10,000 fresh recipes

Quinoa and zucchini casserole, herby sauteed zucchini folded with cooked quinoa, eggs, and nutty Gruyere, then baked until set and golden. A protein-packed, high-fiber vegetarian bake for a main or side.

If you're tired of the same old sandwich spreads, then try this variation of butter that's made with parsley leaves.

Homemade Balkan-style skinless sausages (cevapi) made from a three-meat blend of lamb, veal, and pork with paprika and garlic. Grilled until charred and smoky.

Dense apple bars with a brownie-like texture from oil-based batter. Mix by hand, fold in chopped apples and nuts, then bake for an hour. Stays fresh for weeks.

Grilled beef brochettes marinated in red wine, honey, coriander, cumin, and lemon juice, threaded with red peppers and onions. Fragrant, charred, and ready for rare in just 4 minutes on the grill.

Homemade sun-dried tomato vinaigrette blitzed from oil-packed sun-dried tomatoes, shallot, red wine vinegar, and fresh herbs, emulsified with a slow stream of olive oil. Deep, tangy, and umami-rich for salads and grilled veg.

Eggplant kottu with boiled eggplant and mashed chickpeas in a ground coconut-cumin-green chile paste, tempered with mustard seeds and bay leaves. A South Indian vegetarian comfort dish.

Creamy sour cream and corn casserole topped with crumbled bacon, baked until bubbly. A smoky, garlicky side dish that goes with just about everything on the table.

Indian-spiced new potatoes with peas and coriander cooked in ghee with cumin seeds, turmeric, ginger, garam masala, and red chili peppers.

Red onion and goat cheese pancake is a savory Dutch baby-style oven pancake layered over caramelized red onions and thyme, finished with balsamic-honey reduction.

Only spend several mins, a fantastic sorbet is showed to you!

Tender veal cutlets pounded thin, lightly floured, and pan-fried in butter until golden, then finished with fresh lemon juice and parsley. An Italian classic ready in under 30 minutes.

Niter kebbeh, Ethiopian spiced clarified butter infused with ginger, turmeric, cardamom, fenugreek, cinnamon, and cloves. The foundation of Ethiopian cooking.

Fig ice cream made from fresh figs cooked into a puree and folded into a rich egg custard base with heavy cream, vanilla, and a splash of Cognac. A unique, honey-sweet frozen dessert.

Greek-style potato salad in a lighter yogurt-and-mayo dressing brightened with dill, lemon, and mustard, then finished with feta. A fresh, tangy twist on the heavy classic potato salad.

East African matoke: curried beef stew baked with mashed green plantains, spinach, and coconut. A hearty, spiced casserole rooted in Ugandan home cooking.