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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.
Pot rice topped with golden grilled cutlassfish and chives, rested together so the fish steams into the grains. A soy, mirin and sesame seasoning sauce is spooned over at the table.
Skinless salmon fillets are seared and finished in a coconut water caramel seasoned with fish sauce, shallot and garlic, with pickled jalapeño brine sharpening the sauce.
Main course40 min4 servings237 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
A thick bone-in rib-eye is crusted with green, pink and white peppercorns, roasted low, seared and basted in butter, then served with a Calvados cream pan sauce.
Main course2 hr2–4 servings1078 kcalGluten-freeEgg-free
Char-grilled chicken thighs marinated in spiced yogurt finish cooking in a butter-rich tomato and cream sauce scented with garam masala, fenugreek and lemon. Handmade rotis made from chapati flour are served for scooping, with steamed basmati rice on the side.
Ground beef and pork are mixed with milk-soaked bread and a chunky tomato relish, shaped into a loaf topped with bacon and more relish, and baked until firm.
AmericanMain course1 hr6 to 8 servings510 kcalDiabeticRenal
A one-pot Korean-style dish of chicken thighs marinated in red chili paste and chili powder, cooked with cabbage, carrot and udon noodles and finished with melted cheese.
Chana dal is simmered with onion, tomato, ginger and turmeric until porridge-like, finished with garam masala and a sizzling tadka of cumin seeds, mustard seeds, dried chillies and eschalot in ghee.
Black urid dal and red kidney beans are simmered until soft, mashed, then cooked with tomatoes, ginger and cream and finished with garlic chilli butter and coriander.
Brown lentils are boiled, then simmered with canned tomatoes, butter, ginger, garlic, cayenne and cumin, and finished with evaporated milk and fresh cilantro.
Fresh noodles are tossed with a sesame, chilli oil and Sichuan pepper sauce, topped with hoisin-seasoned pork mince, preserved mustard greens and choy sum.
American Chinese, Sichuan, SzechuanMains30 minServes 4202 kcalDairy-freeEgg-freeDiabetic
A chuck roast is browned, then braised in dark rum, ginger beer, beef broth, lime and Worcestershire with carrots and small yellow potatoes until it shreds.
Main course4 hr 45 min6–8 servings266 kcalDairy-freeEgg-freeDiabetic
Skin-on chicken thighs are crisped skin side down, then baked in a white wine, butter and Dijon sauce with quartered shallots, caramelized lemon slices, dates and thyme.
Main course1 hr 30 min4 servings294 kcalEgg-freeDiabeticLow-SodiumRenal
Beef cheeks braised for hours in red and white wine with bacon, tomatoes and warm spices until they fall apart, served with glazed pearl onions, Chantenay carrots and mashed potato.
Mussels are steamed in wine, their liquor forms a cream sauce for scallops, prawns and brown shrimps with hard-boiled egg, and smoked haddock topped with piped mash is baked and set over the shellfish.
Main course1 hrServes 2234 kcalGluten-freeDiabeticLow-SodiumRenal
A cornmeal-flecked yeast crust is pressed into a springform pan and layered with mozzarella, marinara, Parmesan, bell pepper, mushrooms, pepperoni and sausage, then baked until the crust turns golden.
A butter-layered cornmeal dough rises twice, and a chunky sausage and crushed tomato sauce goes over mozzarella in an oiled cake pan for a crisp-bottomed, fluffy-edged pizza.
Main course2 hr 45 min4 - 6638 kcalEgg-freeLow-SodiumHigh FiberRenal
A quick Italian-style soup of meatballs and orzo simmered in a tomato-beef broth with carrots, zucchini and marinara, finished with parsley and Parmesan.
Cast-iron pot rice topped with spicy seasoned deodeok, flying fish roe, pickled radish, perilla and seaweed flakes, heated until a light crust forms underneath.
A chopped head of cabbage is simmered with onion, carrots, celery, garlic, ginger, turmeric and diced tomatoes in vegetable broth until all the vegetables are soft.
AmericanDinner, Main Course30 minServes 876 kcalGluten-freeDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
A thick, airy Detroit-style pizza in an oiled pan with a creamy marinara, cubed mozzarella and Monterey Jack crisped at the edges, pepperoni and jalapeno, finished with stracciatella and hot honey.
A second Detroit-style pan pizza: a quick-kneaded dough proofed in an oiled 9x13 pan, brushed with garlic butter and baked very hot with mozzarella pushed to the edges for crisp corners.
A whole chicken dry-brined in Dijon mustard for the crispest skin, roasted over vegetables and served with a tarragon gravy built from the pan drippings.
Chicken thighs marinated in dill pickle brine and hot honey, threaded with pickle slices, grilled or air fried, and drizzled with a dill, garlic and ranch butter sauce.