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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 bracing alcohol-free highball of sparkling water, fresh lemon juice and several dashes of angostura bitters. It is crisp and aromatic, with the bitters giving it a grown-up edge.
Crisp Special K cereal bound in a peanut butter syrup and capped with a rich chocolate-butterscotch layer. The no-bake bars set in the fridge and slice into sturdy squares.
Despite the old fashioned name, this one is shaken: bourbon with lemon, orange, bitters and a generous measure of spiced honey syrup. Bright citrus over a honeyed base.
Ground lamb browned with ras-el-hanout and tomato paste, sweetened with soaked dried apricots, and topped with a raw salad of shaved carrot ribbons, lemony red onion and herbs.
Main course25 min4 servings103 kcalDairy-freeEgg-freeLow-SodiumLow Fat / Low CholesterolHigh FiberRenal
Brothless ramen dressed in a tangy vinegar-soy vinaigrette and topped with cumin and turmeric-spiced ground lamb. Pickled cucumbers, yogurt and mint cool the warm spices.
Cubes of chicken thighs coated in a coriander, paprika and cumin spice mixture and roasted, served with a tangy yogurt and mayonnaise white sauce, shredded lettuce, diced tomatoes and warm pita.
Jasmine rice fried in the sweet fat from sliced Thai sausage, with Chinese broccoli, garlic and egg. The sausage brings most of the seasoning with it, so the rice itself is seasoned lightly and tasted before more is added.
Jasmine rice toasted in butter with an achiote, oregano, garlic and onion spice blend that dyes it a vibrant orange-red. Herbs and lemon wedges finish the earthy, nutty pilaf.
Zucchini halves seared cut side down until golden, then poured over with a syrupy sambal, sesame and mirin sauce and finished with crispy fried shallots and green onion.
Jasmine rice fried hard in the wok with chicken, a pounded garlic and chili paste, bell pepper, onion and string beans, then folded through with fresh Thai basil. It is spicy, fragrant and best eaten right away. Chicken is the protein used here; pork, vegetables or tofu work in its place.
Wide rice noodles stir-fried very hot with chicken, garlic, bird's eye chilies, onion, bell pepper and string beans, finished with a large handful of Thai basil. This one is boldly spicy and garlicky from start to finish. Chicken is the protein used here; pork, vegetables or tofu can replace it.
A quick, punchy bean salad of borlotti beans with lemon, green pepper, cherry tomatoes, fresh chilli and herbs. It needs no cooking and improves as the lemon dressing soaks in.
Side dishes30 minServes 444 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Thinly sliced steak marinated in soy, mirin, chili paste, honey, and grated kiwi, then seared quickly and served as a rice bowl with vegetables and kimchi.
Hokkien noodles stir-fried with marinated rump steak, capsicum, snow peas and scallions in a chilli-spiked stir-fry sauce. The wok work is fast, so everything stays crisp and glossy.
Little gem lettuce tossed in a Calabrian chili Caesar dressing and covered with golden panko crumbs toasted in butter and olive oil with parmesan and oregano.
A savory margarita of fresh celery juice, tequila blanco, Cointreau, lime and agave with muddled serrano heat, served in a salt-rimmed glass with celery leaves.
No namul at all: kimchi, corn and mozzarella go over gochujang chicken and rice in the stone bowl, which crisps on the stovetop and then broils until the cheese melts and the corn chars. The chicken can be air-fried.
Blanched thin-sliced beef topped with fresh chilies, garlic, chili flakes, and Sichuan peppercorn, flooded with hot oil and dressed with oyster sauce, black vinegar, and cilantro.