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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.
Star-shaped no-bake cookies of crispy rice cereal and mini marshmallows bound in a chocolate and peanut butter mixture, dipped in melted chocolate and sprinkled with crushed cereal or toffee bits. No quantities were given in the source, so each ingredient is listed as according to taste.
Earthy grey peas simmered until creamy-centred, then folded through crisp smoked bacon and onions softened in bacon fat. A hearty Latvian main built for cold weather, finished at the table with sour cream.
Cooked taro pounded to a smooth, pale paste with just water and an optional pinch of salt. Poi is Hawaii's foundational starch, its stretchy body made for scooping up with the fingers alongside pork and fish.
A jack-o-lantern built on a round board from orange snacks and cheeses: cheddar crackers, popcorn, corn nuts, cheese and fruit fill the face in vertical stripes. Dark chocolate, olives and blackberries fill the cookie-cutter eyes and nose, blueberries form the smile, and cucumber slices make the stem.
White rice cooked with a one-part-each mix of brown rice, black sweet rice, barley, pressed barley, mung bean and sweet rice for a purple-flecked multigrain pot.
A German rum pot built in stages across the season: strawberries and cherries first, then apricots, peaches, plums, grapes, nectarines, pears and raspberries, each layer sugared and covered with high-proof dark rum. Canned pineapple, walnuts, raisins, cinnamon and star anise finish the jar, which rests at least four weeks before serving.
A grazing board of chocolates, cookies, graham crackers, marshmallows, and strawberries with bowls of marshmallow cream, peanut butter, and Nutella for dipping.
Foil packs of jalapeño cheddar sausage with red potatoes, bell pepper and onion seasoned with Cajun and cowboy butter spices, baked until tender and finished with melted cheese and green onions.
A generous chilled display of pre-cooked prawns, oysters, blue swimmer crabs, slipper lobsters, smoked salmon, sashimi and mussels on crushed ice. Lemon, bread, green salad and a choice of seafood sauces complete the shareable Australian platter.
Fresh Vietnamese-style spring rolls wrap cooked shrimp, vermicelli noodles, romaine, carrot, cucumber and basil in softened rice paper. A whisked peanut, coconut milk and tamari sauce with chili paste is served alongside for dipping.
Mini tortillas smashed with beef chorizo and crisped meat-side down, each topped with a sunny-side-up egg, guacamole, sour cream, pickled onions and cilantro.
A slow-fermented pizza leavened with active sourdough starter instead of commercial yeast, at a Neapolitan-style hydration. The dough cold-ferments into balls that stretch into crisp-bottomed, airy-rimmed rounds topped with pizza sauce, mozzarella, Parmigiano Reggiano and basil.
Cooked steak slices are layered on toasted bread with chimichurri sauce and a slice of cheese, torched until the cheese melts, then topped with French fries and capped with a second slice of toast.
A generous dessert board built for chocolate lovers: sauces and Nutella for dipping, truffles, bark, cookies and chocolate covered pretzels and almonds, with raspberries, strawberries and pomegranate seeds tucked in for freshness.
Softened high-quality butter spread thick on a board and dressed with honey, lemon zest, dried fruit and honeycomb, finished with coarse sea salt and rosemary. Served with crostini for swiping, it is a shareable starter built entirely at room temperature.
AmericanAppetizer, Side Dish10 minServes 8251 kcalVegetarianEgg-freeDiabeticLow-SodiumRenal
A Thanksgiving appetizer board arranged in a turkey shape, with a pear body surrounded by arcs of cured meats, cheeses, berries, nuts, and crackers. The mix of savory, sweet, and crunchy bites makes an easy grazing centerpiece for guests.
AmericanAppetizer, Side Dish15 minServes 15Gluten-freeEgg-free
Sweet rolls filled with leftover turkey, brie and cranberry sauce under a Dijon butter glaze, finished after baking with crisp apple slices and arugula.
Whole-milk ricotta processed with olive oil, heavy cream and lemon zest until light, fluffy and smooth in under ten minutes of work. The dip is drizzled with honey and olive oil, finished with flaky salt and herbs, and served with crusty bread, crackers or vegetables, or spread on toast.