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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.
Cod marinated in a sweet white miso, sake and mirin mixture, seared and roasted until caramelised, served over a wild and sushi rice salad with a sesame, soy and wasabi dressing.
Main course12 hr 30 minServes 2286 kcalDairy-freeEgg-freeDiabetic
Translucent mung bean jelly is dressed with black sesame and soy, then plated with blanched sprouts and lightly stir-fried vegetables kept in separate colors. The muchim is delicate, nutty and cool.
Strawberries, kiwi, grapes, blueberries, mango, blackberries, raspberries and mandarin oranges are folded through a warm citrus-honey dressing scented with vanilla and poppyseeds. Chilling lets the juices and dressing mingle into a bright, sweet salad.
AmericanSalad, Side Dish15 minServes 6191 kcalVegetarianGluten-freeDairy-freeEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Spice-crusted griddled chicken over a chopped kale and lettuce salad with kidney beans, sweetcorn and pickled vegetables, dressed with tahini and a herby green sauce and finished with feta.
Main course1 hrServes 4728 kcalGluten-freeEgg-freeHigh Fiber
This 10-minute salad base is spiced with citrusy sumac and given a nuttiness with golden fried almonds. It keeps really well in the fridge so you can dip into it for lunches, sides and meals-to-go all week. Each serving provides 464 kcal, 20.1g protein, 31g carbohydrate (of which 5.9g sugars), 25.1g fat (of which 3.1g saturates), 16.8g fibre and 0.04g salt. For this recipe you will need a food processor.
Crunchy Bombay-mix-crumbed fish fingers in white bread with curried tartare sauce and mango chutney, alongside a tomato, bacon and crouton Caesar salad.
Quinoa cooked in chicken bone broth and cooled, tossed with cucumber, cherry tomatoes, scallions, mint and parsley in a lemon, garlic and olive oil dressing.
Diced goat shank braises with barley, celery and carrots under a layer of buttered potato slices, served with a lettuce, nut and seed salad in vinaigrette.
Warm broken potatoes dressed in a smoked paprika, cayenne and garlic oil whisked with sherry vinegar, mustard and honey, finished with parsley and a crunch of crushed kettle-style potato chips.
SaladMakes 1 ½ quarts1374 kcalVegetarianGluten-freeEgg-freeLow-SodiumHigh FiberRenal
A fresh summer salad of podded broad beans and Little Gem wedges with Parmesan shavings, golden croutons and a creamy mustard dressing. Made for buffets and eating outdoors.
Chopped broccoli and apples tossed with red onion, almonds, sunflower seeds and dried cranberries in a Greek yogurt and mayonnaise dressing with poppy seeds. The salad chills for at least an hour before serving.
Raw broccoli florets tossed in a blended cottage cheese Caesar dressing with Parmigiano, anchovy paste and Dijon, topped with golden lemony panko breadcrumbs and more cheese.
Raw broccoli florets and halved red grapes with chopped bacon, green onion and sunflower seeds, coated in a sweet lemon mayonnaise dressing. It rests in the fridge until serving.
AmericanSalad, Side Dish20 minServes 6490 kcalGluten-freeDairy-freeEgg-freeDiabeticHigh FiberRenal
Broiled eggplants peeled and drained, dressed with lemon, olive oil and garlic, and topped with sumac-spiced ground chicken, tomatoes, herbs and shallot. Toasted pine nuts finish the platter.
A robust pasta salad of broken lasagna noodles with buttery green olives, bitter radicchio and crunchy toasted almonds in a bright lemon and herb dressing.
Cooked penne cooled in a balsamic and olive oil dressing, then tossed with chopped tomatoes, basil and parmesan in the bruschetta style. Toasted pine nuts and a balsamic glaze finish the pasta salad.
Westerncold pasta salad, pasta salad30 minServes 686 kcalEgg-freeDiabeticLow Fat / Low CholesterolRenal
Brussels Sprouts Caesar Salad is a dish built around cups. It takes 40 min in total and makes 4 - 6 serving(s). It is prepared in a straightforward, home-style way.
Rotini pasta folded with shredded chicken, carrot and celery in a tangy Greek yogurt, Buffalo sauce and ranch dressing. A cool, creamy pasta salad with a gentle Buffalo kick.
Thin chicken breasts marinated in Buffalo sauce, ranch seasoning and honey, cooked until clear-juiced and sliced over romaine with tomato, carrot, celery and feta. A bold, crunchy salad finished with ranch or blue cheese dressing.
AmericanAppetizer, Salad, Side Dish55 minServes 2682 kcalGluten-freeEgg-freeHigh Fiber
This spicy buffalo-style spatchcocked chicken is roasted until golden and served with herby potatoes, a crisp celery and lettuce salad and creamy blue cheese dressing.
Main course2 hr 30 minServes 41020 kcalGluten-freeEgg-free
A Vietnamese-style rice noodle salad of stir-fried bulgogi beef, quick-pickled radish and carrot, cucumber, sprouts, and pineapple in a sweet chili fish sauce dressing.
Ribbons of blanched burdock root are dressed in a nutty black sesame, honey and mayonnaise sauce. Served over baby leaf greens, the salad is earthy, creamy and lightly sweet.