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.
Thick udon noodles simmered in a clear kelp broth with tender napa cabbage and oyster mushrooms. Soy sauce and tsuyu keep the broth light but deeply savory, with one chili lending quiet warmth.
A fried chicken sandwich with double-dredged buttermilk filets dunked in cayenne-spiced hot oil, layered on toasted brioche with coleslaw, pickles and a pink mayonnaise sauce.
AmericanMain course1 hr 30 min4 to 6 sandwiches1080 kcalHigh Fiber
Nasi Goreng (Indonesian Fried Rice) is a Indonesian main course centred on rice, prepared in a straightforward home style. Serve it as directed in the method.
Indonesian fried rice fired with shallots, garlic, ginger, and shrimp paste and sweetened with ketjap manis, topped with seared salmon, a crisp-edged fried egg, and pickled cucumber.
Thai and South-East AsianMain course1 hrServes 21444 kcalDairy-freeHigh Fiber
Meet Ndomba, a fragrant Cameroonian classic built around tender fish gently simmered in a spiced, tomato-rich broth. It is the kind of dish that fills a kitchen with warm aromas long before it reaches the table, and it rewards good, fresh produce more than any complicated technique. Naturally free from gluten and dairy, and easy to adapt for plant-based cooks, Ndomba is a generous, welcoming introduction to Central African home cooking.
A Neapolitan-style pizza crust from '00' flour with a long room-temperature rise, hand-stretched thin and baked on a hot steel or stone until bubbly and charred at the edges.
Scrag end of lamb browns in olive oil, then simmers gently with lemon juice, thyme and a glass of water or stock until tender. White bread and a Greek-style tomato and onion salad are the traditional accompaniments.
New Haven-style pizza on a thin, long-fermented bread flour dough rolled to 13 inches, topped lightly with coarse tomato sauce and mozzarella and finished under the broiler.
Shell-on shrimp tossed in Cajun seasoning, paprika and thyme, cooked quickly in butter with Worcestershire sauce, lemon juice and lemon slices, and finished with green onions.
A New Orleans gumbo built on a dark roux cooked for up to 45 minutes, with andouille sausage, shredded chicken and shrimp simmered with onion, bell pepper and celery.
New York-style pizza on well-fermented bread flour dough stretched to 13 inches, topped with a coarse tomato sauce, mozzarella and Parmigiano-Reggiano, and broiled for char.
Nicaraguan grilled fish is a traditional delicacy. Stuffed with vegetables, it is cooked over charcoal to enhance its unique flavor. Accompanied by salad, yuca, or tostones, it is a delight for the palate on any occasion. An authentic Central American delicacy.
Tried to cook Nicaragua style Rice and it turned out so well. Being Vegan couldn't add much things but with minimal options it was superb and complementary was Indian mint sauce.
A Japanese home-style stew of thinly sliced beef, potatoes, carrot, onion and shirataki noodles simmered in dashi with sweet-savoury seasonings, finished with snow peas.
Ground chicken dumpling filling scooped straight into a hot skillet and capped with wonton wrappers, steamed in the pan and served with a soy, rice vinegar and sriracha dipping sauce.
Chicken breasts bake under foil on top of long grain rice mixed with cream of mushroom soup, cream of chicken soup and chicken broth, finished with onion soup mix.
Boneless pork chops seasoned with Italian seasoning bake, sealed under foil, on creamy rice made with two canned soups, chicken broth and onion soup mix.
A chilled layered dessert on a vanilla wafer crumb crust, with a cream cheese and whipped topping layer, a coconut cream pudding and shredded coconut layer, and a sprinkled top.
A chilled layered dessert on a holiday Oreo crumb crust, with a cream cheese and whipped topping layer, a chocolate pudding layer and a whipped topping finish scattered with crushed Oreos and sprinkles.
Bars with a graham cracker and digestive cookie crumb base, a cooked brown sugar and condensed milk caramel layer, and a melted semi-sweet chocolate top, chilled and cut into squares.
Hot spaghetti tossed through a raw, sun-sweet cherry tomato sauce that warms only from the pasta itself, finished with basil, Parmesan and good olive oil.
An overnight no-knead pizza dough of bread flour, yeast, salt and water that rises for 12 to 24 hours, is par-baked untopped, then finished with toppings for a crust that is crisp at the edges and chewy inside.
Main course12 hr 25 min2 medium oval pizzas or one 14" round pizza656 kcalVegetarianVeganDairy-freeEgg-freeLow Fat / Low Cholesterol
A fifteen-minute pizza dough leavened with baking powder instead of yeast, mixed from flour, salt, olive oil and water, briefly kneaded and rested, then rolled out and baked with toppings.
Cannellini beans and gemelli pasta simmer together in stock with garlic, chilli and thyme until the pasta drinks up the liquid, then lemon juice and rocket pesto stir through. Finely grated halloumi goes over the pan, with more pesto and halloumi served alongside.
Center-cut cod or halibut slow-roasted in olive oil with garlic, thyme, bay leaf and lemon until just opaque, then topped with a fresh, uncooked puttanesca of heirloom tomatoes, anchovy, Calabrian chilies, Kalamata olives, capers and parsley. Served over steamed long grain white rice to soak up the juices.