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 slaw of Chinese cabbage, red cabbage, carrot and shredded chicken in a soy, rice vinegar and sesame dressing, with crunchy noodles through it and on top. Sesame seeds finish the bowls.
Western ChineseSalad15 minServes 2684 kcalDairy-freeEgg-freeHigh Fiber
Pan-crisped chow mein noodle cakes topped with a saucy stir fry of chicken, carrot, bok choy, cabbage and scallions in an oyster and soy sauce thickened with cornflour. The sauce is spooned into the centre so the noodle edges stay crispy.
Frozen edamame in the pod simmered in a salted broth with Sichuan peppercorns, dried chiles, star anise, cassia, bay, ginger and scallion, then soaked so the beans take on the spice.
A three-ingredient congee where a ham bone and long grain rice simmer in water until the grains break down completely. Shredded ham goes back into the thick, savoury rice soup, finished with green onions, fried shallots and sesame oil.
ChineseSoupServes 5 to 6398 kcalGluten-freeDairy-freeEgg-freeDiabetic
Cornstarch-dusted lobster tail pieces fried until bright red, simmered briefly in an oyster-sauce broth with ginger and scallion, and poured over noodles.
A light Chinese noodle soup with a broth infused with garlic, ginger, soy, sugar, cooking wine and sesame oil. Fresh egg noodles, bok choy and shredded cooked chicken fill the bowls, with scallion on top.
Stir-fried minced pork in a chilli bean and sweet bean sauce with dark soy and black vinegar, served over white noodles with cucumber batons and coriander. This is Zha Jiang Mian, nicknamed Chinese Bolognese.
A quick rice soup in a broth infused with garlic, ginger, soy, cooking wine and sesame oil, with white fish pieces and choy sum cooked in it. Green onion, crispy fried shallots, crunchy fried noodles and chilli oil finish the bowls.
Cold silken tofu cut into slabs and shingled on a plate, covered with a soy, chili oil and rice vinegar sauce with ginger, garlic, scallions and sesame seeds.
Chinese Spring Rolls is a Chinese appetizers and snacks built around pork. It takes 70 min in total and serves 18. It pairs well with applesauce and roasted sweet potatoes.
Soft, fluffy steamed buns filled with Chinese barbecue pork in a thickened soy, oyster and sesame sauce. The yeasted dough makes twelve buns, steamed in a bamboo steamer.
Chinese eggplant strips and green beans fried separately until tender and blistered, then tossed together with ginger, garlic, soy sauce and vegetarian oyster sauce.
Marinated sliced beef and soft scrambled eggs folded back into tomatoes cooked down with garlic, ketchup, soy and white pepper and thickened with a cornstarch slurry.
A very quick Chinese-style vegetable soup of chicken stock infused with garlic, ginger and star anise, with Chinese broccoli, carrot and enoki mushrooms.
Hand-formed Chinese dumplings with a gingered filling of zucchini, potato, carrot, peas and scallion, browned in a pan and finished with teriyaki sauce and chervil.
Thick zucchini and scallion pancakes flavoured with Chinese five spice and sesame oil, rested so the zucchini releases its juice into the batter. A black vinegar, garlic and chili dipping sauce is served alongside.
Chocolate chip cookies made with a blend of cake flour and bread flour, butter, and brown sugar. The dough is chilled before baking and loaded with chocolate chips.
Bars of toasted rolled oats bound with honey, coconut oil and warm spices, mixed with mini chocolate chips, frozen firm and finished with a chocolate drizzle.
Moist pumpkin muffins warm with pumpkin spice and cinnamon, studded with chocolate chips and finished with a sparkle of coarse sugar. Made for cooler weather.
AmericanAppetizer, Breakfast, Dessert, Main Course, Side Dish, Snack40 minServes 12346 kcalVegetarianRenal
Shredded zucchini, squeezed dry, disappears into a cinnamon batter studded with chocolate chips and walnuts. The muffins bake moist with lightly browned crowns.
Buttery shortbread fingers baked in one slab, cut warm, then dipped in melted chocolate and showered with crushed candy canes. A crisp holiday cookie made for gifting.
A pressed pan of granola butter, almond butter and cacao baked with mini chocolate chips, cooled, cut into small squares and drizzled with melted chocolate.
Cold somyeon noodles are topped with mustard-seasoned shredded chicken and julienned vegetables in a tangy, slushy chicken broth. The peanut butter in the seasoning adds an unexpected richness.
Thin somyeon noodles sit in a chilled, spicy gochujang broth with shredded poached chicken and cucumber. The broth is poured shallow, so every strand is coated rather than drowned.
A chopped broccoli and freekeh salad with chickpeas, mint and peanuts, dressed with a peanut butter, sumac and apple cider vinegar dressing softened with red onion and goji berries.
Chopped romaine, diced chicken, red cabbage, carrots, mandarin oranges, almonds, pasta and crisp wonton strips tossed in an orange, honey and sesame dressing.
Hand-pulled noodles cut into small pieces and tossed with seared lamb, carrots and peas in a glossy soy, rice vinegar and chili paste sauce with cumin and white pepper.