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.
Thinly sliced chicken breast velveted with baking soda and cornstarch, seared in sesame oil and tossed with steamed broccoli in a soy, hoisin, chicken broth and Shaoxing wine sauce.
Rigatoni, seared seasoned chicken cubes and fresh broccoli florets folded into a heavy cream, mozzarella and Parmesan sauce, layered with more mozzarella and baked until bubbly.
Seared chicken and deeply roasted broccoli folded through fettuccine in a parmesan and pecorino Alfredo sauce — a 30-minute weeknight dinner built in one pan plus a sheet tray.
Rigatoni folded through a flour-thickened cream sauce with seared chicken, steamed broccoli and spinach, baked under mozzarella, pepper jack and Parmesan.
Individual ramekin pot pies of rotisserie chicken, broccoli, potato and carrot in a sharp cheddar cream sauce, covered with puff pastry and baked until golden.
This creamy Chicken and Broccoli Skillet Lasagna recipe makes 6 servings in just 50 minutes! Tender chicken, broccoli, and cheesy noodles, all made in one pan.
Made here with chicken, tender pieces are stir-fried with cashews, mushrooms, celery, bell pepper and baby corn in a roasted chili paste sauce. It is savoury and lightly sweet, with mild to medium heat from the dried chilies.
Wontons filled with ground chicken, bean thread noodles, cabbage, scallions and cilantro, seasoned with soy sauce, Shaoxing wine and white pepper, simmered until they float.
Deliciously creamy and hearty chicken stew with celery, peas and carrots plus a hint of heat from cayenne pepper create savory flavor. A perfect filling meal to warm your soul!
This cozy homemade Chicken and Dumplings recipe features tender chicken thighs simmered in a rich gravy and topped with fluffy dumplings made from scratch.
AmericanDinner, Main Course55 minServes 6369 kcalEgg-free
Shredded chicken in a creamy thyme-seasoned broth with onion, carrot and celery, topped with dropped flour dumplings simmered under a lid until cooked through.
Chicken pieces browned in butter are simmered in a tagine of onion, ginger, cinnamon, ras-el-hanout, turmeric, saffron, preserved lemon and honey, with dates added for the final stretch. A herby bulgur tabbouleh with parsley, mint and coriander goes alongside.
North AfricanMain course2 hr 30 minServes 4480 kcalEgg-freeHigh Fiber
Sliced chicken tossed in a hot wok with bok choy, broccoli, carrot, mushrooms, bell pepper and napa cabbage in a light, savory sauce. The vegetables stay bright and crisp, making this a fresh, balanced plate to serve over jasmine rice. Chicken is the protein used here; pork, vegetables or tofu work the same way.
Jasmine rice cooked in a claypot with marinated chicken, rehydrated shiitake mushrooms and Chinese sausage under chicken stock, finished with blanched spinach, sweet soy sauce and hot ginger oil.
A British pie of chicken, bacon lardons, onion and chestnut mushrooms in a crème fraîche sauce, baked raw under a hand-made shortcrust lid with a pie funnel in the centre.
Tender chicken and mixed mushrooms coated in a bold garlic and black peppercorn sauce, finished with fresh cilantro. It is pungent, peppery and deeply savory, best spooned over plain rice. Chicken is the protein used here; pork, vegetables or tofu can take its place.
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.
Cubed chicken breast bakes in one casserole dish with rice, vermicelli noodles, onion, and red bell pepper in a blend of cream of chicken and mushroom and cream of celery soups.
A chicken thigh and andouille gumbo built on a deep, dark roux made with vegetable oil and flour, with onion, bell pepper, celery, garlic and bay leaves, served over rice.
A gumbo built on a flour and oil roux with celery, bell pepper and onion, simmered in chicken stock, then finished with seared andouille sausage, chicken thighs and breasts, gumbo filé and hot sauce, served over white rice.
Chicken thighs and shrimp cook over saffron rice in one wide pan, the grains left undisturbed so they absorb the smoky broth. Lemon, parsley and green onion finish the paella at the table.
Like all curries, this eats even better the next day, once the flavours have settled. If you’re not eating it straight away, reduce the cooking time in the penultimate step to 10 minutes (to allow the squash to finish cooking when reheating it). Any leftover sauce eaten with rice and a fried egg or two is one of life’s simple pleasures