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.
Hard-boiled eggs with a yolk filling of mayonnaise, Dijon mustard, celery salt, sugar and sweet relish, piped into the whites and topped with a jam of bacon, jalapeño, onion, maple syrup, brown sugar and apple cider vinegar.
A restaurant-style egg fried rice of cold cooked rice stir-fried with egg and green onion, seasoned with chicken powder, white pepper, soy sauce and a little sugar.
Marinated chicken strips stir-fried with fresh noodles, napa cabbage and spinach in a soy and oyster sauce until the noodles take on the sauce's color and char lightly.
Shrimp marinated and seared, then folded into wok-fried day-old rice with soft-scrambled eggs and scallions, seasoned with salt, sugar, white pepper and chicken bouillon powder.
Fresh Chinese egg noodles tossed in a sesame paste and peanut butter sauce with soy, chili oil, rice vinegar and garlic, loosened with hot noodle water and topped with scallion and crushed peanuts.
A restaurant-style shrimp fried rice with egg, cold cooked rice and green onion, the shrimp first marinated with sugar, white pepper and Chinese cooking wine.
Wontons simmered until they float, drained into a sauce of Sichuan chili flakes, garlic, five spice and sugar bloomed in hot chili oil, with soy sauce and a scallion finish.
Taiwanese cabbage cut into large pieces and stir-fried fast with sliced garlic in plenty of oil, finished with Shaoxing wine, white pepper and chicken bouillon powder while still crisp.
Haitian white rice done right: grains rinsed clear, started with onion and garlic, and cooked fluffy and separate. This is the plate partner for sos pwa and every Haitian sauce.
An iced espresso and almond milk latte with vanilla syrup, crowned with a frozen whipped topping of coco whip, vanilla protein powder and vanilla paste, plus dot sprinkles.
Rice noodles stir-fried with marinated shrimp, Chinese broccoli, onion, bell pepper, Thai chiles and basil in a palm sugar, fish sauce and dark soy sauce.
Wide rice noodles are stir-fried with sliced chicken breast, onion, carrot, bok choy and spring onion in an oyster and soy sauce, and finished with Thai basil.
Chicken slices marinated with cornstarch are seared in a wok, then stir-fried with soaked rice noodles, shallots, Thai chillies, baby corn and holy basil in a fish sauce and oyster sauce mixture.
Wide rice noodles are stir-fried in a wok with chicken thighs, onion, garlic, birds eye chillies and green onions in an oyster and soy sauce, with basil tossed through at the end.
Wide rice noodles stir-fried with tofu, broccoli, baby corn and bell pepper in a sweet dark soy and oyster sauce, finished with Thai basil and bird's eye chiles.
Green beans are blistered in very hot oil until wrinkled, then tossed back into the pan with garlic, green onion, bird's eye chile, salt, sugar and a pinch of MSG.
Individual trifles layer pistachio cream with toasted kataifi pastry, crumbled brownies and a chocolate custard made by melting dark chocolate into vanilla custard, topped with whipped cream.
Frozen potsticker dumplings and smashed Persian cucumbers are tossed with a peanut sauce of peanut butter, soy sauce, rice vinegar and chile crisp, and finished with cilantro and sesame seeds or peanuts.
Ground pork layered with wonton wrappers in ramekins and steamed, in the shape of a lasagna, with napa cabbage, mushrooms, ginger and oyster sauce in the filling.
Brown butter is split between a hot skillet and the finish of a simple blender batter of eggs, flour, milk and sugar, so the puffed pancake bakes in brown butter and is drizzled with more of it.
Vodka steeped briefly with Earl Grey tea bags takes on a floral, amber character, then gets shaken with dry vermouth, egg white, lemon zest and honey into a frothy coupe.
A 15-minute pad Thai of soaked rice noodles with chicken, shrimp and tofu in a tamarind, fish sauce and brown sugar sauce, with egg, bean sprouts and crushed peanuts.
No-bake bites of oats, almond butter, shredded coconut and mini chocolate chips bound with melted coconut oil and a touch of sugar, chilled until firm.
Elbow macaroni tossed with butter, then flooded with a three-cheese sauce of Monterey Jack, white cheddar and mild cheddar melted gently into evaporated milk and cream — no roux, no flour, just patience over low heat — and broiled until golden.