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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.
A vegan chocolate cola cake baked in a 13x9 pan, its batter loosened with hot Coca-Cola, lemon and cardamom, and topped with a billowy chocolate and vegan butter frosting.
A single banana and oat flour chocolate cake with chocolate squares sunk into the center, baked only until the top is just set so the middle stays gooey.
A savoury rosemary and cornmeal crust holding a whipped lemon mascarpone-style filling of vegan cream cheese and coconut cream, covered with fresh ripe figs — an easy, show-stopping vegan dessert.
Traditional baked mooncakes in a golden syrup crust, made entirely vegan, with a choice of six fillings — red bean with salted 'yolk', lotus and black sesame, pineapple jam, jujube walnut with a chocolate truffle centre, Sichuan peanut sesame, or salty seaweed pistachio.
A cashew pumpkin cheesecake with pumpkin pie spice on a baked graham cracker and coconut sugar crust, frozen until set and thawed briefly before slicing.
Twice-baked walnut biscotti with a deep toasted flavor from walnut powder in the dough itself. They keep a firm snap, made for dunking in coffee or tea.
A ring-shaped walnut cake with a tender, butter-rich crumb hides chopped walnuts in every slice. Dark chocolate glaze and a scattering of cranberries and thyme dress the top.
Balls of almond flour, tahini, cinnamon and maple syrup with maca, frozen, dipped in melted dairy-free chocolate and finished with crushed walnuts and sea salt flakes.
Brown sugar blondies studded with white chocolate chips and walnuts bake golden at the edges. A warm maple cream sauce made with cream cheese pours over each square.
Thick blondies from melted butter and light brown sugar, loaded with white chocolate chips and red and green candy-coated chocolates folded through and pressed on top. The centers stay soft and gooey while the edges turn chewy in an 8x8-inch pan.
A dense coconut pound cake baked in a bundt pan with white chocolate chips folded through, frosted with coconut cream cheese buttercream and coated in shredded coconut.
Large American-style cookies with chopped white chocolate and roasted macadamia nuts folded through a vanilla and almond-scented dough, finished with flaky salt.
AmericanDessert1 hrAbout 12 large cookies505 kcalVegetarian
Pudding mix keeps these white chocolate and macadamia cookies soft, with plenty of chips and nuts in every scoop. The dough balls bake in about 10 minutes to a slight golden edge.
Almond flour and cashew butter cookies with maple syrup, vegan marshmallows and vegan white chocolate chips, chilled before the egg and baking soda go in and baked briefly.
Whipped cream is folded into a cream cheese and melted white chocolate base for a light, fluffy mousse. An hour in the fridge sets the mousse for spooning or piping.
A white Bundt cake built on white cake mix and vanilla pudding, studded with white chocolate chips and halved raspberries and finished with cream cheese frosting.
Whole wheat muffins sweetened with maple syrup and made with Greek yogurt, finely shredded carrots, toasted walnuts and chopped dates, spiced with cinnamon and nutmeg.
Chocolate cocoa cakes baked in mounds on parchment, cooled and sandwiched in pairs with a whipped filling of butter, powdered sugar and marshmallow cream.
Sticky glutinous rice cooked with chestnuts, ginkgo nuts, and jujubes in a dark soy and brown sugar seasoning. Pressed and cut into squares, it is chewy, nutty, and gently spiced with cinnamon.