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.
Mashed russet potato with onion and sweet corn wrapped around cubes of mozzarella, coated in batter and panko and fried until crisp, with a soy, ketchup and Worcestershire drizzle.
Individual stacks of thinly sliced potato layered in muffin tins with garlic cream, thyme and Gruyère, baked until tender and topped with more melted cheese.
A cheddar potato soup built on bacon fat and onion, loosened with white wine and chicken broth, finished with grated cheddar and topped with crisp bacon and chives.
A crusty loaf cut in a cross-hatch, brushed with garlic and parsley butter and stuffed with mozzarella, cheddar and parmesan, then baked wrapped and unwrapped.
Rice cracked in a blender into grits, simmered with cream, chicken stock and a bay leaf until creamy, finished with cheddar and garnished with crisp bacon, chives and jalapeño.
Savoy cabbage wedges coated in a lemon and Dijon Gruyère sauce and Parmesan, roasted until charred at the edges and served over more sauce with toasted hazelnuts and parsley.
Chef Salad - a classic favorite American salad with fresh vegetables, hard-boiled eggs, ham, and cheese topped with a creamy honey mustard yogurt dressing. A fantastic easy and healthy lunch or dinner ready in under 30 minutes!
Maraschino cherry juice and almond extract flavour this two-loaf quick bread, with chopped cherries stirred through by hand. Powdered sugar dusts the cooled loaves before slicing.
Whole garlic cloves and cherry tomatoes roast in olive oil until sweet and jammy, then get folded with basil pesto and a shower of Grana Padano for tearing bread through.
Cherry tomatoes blistered in olive oil with garlic until they collapse into a sauce, tossed with spaghetti, basil and parmesan and finished with torn fresh burrata — on the table in about 20 minutes.
A vegetarian Christmas stuffing of white breadcrumbs with chestnuts browned in butter, simmered apricots, onion and celery, parsley and thyme, baked until crisp on top.
Puff pastry tartlets filled with wild rice, leeks, oyster mushrooms, chestnuts, rosemary and sage, seasoned with soy sauce, are baked blind, filled and returned to the oven until hot. A winter vegetarian starter with real substance.
No-bake chewy bars of rolled oats, sultanas, almonds, coconut, pepitas and sesame held together with a cooked peanut butter and honey glue, set in the fridge and cut into ten.
A Chicago-style mix of two popcorns: one baked in a honey and brown sugar caramel, the other tossed in butter, mustard powder and cheddar cheese powder, combined in one bowl.
These Chicharrones de Pollo are bite size chicken thigh pieces marinated in a garlic, lime and rum marinade, dredged through flour and fried to perfection. They're perfect in tacos, served with rice or even dipped in your favorite dipping sauce.
DominicanAppetizer, Dinner, Main Course2 hr 35 minServes 6283 kcalDairy-freeEgg-freeDiabetic
A Cajun gumbo built on a dark roux stirred for up to an hour, with browned chicken thighs, andouille sausage, and the onion, bell pepper, and celery trinity, served over rice.
A one-pot pastalaya of Cajun chicken and smoked sausage with bowtie or rotini pasta simmered in chicken broth, cream of chicken, and mushroom steak sauce.
A chicken and andouille gumbo built on a dark roux stirred for up to an hour, with onion, bell pepper and celery, simmered for hours and served over rice.
Rigatoni folded through a flour-thickened cream sauce with seared chicken, steamed broccoli and spinach, baked under mozzarella, pepper jack and Parmesan.
Thinly sliced chicken and mushrooms are gently poached in coconut milk scented with galangal, lemongrass and kaffir lime. It is a smooth, aromatic soup with mild heat from the chilies.
Flaky pastry triangles around a mild, coconut-rich filling of chicken, potato, carrot and onion seasoned with massaman curry. A lightly pickled cucumber and shallot relish in sweetened vinegar is served for dipping.