce, lime and brown sugar marinade, then pan-fries in batches until its edges turn golden and caramelised.
Modern VietnameseMains20 minServes 3566 kcalDairy-freeEgg-free
Ground beef browns hard in avocado oil, gets a cornstarch gloss and a teriyaki glaze, then tops egg noodles tossed with vegetables in a creamy peanut sauce.
Carbonara hash sticks is a Italian dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
Crisp shoestring fries under melted mozzarella carry thin slices of seared steak and a chile butter sauce built on toasted chiltepin, cumin, oregano, garlic and brandy, finished with tomato, red onion and cilantro.
A loaded sheet pan of crisp tortilla chips under melted cheddar and chopped carne asada, finished with tomato, jalapeño, avocado, guacamole and sour cream.
A single-serving wok noodle dish: sliced chicken breast, Tenderstem broccoli and cashews cook fast in sesame oil, then straight-to-wok noodles join a soy, oyster sauce and fish sauce glaze.
A dense and chewy Caribbean baked dessert made from freshly grated cassava, coconut, brown sugar, and a blend of warm spices like nutmeg and cinnamon. It is traditionally served as an afternoon snack or dessert. It has a crispy exterior and a sticky, pudding-like interior.
A silky blended soup of cauliflower and potato with cheddar, mustard and Worcestershire sauce, served under sourdough croûtons baked with garlic granules and more cheddar, plus snipped chives.
Chapagetti noodles are stir-fried gan-jjajang style with pork loin, cabbage and onion in soy and oyster sauce, using reserved noodle water to loosen the sauce. Cucumber and boiled egg top the glossy noodles if using them.
Thin, well-spiced lamb patties with tomato, fresh coriander and spring onion, fried until browned and served in warm flatbreads with yoghurt and red onion.
Malaysian wok noodles: wide rice noodles toss over fierce heat with prawns, Chinese sausage, fish cake, bean sprouts and garlic chives, scrambled egg and a dark, sweet soy sauce mixture.
Individual clear cups layered with nuts and olives and filled with skewers of cured meats, cheeses, fruit, pickles and cherry tomatoes — party food with no board required.
AmericanAppetizer, Side Dish15 minServes 4Egg-free
Wedges of hispi cabbage charred in a smoking cast iron pan, dressed with a thick mustard vinaigrette and black bean sauce and piled with a crunchy homemade XO-style seasoning.
Ramen noodles and sliced chashu pork are divided among bowls with beansprouts, bamboo shoots, mushrooms and choi sum, then hot toridashi stock with ginger, garlic and shiitakes is ladled over and each bowl is finished with egg halves and spring onions.
A shortcut ramen broth of chicken stock, soy sauce, Worcestershire sauce, ginger and five spice carries ramen noodles, sesame-fried sliced pork or chicken, spinach, sweetcorn and halved boiled eggs under nori and spring onions.