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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.
Korean ground beef bowls made with a larger measure of brown sugar and soy sauce plus fresh ginger and Sriracha, served over hot cooked rice with green onion and sliced fresh cucumber.
Paper-thin melon and cucumber slices are dressed with the melon's strained seed juice, vinegar, and olive oil. Chilling lets the flavors settle into a clean, refreshing salad.
A Thai-style som tam that swaps green papaya for crisp Korean melon, with carrot, tomatoes, and arugula in a fish sauce, lemon, and peanut butter dressing. It is salty, sour, sweet, and hot at once.
Halved Korean melon is filled with Greek yogurt, briefly frozen until sliceable, and served over crunchy granola with honey and dill. It is a light, fragrant dessert for warm days.
Rice topped with pan-fried marinated short ribs, seasoned spinach and bean sprouts, mushrooms, kimchi, cucumber salad, shredded carrot and a fried egg, with a chili-paste sauce alongside.
A Korean stir fry of blanched baby octopus with cabbage, onion, carrot, green onion and rice cakes in a red chili paste and chili powder sauce, garnished with sesame seeds.
A bubbling soft tofu stew with pork belly, shiitake and enoki mushrooms in an anchovy stock broth seasoned with chili flakes, garlic and soy, finished with an egg.
Blanched spinach squeezed dry and dressed two ways from one batch: a savory garlic, soy and sesame version and a spicy version with chili flakes, chili paste and sugar.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
30 min4 to 6 servings291 kcalVegetarianVeganDairy-freeEgg-freeDiabetic
A Chinese kung pao of marinated chicken thigh stir-fried with dried red chilis, ground Szechuan peppercorn, garlic, peanuts and scallion whites in a soy and vinegar sauce.
Bite-size chicken marinated with egg white and corn starch, fried with garlic, ginger, dried chilies and Sichuan peppercorns in a black vinegar sauce, finished with toasted peanuts.
Chicken thigh pieces are marinated in the kung pao sauce itself, stir-fried with dried chillies, garlic and ginger, then glazed with Sichuan pepper and finished with peanuts.
Crumbled tempeh is crisped in a skillet, tossed with Fresno chiles, mini sweet peppers and scallions, and glazed in a rice vinegar, soy and sesame kung pao sauce.
Main course20 min4 servings338 kcalVegetarianVeganDairy-freeEgg-free
Crisp-fried tofu in a kung pao sauce of doubanjiang, Shaoxing wine and black vinegar, stir-fried with celery, scallions, dried red chilis, Sichuan peppercorns and crunchy peanuts.
Extra-firm tofu is pressed, torn, coated in cornstarch and fried crisp, then tossed with bell peppers, dried red chilies, garlic, ginger and peanuts in a glossy kung pao sauce.
Wedges of red kuri squash are roasted until just tender, spooned with a parsley, dill and marjoram salsa verde spiked with Calabrian chile paste, and draped with boquerones.
Haiti's sweet breakfast porridge: green plantain and carrot simmered with evaporated milk, cinnamon, star anise and sugar until thick and silky. Serve warm with bread.
Lamb chops marinated in olive oil, garlic and rosemary are seared in a hot skillet and rested while a flour-thickened beef stock gravy with more rosemary is made in the same pan.
Italian sausage, onion and tomato paste form the base of a chicken broth soup with broken lasagna noodles, wilted spinach and ricotta dolloped into each bowl.
Detroit's equal-parts Prohibition classic: dry gin, green Chartreuse, maraschino liqueur and fresh lime at three-quarters of an ounce each, shaken into a pale green, herbaceous sour.
A single-serving noodle soup in dashi stock with onion, chili flakes, soy and garlic, with tofu simmered in the broth and an optional egg cracked in at the end.