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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.
Finely chopped dino kale and green cabbage massaged with salt, tossed with green onions, cilantro, mint, Parmesan and roasted peanuts in a lime, Dijon and sesame oil dressing.
A chopped salad of red leaf lettuce, cabbage, tomato, corn, dates and avocado with shredded rotisserie chicken, almonds, goat cheese and cornbread croutons in a lemon-Dijon dressing.
A chopped iceberg and romaine salad with chicken, roasted beets, hard-boiled eggs, cheddar, bacon, tomato and avocado under a roasted garlic balsamic dressing.
A kale and romaine salad with shredded rotisserie chicken and shaved fennel in a creamy Greek yogurt ranch dressing, topped with orange, pickled onions and feta.
A steak plate with roasted sweet potato, spiced broccoli and wild rice under sliced flank steak, finished with a basil-parsley pesto vinaigrette, tomatoes and Parmesan.
An elote-style bowl of quinoa, arugula, cabbage and tomatoes topped with cumin corn and bell peppers, cotija and crushed tortilla chips, in a cilantro-lime dressing.
A hot honey chicken plate with blackened spiced chicken thighs, roasted sweet potatoes and quinoa, served with a cabbage-carrot slaw and a hot honey dressing.
Two lettuces are tossed with blackberries, blueberries, raspberries and strawberries, plus almonds candied with cinnamon sugar. A sweet poppy seed dressing with mayonnaise and red wine vinegar ties the berries and greens together.
AmericanSalad, Side Dish25 minServes 6484 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumHigh FiberRenal
Unlock the potential of those dusty tins at the back of your cupboard with this hearty lentil, chickpea, sweetcorn and kale salad tossed in a chilli-miso dressing and topped with sesame eggs. Your meal prep lunch will be the envy of the office! Each serving provides 616 kcal, 27.7g protein, 36.2g carbohydrate (of which 8.7g sugars), 37.1g fat (of which 6.4g saturates), 12.2g fibre and 1.68g salt.
Main course40 minServes 3616 kcalVegetarianGluten-freeDairy-freeDiabeticHigh Fiber
A fattoush-style summer salad of grilled steak, charred corn and scallions tossed with tomatoes, cucumber, radish, herbs and sumac-spiced pita chips in a lemony dressing.
A Korean market-style snack of warm corn dogs split open and stuffed with a creamy shredded cabbage, cucumber and carrot salad. Mayonnaise and ketchup dress the crunchy filling, with more ketchup striped over the top.
Briefly boiled corn kernels are tossed with avocado, cherry tomatoes, scallions and coriander in a lime and olive oil dressing. It is a fresh, juicy salad that comes together in minutes once the corn cools.
A classic Southern salad of cubed cornbread tossed with tomatoes, pinto beans, corn, bacon, green onions and Colby Jack under a creamy ranch dressing. It needs a couple of hours in the fridge for the flavors to settle.
Salad, Side Dish15 minServes 6764 kcalEgg-freeHigh Fiber
Flaky puff pastry turnovers filled with coronation chicken salad — curried mayonnaise, rotisserie chicken, dried cranberries and scallions — baked until puffed and deep golden.
A no-cook salad of marinated butter beans with courgette ribbons, green olives, feta and herbs in a lemon and olive oil dressing, finished with toasted almonds.
Couscous steams with chickpeas, stock powder and garlic, then is tossed with sun dried tomatoes and all their jar oil, rocket, herbs and lemon. Crumbled feta finishes the salad, which keeps well and needs no cooking beyond boiling water.
Black beans and corn are tossed with bell pepper, avocado, red onion, cherry tomatoes and coriander in a sharp lime dressing with chipotle, cumin and a little sugar. The salad holds for days and works as a side or a taco filling.
South Western, WesternSide Dish15 minServes 8192 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticHigh FiberRenal
Cooked brown rice is tossed with red and green bell peppers, red onion, corn, black beans, tomatoes and coriander in a lime dressing sweetened with honey and spiced with chipotle, cumin and garlic. The salad tastes bright straight away and even better the next day.
Savoury churros made from a shellfish bisque and brown crab dough are piped into hot oil until crisp, and served with a brown crab aïoli and a cucumber, fennel and white crab salad. The aïoli is built slowly, drop by drop of oil, so it holds like mayonnaise.
A cool, creamy crab salad with celery, shallot, lemon and Old Bay, folded in a seasoned mayonnaise dressing. Serve it on a bun, with crackers or over lettuce.
A crisp salad of arugula, Honeycrisp apple slices, dried cranberries, feta and walnuts under a tangy yogurt and mustard vinaigrette sweetened with honey.
Romaine and quartered figs topped with spoonfuls of cream cheese and toasted walnuts. A lemon, honey, and mustard dressing ties the sweet and savory parts together.
Fusilli pasta salad with spiced chicken, crisped smoked sausage and charred corn under a blended cilantro, sour cream and lime dressing, with cucumber, bell pepper and red onion.
Shrimp poached gently in coconut milk with lime zest and garlic, cooled under a reduced coconut sauce with onion, jalapeño, tomatoes, cilantro and crushed tortilla chips.