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.
Tuna slices rested for 30 minutes in a soy marinade deepened with dashi powder and sesame oil, served over rice layered with shredded nori, with the leftover marinade poured over.
Yorkshire pudding batter and blanched vegetables are prepared ahead, then a whole sirloin roasts while potatoes crisp in dripping. Bacon and chestnut sprouts, reheated vegetables, wine gravy and the Yorkshires complete the Christmas table.
A smooth, creamy soup that turns the whole holiday plate into something new: turkey broth blended with mashed potato and gravy, studded with turkey and carrots, and crowned with a baked stuffing and cheese crust.
Serves 4 to 61733 kcalGluten-freeEgg-freeHigh Fiber
A make-ahead frozen loaf of salted caramel ice cream and coffee ice cream layered with espresso-and-Marsala-dipped sponge fingers, grated chocolate and caramel. It slices neatly and needs nothing but chocolate sauce at serving.
Trinchado was introduced through South Africa by the Portuguese; migrating to countries such as Mozambique and Angola. Trinchado literally means cut up in Portuguese, hence the slices of beef that get seared then stewed in a spicy peri peri/tomato-based sauce. Originally, trinchado was served as bar food. Whatever leftover meat was thrown into the fiery sauce and simmered until tender. The heat of the sauce plus the heaviness of the meat were considered the food to eat to sober up. Now, trinchado is served as a main course(either beef, chicken, or fish), always with a crusty Portuguese roll to
These tuna fish cakes are a great way of using up leftover mashed potatoes, get the kids to help with the cooking and they may never ask for fish fingers again. Serve with easy sweet potato fries.
A from-scratch tuna noodle casserole: curly egg noodles and flaked tuna in a mushroom, sherry and lemon cream sauce under a crisp cheddar breadcrumb topping. Creamy, crowd-pleasing and freezer-friendly.
Leftover turkey simmered in a tomato curry sauce with cumin, turmeric, coriander and cinnamon, finished with wilted spinach, yoghurt and fresh coriander.
A festive Indian-inspired spread of mild turkey curry with spinach and mango chutney, crisp spiced Bombay potatoes made from leftover roast potatoes, and golden vegetable pakoras bound with gram flour.
A creamy, herb-scented soup that turns leftover turkey into a hearty bowl with egg noodles, carrots, celery and peas. The evaporated milk gives the broth a gentle richness.
Arborio rice stirred ladle by ladle with hot stock, white wine and leftover turkey, enriched with mascarpone and Parmesan and topped with crisp pancetta, turkey skin, fennel seed and tarragon.
Sweet rolls filled with leftover turkey, brie and cranberry sauce under a Dijon butter glaze, finished after baking with crisp apple slices and arugula.
Light cheese and leek soufflés baked once until set, then baked again in cream with extra cheese until puffed and bubbling. They can be frozen between bakes for easy entertaining.
A skillet frittata that turns leftover roasted vegetables, cooked grains, cheese and herbs into a golden, curdy egg dish flipped halfway for an even set.
This one-pot fish and bean bake with a tomato, olive and caper sauce is easy, healthy and packed with store cupboard ingredients. There's no need to defrost the fish, you can cook it straight from the freezer. Each serving (based on two servings) provides 423 kcal, 36g protein, 33.3g carbohydrate (of which 13.3g sugars), 13.4g fat (of which 2.1g saturates), 13.5g fibre and 2.55g salt. If you want to stretch the recipe to serve 4, serve it with crusty bread for dipping.
Butter beans simmer with sprouts, carrots and cabbage in a white wine and vegetable stock stew finished with crème fraîche. Cooked meat can be stirred in when the stew is reheated, and crusty bread is served alongside.
Mustard seeds and curry leaves open a coconut curry built for leftover cooked winter vegetables and greens. Coriander leaves are stirred through off the heat, and rice or naan goes alongside.
Main course1 hrServes 4296 kcalVegetarianEgg-freeDiabeticLow-SodiumHigh FiberRenal
A yukgaejang cup noodle is dressed up gamjatang-style with perilla leaves, perilla oil and perilla seed powder. The leftover broth then becomes a fried rice with stir-fried kimchi and seaweed flakes.
Crisp lemony pork schnitzels are served with roasted sweet potato, sprouts and walnuts, feta, pomegranate and a mustard and honey dressing. The salad can also be packed into jars for make-ahead lunches.
Main course1 hr 30 minMakes 8 schnitzel and 5 salad jars593 kcalHigh Fiber