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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.
Cubed chicken and broccoli roast on one sheet pan at high heat, then the chicken goes back into the oven coated in a honey garlic sauce with gochujang, lemon and sesame oil.
Cooked rice mixed with beaten egg in a baking dish, covered with scallops and shrimp in a butter, flour and cream sauce seasoned with dashi powder and white pepper, topped with cheese and baked.
Ground beef browns with butter, bell peppers, shallots and ginger, then caramelises in a tamari and gochujang sauce sweetened with maple, served with a quick cucumber salad and chopped peanuts.
Thin slices of pork belly pan-fried until crisp, then tossed over high heat in a soy, mirin and sesame sauce with grated onion, jalapeño and Thai chili.
Rigatoni folded through a silky roasted red pepper sauce with garlic and onion, enriched with a splash of half and half and topped with browned sausage.
A single pressed cake of shredded russet potato bound with cornstarch and pan-fried crisp on both sides. It is finished with an equal-parts mala dusting of cumin, paprika, chili, garlic powder, white pepper, Sichuan peppercorn and five-spice, with salt added last.
Chicken thigh pieces seasoned with garam masala, turmeric, cumin and chili powder, simmered in a coconut milk and tomato paste sauce and served with garlic naan.
A skillet of ground pork with mushrooms, napa cabbage, ginger and garlic in a soy, sesame, mirin and oyster sauce, tossed with boiled wonton wrapper squares.
A small pasta soup of pastina simmered with carrots, celery and onion in chicken bone broth with turmeric, finished with a tempered egg and Parmigiano mixture and lemon.
Thinly sliced soy-marinated chicken stir-fried with linguine, green onions, bell pepper, carrots, cabbage and bean sprouts in a soy, maple and oyster sauce.
Chicken thighs seared in a coconut milk, peanut butter and red curry sauce, served over jasmine rice with a cucumber and red onion salad and the reserved sauce.
Thinly sliced marinated pork loin stir-fried with napa cabbage, shiitake mushrooms and green onions, tossed with noodles in a dark soy and oyster sauce.
Pork chops marinated in soy, oyster sauce, honey and five spice, fried crisp in tapioca starch and finished under a steamed scallion, garlic and sesame topping.
A warm queso made by blending cottage cheese with taco seasoning, then melting in shredded Mexican blend cheese and garnishing with red onion and cilantro.
Elbow macaroni cooks in just enough water to cover, so its own starch thickens the pan; evaporated milk and grated cheddar melt into the concentrated cooking liquid for a fast stovetop mac and cheese.
Ground chicken, rice noodles and bean sprouts are tossed in a maple-sweetened tamari and fish sauce dressing with garlic butter, scrambled egg, cilantro and roasted peanuts.
A comforting Chinese rice porridge simmered until silky, with savory marinated ground chicken stirred through and a generous garnish of sesame, scallions, fried shallots and pickled mustard greens.
Rice noodles and chicken thigh pieces tossed with bean sprouts, bell pepper, carrots and scrambled eggs in a peanut, fish sauce and coconut sugar sauce, finished with peanuts and lime.
Salmon chunks seasoned with ginger and chipotle roast beside broccoli at 450°F, get lacquered with a chili honey garlic sauce, and are served with avocado, sesame seeds and a spicy gochujang mayo.
Peanut-shaped sandwich cookies made from oat flour, almond flour, maple syrup and peanut butter, marked with a fork cross-hatch and filled with more peanut butter.
A creamy chicken soup with a secret: peeled zucchini simmers in broth and blends with milk into a silky base that carries carrot, celery, capsicum, diced chicken and peas.
A patriotic layered mocktail built on sugar density: grenadine at the bottom, lemonade in the middle and blue raspberry juice floated on top, each poured over a spoon so the stripes stay clean. No alcohol, all theatre.