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.
Chicken wings are deep-fried until crisp and cooked through, drained on a rack, and tossed in a warm sauce of Louisiana hot sauce, melted butter, vinegar and Worcestershire sauce. The coating stays glossy and fiery.
Baby spinach and sliced strawberries are dressed with a blended strawberry balsamic dressing sweetened with brown sugar and jam. Butter-candied pecans and crumbled blue cheese are scattered over the salad at the table.
Cheonsachae kelp noodles are softened in baking soda water until they turn glass-noodle tender, then served in a brisket broth with onion and bean sprouts. Cilantro and Vietnamese chili peppers are added to taste at the end.
A lighter Caesar with all the expected flavours: griddled sourdough croutons, Cos lettuce and an anchovy, lemon and Parmesan dressing made with less oil. Crisp, sharp and satisfying.
Elbow macaroni is stirred into a smooth sauce built from dry milk, flour, melted butter and boiling water, loaded with shredded American cheese. The dish bakes covered, then gets a final layer of cheese melted over the top.
Americandinner, lunch, Main Course, Side Dish40 minServes 8421 kcalVegetarianEgg-free
A savoury slab of pizza-topped quick bread with cheese folded through the batter and pepperoni, capsicum, onion and olives baked on top. It slices into twelve lunchbox-ready pieces and keeps fresh for days in an airtight container.
Three tortilla fillings are rolled and sliced into pinwheels: smoked salmon with cream cheese and cucumber ribbons, rainbow vegetables with hummus and spinach, and a pizza-style roll with tomato pesto mayonnaise, mozzarella, salami and basil. Each wrap cuts into six bite-sized pieces.
Thin potato slices are par-boiled, tossed with slowly softened onions, parsley, thyme and garlic, then finished in the oven until the top turns golden and crisp. It works as a roast-dinner side or as a vegetarian main with dressed salad leaves.
FrenchSide dishes2 hr 30 minServes 6 as a side, 4 as a main60 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
The celebration macaroni of the Haitian table: rigatoni folded through a roux-based cheese sauce with evaporated milk and peppers, layered with cheddar, mozzarella and Parmesan and baked to a crisp golden top.
Conchiglie, green beans, cannellini beans and flaked tinned mackerel are tossed in a mustard and red wine vinegar dressing with cucumber, tomatoes, olives, capers and parsley. Optional boiled eggs, halved and laid over the top, finish the salad Niçoise-style.
A Niçoise-inspired pasta salad built on conchiglie, tinned mackerel and cannellini beans with green beans, cucumber, tomatoes, olives and capers in a sharp mustard dressing. It is filling enough to serve as a light meal on its own.
Mackerel fillets grilled under foil with rosemary, thyme and lemon zest are flaked two ways for a pate: half smashed smooth with creme fraiche and horseradish, half folded in as chunks. A whole goats' cheese baked with cherry tomatoes, lavender, thyme and honey, plus baguette, melon and charcuterie, completes the board.
Broccoli florets are roasted at high heat with garlic until their tips crisp and brown, then tossed straight from the oven with lemon juice, lemon zest and grated parmesan. The whole dish takes about 35 minutes from start to finish.
A creamy vegetable soup whose broth is made by blending cauliflower, zucchini, onion and garlic with milk instead of butter, flour and cream. Chunks of carrot, celery, capsicum, zucchini and reserved cauliflower florets simmer in that broth to finish it.
A recipe for Makaroni-Piimasupp (Estonian Pasta Soup with Milk)! Noodles are simmered in milk until tender, then served with a little butter and sugar for a warming, comforting meal.
Three make-ahead grain bowls: wholewheat couscous with kale, tomatoes, nuts and sprouted lentils under a za'atar oil; quinoa with spinach, carrot and seeds under an orange and cider vinegar dressing; and bulgur wheat with salad leaves, pumpkin seeds and mixed beans under a tahini, sesame and sumac dressing.
Warm up with Makh Shul, a rustic beef and vegetable soup that sits at the very heart of the Mongolian table. Simple, hearty and deeply nourishing, it brings together tender beef, root vegetables and fragrant herbs in a single soul-warming bowl. Traditionally enjoyed through the long, cold months, this is the kind of honest cooking that carries the flavour of the steppe. Bring a taste of Mongolia's wide open plains straight to your own kitchen.
A rich coconut noodle soup on a blended paste of ginger, lemongrass, chillies, shallots and turmeric, with deep-fried tofu, oyster mushrooms and sugar snap peas. Coriander, lime wedges and crushed peanuts garnish the bowls.
Maltese Chicken and Vegetable Soup is a Maltese dish built around chicken. It takes 60 min in total and makes 6 servings. It pairs well with roasted potatoes and rice pilaf.
MalteseSoups and Stews, Dinner, Chicken1 hr6 servings390 kcalDairy-freeEgg-freeDiabetic
Maltese Soup {Kusksu} is a Maltese soup built around chicken. It takes 45 min in total and serves 4. It pairs well with roasted potatoes and rice pilaf.
Beef and Italian sausage meatballs with pecorino and milk-soaked bread are deep-fried until browned, then simmered in a basil tomato sauce. They are served street-food style, packed into hollowed baguettes with plenty of sauce.
Banana and yoghurt buns from Mangalore are fried until golden and stuffed with a spiced crab sukka made with tomatoes and coconut milk powder. Chargrilled calcots and a hemp seed chutney with grilled red pepper are served alongside.