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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.
Potato and crushed tofu nuggets seasoned with stock powder, paprika, garlic and onion, dipped in an oat milk and yoghurt batter and a barbecue-seasoned flour. The nuggets fry golden and crisp for dunking.
Eel pieces rubbed with garlic powder, oregano and black pepper grill under a butter, tomato juice and honey glaze, served with a lemon-dressed carrot slaw and champ.
This recipe yields about 15 to 20 rice noodle rolls, depending on how much batter you use for each layer. You can halve the recipe if you want to make fewer rolls.
A homemade chicken stock simmered with root vegetables, with tender matzo balls of matzo meal, schmaltz and club soda poached separately and served in the soup with dill.
A chopped romaine salad with BBQ shredded rotisserie chicken, corn, black beans and oven-crisped BBQ rice, dressed with a blended cottage cheese BBQ ranch dressing.
A romaine salad with barbecue sauce-coated chicken thighs, corn, black beans, tomatoes, green onions and crushed corn chips, tossed in a blended Greek yogurt and cottage cheese ranch-style dressing.
A big, crunchy chopped salad of romaine, corn, black beans, and tomatoes topped with barbecue-sauced shredded chicken, two cheeses, and tortilla strips, with a creamy barbecue, cilantro, and lime dressing.
Chicken wings salted and rested with baking powder so the skin dries, baked low then hot with a smoky spice rub, and finished in barbecue sauce until the coating turns glossy.
Boiled chickpeas mixed with diced peppers, mayonnaise, and sugar, stir-fried in butter and blanketed with melted mozzarella. Parsley flakes finish the skillet.
Delight yourself with the comforting flavor of authentic Guatemalan bean soup. It combines the creaminess of black beans with authentic Guatemalan flavors such as garlic, cumin, and cilantro.
A brothy borlotti and cannellini bean soup with onion, celery, courgette, and carrot, ladled into bowls and topped with spoonfuls of a basil, leaf, and almond pesto.
A restorative soup of bean sprouts and blanched squid over warmed rice, in a clear broth seasoned with salted shrimp and tuna fish sauce. A little kimchi rides along in the bowl.
Glass noodles and soybean sprouts tossed with fish cake, mushrooms, peppers, and carrot in a dark soy and sesame dressing. The sprouts stay crisp against the chewy noodles.
Oysters and bean sprouts simmered in anchovy-kelp broth with radish and chili peppers. Salted shrimp and soup soy sauce give the clear broth its depth.
A clear, light soup of bean sprouts simmered with soup soy sauce, garlic, and a touch of chili flake. Green onion and a final pinch of salt keep it clean and simple.
A beef broth soup of browned chuck roast pieces simmered with carrots, celery, onion, tomato paste and thyme, finished with barley cooked until tender and a garnish of parsley.
A one-pot soup of browned beef mince and dried lentils simmered with carrot, celery, zucchini and green beans in crushed tomato and beef stock, under a Moroccan-leaning blend of cumin, paprika and allspice.
Any flavour you want!, WesternMains, Soups40 minServes 6414 kcalGluten-freeEgg-freeHigh Fiber
A beef and vegetable soup of browned chuck in spicy V8 juice and water with cream corn, fire-roasted tomatoes, potatoes, corn, peas and carrots, finished with vermicelli egg noodles.
Ground beef cooked in one pot with long grain rice, beef broth, tomato paste and a bag of frozen mixed vegetables, with baby spinach wilted through at the end under the lid.
Grilled brisket is folded through fresh chives and onion in a spicy, tart dressing of gochugaru, soy, and plum extract, finished with perilla oil. It is a bright, punchy side that cuts through rich meals.
Grilled beef brisket is served cool over a tangle of julienned peppers, cucumber, carrot, and perilla, under a sharp mustard dressing. The contrast of warm beef and crisp raw vegetables keeps every bite lively.
Thin beef brisket and pasta are tossed in a nutty perilla seed sauce with soy and oyster sauce, then crowned with perilla ribbons and a glossy egg yolk. The garlic cooks in the brisket fat, giving the dish its depth.
Beef cheek simmered for hours with porcini mushrooms and butternut squash, finished with orzo and ladled into a hollowed sourdough loaf with parsley on top.
