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 soft rolled omelet with thin zucchini slices spiral through its layers like a green ribbon. Straining the egg keeps the roll silky, and slow cooking over low heat preserves its pale gold color.
Supple zucchini ribbons rolled around seasoned shrimp paste, egg-coated and pan-fried until golden. A bright ponzu-style dipping sauce with lemon and vinegar cuts through the richness.
A French zucchini and rice tian in which salted grated zucchini is squeezed, its juices made up with milk, and the mixture baked with onion, garlic, flour and parmesan until creamy and golden on top.
A Thai-inspired side of seared zucchini and rice crisped in oil with rice flour, tossed in a lime juice, chili crisp, fish sauce and soy dressing with red onion, basil and mint.
An Italian soup of spicy Italian sausage, bacon, russet potatoes and kale simmered in chicken broth and finished with whipping cream, Parmesan and the crisped bacon.
Firm tofu dusted in mochiko and fried until pale golden, spooned with a hot scallion, ginger, cilantro and mint oil sauce seasoned with chiles, fish sauce, rice vinegar and dashi powder, and topped with bonito flakes.
A plant-based sandwich filler of torn firm tofu stir-fried with soy sauce and dried herbs, mixed with a smooth silken tofu mayo flavoured with miso, mustard, lemon and brown sugar, with optional sweetcorn.