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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.
Seasoned ground beef with melted American cheese served over shredded lettuce with caramelized onions, pickles, pepperoncini and a relish burger sauce.
AmericanMain course45 min2 to 31068 kcalGluten-free
Broccoli florets charred cut-side down in a dry cast-iron skillet, tossed with olive oil and salt, then topped with goat cheese, crushed Castelvetrano olives and lemon. Deeply browned edges with a bright, briny finish.
Cherry tomatoes roasted with eschalot until they soften and burst, plated under a whole burrata with pesto dollops, olive oil and basil. Warmed crusty bread is served for mopping up the juices.
Crisp butter lettuce in a sharp Dijon and white wine vinegar dressing, showered with panko breadcrumbs toasted with capers, garlic and lemon zest and finished with Parmesan and chives. A crunchy, briny salad with a rich golden crumb.
Butterflied sea bass with shoestring fries and salad is a preparation made from its core ingredients and served fresh. Use it promptly for the best texture.
Main course1 hr 30 minServes 2283 kcalGluten-freeEgg-freeDiabeticLow-SodiumRenal
Packed with hearty kale, sweet roasted butternut squash, and pomegranate and pumpkin seeds, this seasonal salad is bright, satisfying, and make-ahead-friendly.
A raw, crunchy salad of shredded cabbage and cucumber dressed in a chili, plum, and vinegar seasoning. It is sharp, sweet, and spicy, best eaten soon after tossing while the vegetables still snap.
A crunchy cabbage salad dressed with tsuyu and dark soy sauce and folded with crumbled seasoned seaweed and ground sesame. It takes minutes to make and tastes like a seaweed snack turned into a side dish.
A custardy quiche packed with caraway-scented cabbage and leek in a pie shell, served with a crisp apple and radish salad in cider vinegar. Rich, golden filling against a bright, crunchy salad.
Morning rolls hinged open and stuffed with a sweet, mustardy cabbage slaw and cucumber slices. They are crunchy, creamy, and picnic-friendly, with ketchup as the finishing stripe.
Shredded cabbage, fennel and red onion in a caraway-seed dressing of vinegar, lemon, mayonnaise and olive oil, garnished with herbs and fennel fronds. A crisp, tangy slaw that softens slightly as it sits.
Serves 8 to 10129 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
A warm baked dip of shredded rotisserie chicken folded through a homemade Caesar dressing, broiled under mozzarella and cheddar and topped with romaine, croutons and parmesan.
AmericanAppetizer30 min6 to 7639 kcalGluten-freeEgg-freeDiabetic
Crisp baked wonton cups filled with Caesar-dressed romaine, chicken and bacon, topped with mini croutons, Parmesan and parsley. Bite-size salads with crunch in every layer.
This Caesar Slaw with Crispy Chicken is a hearty cabbage salad with creamy Caesar dressing, Parmesan, crunchy croutons, and golden homemade chicken tenders.
A creamy Cajun potato salad of boiled red potato cubes and chopped hard-boiled eggs in a mayonnaise, sour cream and Dijon dressing with celery, bell pepper, onion and dill pickle relish. A few potatoes are mashed into the dressing so the salad stays chunky but thick.
A chilled Cajun pasta salad of rotini or bowtie pasta and skillet shrimp with bell pepper, carrots, celery, and white cheddar in a lemony mayonnaise dressing.
Spinach layered with canned pears, candied walnuts, cranberries, avocado and feta under a lemon poppyseed dressing. A sweet, tangy salad with creamy and crunchy contrasts.
AmericanSalad, Side Dish20 minServes 6382 kcalVegetarianGluten-freeEgg-freeRenal
Caponata (eggplant salad) is one of the most famous Sicilian side dishes, made of fried vegetables and seasoned with an irresistible sweet and sour sauce.
Side Dishes1 hr 20 minServes 6431 kcalVegetarianGluten-freeDairy-freeDiabetic
Orecchiette pasta tossed cold with cherry tomatoes, mozzarella and basil in a garlic, balsamic and olive oil dressing finished with balsamic reduction. A fresh Caprese-style pasta salad with sweet, tangy dressing.
Ripe heirloom tomatoes layered with torn mozzarella, basil, and good olive oil; the salad rests before serving so the juices mingle into a ready-made dressing.
Halved cherry tomatoes and bocconcini are tossed in a garlic and dried-herb vinaigrette with torn basil, then finished with a drizzle of balsamic glaze.
A Caprese built on crisp polenta rounds: the rounds fry until golden, get a dusting of Parmesan, and carry mixed tomatoes, torn mozzarella and basil under a balsamic dressing.
Roasted cauliflower cooled and tossed with celery, parsley and toasted hazelnuts in a cinnamon, allspice, sherry vinegar and maple syrup dressing, scattered with pomegranate seeds.
Roasted cauliflower and charred scallion segments are tossed warm with chopped dates, pistachios and scallion greens in a sharp lemon and olive oil vinaigrette.
AmericanSalad0 min2 to 4493 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticHigh Fiber
Cross-hatched celeriac rounds steamed then roasted in harissa, miso and lemon butter until rich and tender, stacked in buns with a crunchy fennel and orange slaw.
Main course1 hr 30 minServes 4205 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumRenal
Yogurt-dressed baby potatoes get the chaat treatment with crushed pita chips, two chutneys and a shower of cilantro and tomato. The chips go in late so every bite keeps its crunch.
A five-minute blended vinaigrette of champagne vinegar, orange juice, shallot and Dijon mustard, sweetened with maple syrup and emulsified with olive oil.