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.
Milk infused with oolong tea leaves becomes the base of a steamed egg custard sweetened with condensed milk. Each ramekin starts with a spoonful of brown sugar caramel cooked to 250°F, so the unmolded flans carry their sauce on top.
A three-layer orange cake filled with a stovetop orange curd-style filling and frosted with Italian buttercream that can be tinted in ombre shades. Both the layers and the filling are built on fresh orange juice, with zest beaten into the cake batter.
An upside-down olive oil cake baked over thin slices of a whole orange, with zest, juice and orange liqueur whisked into the batter. It unmolds so the caramel-toned orange slices become the top, ready for confectioner's sugar or berries.
An almond flour apple cake layered with a pecan and walnut crumble made with coconut oil and coconut sugar, with coconut milk and maple syrup in the batter.
Banana cupcakes made in a blender with almond flour, almond milk and maple syrup, folded with dairy-free chocolate chips and topped with vanilla frosting.
Almond and coconut flour thumbprint cookies spiced with cinnamon and nutmeg, filled with a coconut milk caramel simmered from coconut sugar and finished with sea salt flakes.
Small chocolate bites baked from cocoa powder, coconut flour, coconut oil and maple syrup in a muffin tin, filled with almond butter and topped with raspberries.
A chocolate cake made with coconut and tapioca flours, banana, almond or cashew butter and maple syrup, frosted with chocolate frosting and shaved chocolate.
Chocolate crinkle cookies made with almond and tapioca flours and cocoa powder, chilled for two hours, coated in tapioca flour and baked until their tops crack.
Thick almond flour sandwich cookies made with almond butter and coconut sugar, filled with melted cashew butter and raspberry chocolate, almond butter and mashed raspberries.
Banana cupcakes made with almond flour, cacao powder and ground flax, folded with dairy-free chocolate chips and topped with chocolate frosting and sprinkles.
Butter toffee cooked to 290°F with monk fruit sweetener and coconut sugar, poured over chopped almonds and covered with melted dairy-free chocolate and sea salt.
Gingerbread truffles made from almond flour, cashew butter, molasses and ginger, frozen, dipped in dairy-free chocolate and sprinkled with flaky sea salt.
Cookies made with almond and coconut flours, olive oil and coconut sugar, folded with chopped hazelnut chocolate and finished with sea salt and hazelnuts.
A lemon pound cake made with almond, coconut and arrowroot flours, with lemon juice and zest, maple syrup and fresh blueberries, drizzled with melted coconut butter.
Layered bars on an almond flour and almond butter base, topped with chocolate chips, shredded coconut, almonds and pecans and poured over with a coconut cream and honey caramel.
A single mug brownie made from almond flour, cacao powder and coconut sugar with an egg and almond milk, microwaved for 90 seconds and topped with chocolate chips.
Sliced peaches tossed with coconut sugar, tapioca flour, cinnamon and lemon juice under a chilled almond flour, walnut and coconut crumble, baked until bubbling.
A peppermint brownie cake made with almond flour, cacao powder, banana and almond butter, decorated with crushed candy cane and a drizzle of melted chocolate.
Bars with a pressed almond flour and pecan crust spiced with pumpkin pie spice, a blended pumpkin puree and coconut milk filling, and an optional spiced powdered sugar glaze.