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 spicy Jamaican pickled fish pâté made from smoked herring that is boiled to remove excess salt, deboned, and blended with vinegar, olive oil, onion, scallion, Scotch bonnet, thyme, allspice and a little sugar. It is served as an appetiser, commonly on crackers or bread.
Thin smashed beef patties with melted American cheese, pickles and onion on toasted potato buns, all tied together by a creamy, smoky burger sauce. The sauce itself mixes in minutes from mayo, ketchup and two kinds of mustard.
Sopa de caracol, or conch soup, is a traditional soup from the Caribbean nation of Panama. This flavorful soup combines a variety of ingredients, including conch, vegetables, and seasonings, to create a hearty and flavorful meal.
A Yucatecan-style lime soup of shredded chicken simmered with fire-roasted tomatoes, green peppers, jalapeño and oregano in chicken broth, sharpened with fresh lime juice.
A Nicaraguan Cheese Soup with Masa Doughnuts is a refreshing change to the same old soup meal. Corn fritter dougnuts fried to a golden brown prefrection makes the perfect dunking accompanyment.
One of the greatest pleasures of Mexican street food are sopes: bundles of masa fried and piled with refried beans, shredded chicken, salsa roja, and cotija.
A traditional Maltese hearty comforting soup made with fresh vegetables. In the soppa tal-armla it is customary to add eggs and the popular Maltese cheese ġbejna at the end.
Sorullitos de Maíz are Puerto Rican cornmeal fritters: a cooked cornmeal dough with cheese, rolled into small cylinders and fried until crisp outside and soft within. They are served with mayo-ketchup for dipping.
Puerto RicanAppetizer40 minAbout 24 sorullitos127 kcalVegetarianEgg-freeDiabeticLow Fat / Low CholesterolRenal
A velvety Haitian black bean sauce: dried beans simmered until tender, partly pureed, then enriched with coconut milk, scallion, garlic, herbs and a clove-studded Scotch bonnet. Ladled over white rice or mayi moulen.
HaitianSauce, Dinner, Side Dish2 hrVegetarianGluten-freeEgg-freeHigh Fiber
Skewers of alternating cylinder rice cakes and mini beef hot dogs, pan-fried and brushed with a ketchup, gochujang and sesame sauce until it caramelizes.
AmericanAppetizer30 min5 to 641 kcalDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Haiti's independence-day soup: beef marinated in epis and simmered with pureed calabaza squash, root vegetables, cabbage and a little pasta. It is eaten on January 1 to celebrate Haitian independence and sits on UNESCO's Intangible Cultural Heritage list.
HaitianSoup, Main Course, Dinner3 hr 45 minServes 10799 kcalEgg-freeHigh Fiber
Silky okra and rich peanut butter come together in a fragrant broth that feels both nourishing and comforting. It is the sort of dish that suits a lively gathering of friends just as well as a quiet supper on a cold evening. One pot, a handful of fresh ingredients, and the flavours of West Africa land straight on your table.
Thin, crisp crackers made from sourdough discard, melted butter and shredded cheddar, spread almost transparent, scored into squares and baked until golden and firm.
Tender navy beans simmered with turmeric, then finished with coconut milk, yogurt and a sizzling tempering of mustard seeds, cumin and curry leaves. Lemon juice keeps the creamy South Indian soup lively.
This one-pan fried cabbage is rich, savory, and slightly sweet. The bacon adds depth, the cabbage cooks down tender, and it’s ready in under 30 minutes.
Thinly sliced green cabbage cooked in a skillet with bacon, sausage, three colours of bell pepper and onion, seasoned with adobo, paprika and garlic powder.
A Southern skillet of chopped cabbage wilted with bacon, andouille sausage and seasoned shrimp, with sliced onion, red and orange bell peppers, garlic and red pepper flakes.
Classic corn cut fresh off the cob fried in bacon drippings with garlic, onions, paprika, and Creole seasoning delivers the ultimate Southern comfort food. Then top it with bacon bits for a heavenly side dish! Pair it with grilled or fried meat, roasted veggies, and saucy dishes for a happy family!
Smokey ham and hearty pinto beans with the right spices made totally from scratch. Paprika and chili powder give it the perfect heat, and oregano and cumin fill the kitchen with their mouthwatering aroma. A great addition to your favorite tacos, burritos, enchiladas, or as a main course by itself!
Southern Style Fried Potatoes – a simple meal choice made with potatoes and five other simple ingredients. These flavorful chunky potatoes here not only makes a wonderful pair to your favorite egg breakfast but also with any of your favorite protein. Easy, buttery, with a little heat to kickstart your day!
AfricanBreakfast, Side Dish38 minServes 2510 kcalGluten-freeEgg-freeLow-SodiumRenal
Cucumber cut in a diagonal criss-cross style, salted and squeezed dry, then dressed with dark soy, vinegar, perilla oil and ground sesame. A crunchy, tangy side that keeps its bite.
Soy sauce egg rice with pickled radish, shaped around a melting pizza cheese center and fried in a breadcrumb crust. Crisp arancini with a soft, savory middle, served with chili sauce.
Thin somyeon noodles rinsed cold and tossed in a simple soy, sugar, sesame oil and sesame seed dressing. Seaweed flakes and chives finish this light, slippery noodle bowl.
Slit rice cakes stuffed with seasoned minced chicken, starch-dusted and pan-fried, then glazed in a soy sauce sweetened with starch syrup. Fried garlic chips and peanuts add crunch on top.
Bean sprouts steamed, then braised low and slow in house soy sauce and grain syrup until they shrink and glaze. Sesame oil and seeds finish the temple-style side dish.
Beef eye of round simmered in an anchovy, kelp and aromatic broth, shredded along the grain, and reduced in soy sauce until it is dark, savoury and ready to keep.
Kabocha squash wedges braised in soy sauce, mirin and stock with ginger, garlic and scallions. The braise turns the squash silky and lacquers it with a sweet-savory glaze.
Starch-coated tofu cubes fried golden, then glazed in a sweet-salty soy seasoning with red and green chili. The sauce reduces until it lacquers every crisp cube.
Raw flounder marinates for hours in a chilled soy and mirin sauce steeped with bonito flakes, onion, garlic, ginger and lemon. The fish firms gently and absorbs the deep, citrus-bright seasoning.
