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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.
Flour-dusted white fish and smashed baby potatoes crisped together in one pan, with green beans braised in wine and a lemon, butter and caper pan sauce.
A molded dome of fried rice seasoned boldly with anchovy fish sauce and sugar, layered with egg scramble and shrimp. Minced shrimp runs through the rice while two whole shrimp crown the top.
An Old Bay-style spice blend of celery salt, smoked paprika, mustard powder, mace, allspice, clove, ginger, cayenne and cardamom, rubbed over fish fillets that are pan-fried in butter and finished with foaming butter drizzled over.
Prepare an authentic Honduran fish stew, a traditional recipe full of flavor that will transport you straight to the shores of this beautiful Central American country.
The Fish Suckling is a traditional dish from Paraguayan cuisine, prepared with fish, potatoes, and a variety of vegetables in a flavorful sauce. A blend of flavors that will delight your palate.
White fish fillets marinated in lime, chipotle, jalapeño, garlic and coriander, seared until golden and flaked into warmed tortillas with lightly pickled red cabbage and a sour cream and sriracha pink sauce.
Pan-fried flour-dusted fish fillets over charred eggplant slices, topped with a fresh tomato, chili and basil salsa whose juices form the sauce, with toasted sourdough on the side.
Pan-fried white fish fillets kept warm while a French white wine and cream sauce is reduced in the same pan and finished with cold butter whisked in cube by cube until glossy, then spooned over the fish with parsley.
Thin, deeply browned 80/20 beef patties with melted American cheese on butter-toasted sesame buns, piled with long-cooked caramelized onions. Wrapping each burger in foil for a few minutes steams the bun around the hot patties.
AmericanMain course30 minMakes 2 double burgers or 4 single burgers573 kcalGluten-freeEgg-freeDiabeticRenal
Five freezer-ready marinades for salmon filets — teriyaki, Greek lemon and herb, maple mustard, chipotle adobo, and hot honey harissa — each batch sized for two filets.
Five-spice chicken strips stir-fried with prepared bamboo shoots, cabbage, peppers and beansprouts in soy and oyster sauce, topped with crisp shichimi-spiced bacon.
Half a duck roasted in a five-spice, soy and honey coating, served under a homemade pineapple sweet and sour sauce with charred pineapple and shrimp egg-fried rice.
Rolled brisket marinated in hoisin, soy, five-spice, ginger and brown sugar, pressure-cooked until shreddable, with an optional oven-glazed finish and sliced red chillies.
Main course4 hrServes 44 kcalDairy-freeEgg-freeLow Fat / Low Cholesterol
A sheet-pan pizza on a laminated crust made by folding grated frozen butter into the dough, rolled out to fill a 13 x 18 inch pan and topped with pizza sauce, Parmesan and two forms of mozzarella, finished with a garlic-basil oil.
Main course2 hrServes 16183 kcalEgg-freeDiabeticLow Fat / Low Cholesterol
Quick flatbreads from a flour and Greek yogurt dough, griddled until golden, topped with mozzarella and a tomato, red onion and oregano salad, then baked until the cheese melts and finished with balsamic glaze and arugula.
Main course50 min3 serving(s)543 kcalVegetarianEgg-freeLow Fat / Low CholesterolHigh FiberRenal
A gentle rice porridge simmered with cubed flatfish, carrot and green onion, seasoned with soup soy sauce and sesame oil. Fresh fish added at the end keeps tender pieces throughout the soft rice.
Kimbap rolled with soy-braised grilled olive flounder, egg omelet strips and pickled cucumber over vinegar-seasoned rice. Each slice is flaky, tangy and gently sweet from the mirin glaze.
A whole flounder pan-fried with thyme and served under a quick clam sauce of Manila clams, white wine, garlic and peas. Lemon zest and parsley brighten the shellfish liquor at the end.
Flounder fillets salted ahead and gently poached in a wine and butter skillet sauce, served over creamy butter beans with a parsley, shallot and lemon zest gremolata.
Raw fluke tossed in a jalapeño, white soy and lime dressing with macadamia nuts and quick-pickled red onion, served over warm coconut rice and finished with cilantro and torn nori.
A focaccia loaf split and layered with pesto, calabrese salame, capocollo and provolone, toasted until the cheese melts, then filled with a chopped romaine, red onion and pepperoncini salad in Italian dressing.
Silky, barely set folded eggs draped over short-grain rice under a glossy, tangy ketchup, Worcestershire and soy pantry sauce, in the Korean homestyle manner.
Beef short ribs browned and braised for hours in red wine with porcini mushrooms, tomato paste, anchovy paste and herbs, shredded back into their puréed braising liquid and served over hot polenta with a lemon and parsley gremolata.
A thick pan pizza from a slow-risen dough of bread flour, yeast, water and olive oil, pressed into oiled cast iron skillets and topped edge to edge with pizza sauce and mozzarella, baked until the bottom is golden and crisp.
Main course10 hr 45 min4 servings676 kcalVegetarianEgg-free
Chicken breasts poached off the boil in their poaching water until juicy, sliced and served with two sauces: a sliced shallot and ginger sauce left to sweat in oil, and a quick chilli sauce of chilli paste, sriracha and soy sauce.
A lemongrass, ginger and lime-leaf infused chicken stock with hand-rolled chicken balls, rice noodles, mangetout and red pepper, finished with lime juice, fish sauce and coriander.
Main course1 hrServes 4301 kcalDairy-freeLow-SodiumLow Fat / Low CholesterolRenal
A one-tin roast of aubergine, peppers and onion in a coconut, red curry and lime sauce, topped with chilli-glazed seared chicken and wilted spinach and Thai basil.
Thai and South-East AsianMain course1 hrServes 4–6176 kcalGluten-freeEgg-freeDiabeticLow-SodiumRenal