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.
A chilled imitation crab salad with julienned cucumber and carrot and optional salmon, tossed in a spicy mayo dressing and finished with everything bagel seasoning, fried garlic and eel sauce.
A salad of skin-on kiwi chunks, deseeded cucumber, crumbled feta, dill and black sesame seeds over a dressing of olive oil, lemon juice, honey, garlic, za'atar and tahini in which the red onion softens first.
A chopped romaine and radicchio salad with dill and green onions, dressed with a blended feta, garlic and lemon dressing and topped with toasted pine nuts and crumbled feta.
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.
Thin slices of Korean melon are dressed with a sauce made from the melon's own seed juice, honey, olive oil, and lemon. Using the seed juice keeps the flavor intensely melony.
Warm garlic pasta seasoned with tuna extract is plated with melon slices and fresh greens under a honey-balsamic dressing made with melon juice. Sweet, savory, and fresh in the same forkful.
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.
A cold, creamy Korean potato salad where smashed potatoes and eggs meet salt-softened cucumber, carrot and onion in a sweet, tangy mayonnaise dressing.
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.
Small lamb and lentil patties spiced with cumin, paprika and cinnamon, stuffed into toasted pittas with a yoghurt and pesto sauce and a feta Greek salad.
Pomegranate-glazed lamb koftas moulded on skewers, with salt-cured sumac onions, a walnut and herb salad with crispy flatbread, and a pickled chilli yoghurt.
Turkish and Middle EasternMain course1 hr 30 minServes 4336 kcalEgg-freeDiabetic
A crunchy Laotian-style salad of crisped curry rice and ground chicken in a lime and fish sauce dressing, with peanuts, herbs, serrano and soaked onion and ginger.
Minced chicken is simmered in stock, then dressed off the heat with lime juice, fish sauce, shallots and herbs and dusted with home-toasted chilli powder and rice powder.
Pork loin steaks are flattened, coated in a lemon, Parmesan and thyme panko crumb and fried crisp, served with a caper and gherkin potato salad and watercress.
Lemon and honey dressing doubles as a chicken marinade for a substantial romaine salad with tomatoes, avocado, corn, red onion, dill and optional bacon.
Marinated pan-fried chicken and lemony farro tossed with bell peppers, cucumber, red onion, cherry tomatoes and corn in a mustard honey lemon dressing.
Baby potatoes boiled until just tender, marinated warm in a lemon, olive oil and Dijon dressing, then tossed with green onions and parsley; no mayonnaise anywhere.
Rice vermicelli bowls are topped in neat rows with lemongrass-dressed chicken slices, herbs, lettuce, carrot, cucumber, bean sprouts and red chile. Extra dressing is served on the side so each bowl can be dressed to taste.
A substantial salad of farro and orzo with dried apricots, red onion, celery, almonds, spinach, goat cheese and mint under a sharp lemon and olive oil dressing.
AmericanSalad0 min10 to 14 servings225 kcalEgg-freeLow Fat / Low CholesterolRenal
Crisp iceberg leaves rolled around stir-fried beef brisket, mushrooms, boiled egg, and cherry tomatoes with a sriracha honey mayonnaise. The wraps are fresh and crunchy with a warm, savory center.
A light and creamy Lithuanian-style rice salad made with imitation crab sticks, sweetcorn, peas, and crisp vegetables. Perfect for family gatherings, potlucks, or a nostalgic retro dish.
LithuanianSalad, Side Dish35 minServes 6361 kcalGluten-freeDairy-freeEgg-freeDiabetic
A chopped sunflower salad kit loaded with black beans, shredded rotisserie chicken, bell pepper, cucumber and cilantro, dressed with lemon and topped with air-fried crispy chicken skin.
Baby spinach and sliced strawberries are dressed with a blended strawberry balsamic dressing sweetened with brown sugar and jam. Butter-candied pecans and crumbled blue cheese are scattered over the salad at the table.
A lighter Caesar with all the expected flavours: griddled sourdough croutons, Cos lettuce and an anchovy, lemon and Parmesan dressing made with less oil. Crisp, sharp and satisfying.