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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 no-cook French sauce of diced tomato, olives, anchovy, lemon juice and soft herbs stirred through olive oil. It is spooned over food at room temperature so nothing loses its freshness.
Cubed rib-eye is coated in a soy and cornstarch marinade, seared hard, then tossed with onion and hot peppers in a peppery soy dressing. Steamed white rice goes underneath to catch the sauce.
Main course30 min4 servings39 kcalDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Ground chicken in a peanut and coconut milk sauce with curry spices, served over jasmine rice with a quick cucumber salad, pickled onions, peanuts and chili crisp.
Linguine tossed with lean ground beef in a dark soy, hoisin, maple and beef broth sauce thickened with a starch slurry, finished with green onions and chili crisp.
Saucy Mushroom Stir-Fry is a home-style dish centred on mushroom. It combines . soy sauce, . seasoned rice vinegar, . chili crisp for a straightforward, balanced result.
Carrot, capsicum, mushrooms and buk choy are stir-fried in stages so each vegetable keeps some bite, then coated in a glossy soy and oyster sauce gravy. Green onions and sesame seeds scatter over the top.
Crisped russet potato and onion meet chopped sauerkraut, smoked paprika and cayenne in one skillet. Eggs nestle into hollows in the hash and cook under a lid until their yolks stay jammy.
Main course30 min4 servings85 kcalVegetarianGluten-freeDairy-freeDiabeticLow-SodiumRenal
Chunks of Italian sausage brown into meatball-like pieces and simmer briefly in crushed tomato with chilli flakes. Spiral pasta, baby spinach, basil and parmesan complete the pan.
Plump white mushroom caps hold a rich sausage and cream cheese filling, baked until the Parmesan tops turn golden. A warm, bite-size appetizer with plenty of savory depth from garlic, onion and parsley.
AmericanAppetizer, Side Dish20 minServes 2499 kcalGluten-freeDiabeticLow Fat / Low CholesterolRenal
Sauteed Mushrooms - perfectly tender, juicy mushrooms sauteed with garlic, thyme, onion, Creole seasoning and Worcestershire sauce. Best served as an appetizer or side dish to almost anything. Quick, easy and utterly tasty!
Bright green beans are blanched until vivid, then tossed briefly in olive oil with garlic until the garlic turns golden and crisp. A fast, clean-tasting side that suits almost any main.
Green beans blanch for three minutes, red capsicum strips blister in a smoking skillet, and a hot garlic, caper, cumin and coriander seed dressing pours over both. Chervil, tarragon, green onions and lemon zest are tossed through just before serving.
A hybrid cocktail that shakes overproof white rum with Peychaud's bitters, lime and honey syrup, served in a rye-rinsed glass with a whisper of absinthe. Tart, strong and aromatic.
Deboned chicken thighs poached gently over their own bones in hot chicken stock with ginger and garlic, brushed with sesame oil and served sliced with ginger scallion oil and a shallot sauce; the poaching broth is served as soup.
Chinese wheat noodles tossed in scallion oil — scallions caramelized in oil with garlic and toasted sesame seeds — and a light and dark soy sauce with a little sugar.
Flaky Chinese scallion pancakes are rolled, coiled and rolled again so the layers separate as they fry, with chopped scallions trapped between them. A soy and black vinegar dip with optional chili paste goes alongside.
Seared sea scallops nestle back into a skillet sauce of burst cherry tomatoes, crisped Spanish chorizo, shallot and garlic, enriched with butter. Toasted baguette is served for catching every spoonful of sauce.
Plain scones made in a food processor from self-raising flour, cold butter and milk, patted out and cut without twisting the cutter. They are served warm with strawberry jam and whipped cream.
Crisp rice cereal is bound with a warm peanut butter, sugar and corn syrup mixture, pressed into a pan and covered with a melted butterscotch and chocolate layer. The bars set into chewy, rich squares.
Four eggs whisked with milk cook low and slow in butter, pushed around the pan until they form soft, barely set folds. Salt and black pepper are the only seasoning.
Eggs whisked with milk, salt and pepper scramble in butter in about a minute, folded into soft custardy curds. They slide straight onto hot buttered toast.
A fruity, rum forward copycat of the Red Robin Screaming Red Zombie with lemon, orange, three rums, and a floated grenadine finish. Ready in 5 minutes.
Minced mixed seafood — shrimp, scallops and squid — seasoned with dashi, oyster sauce and white pepper, stirred until elastic and pan-fried as patties.