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Soak rice, sauté onion in goose fat, mix with rice, season, cook in broth. Mix with eggs and flour, form dumplings, poach 5 minutes.
A vibrant beetroot soufflé paired with a salty anchovy cream sauce for a perfect balance of sweet and savory.
A creamy, flavorful vegetarian dip made from puréed broad beans, fresh herbs, and spices, finished with a zesty garnish.
Cured salmon fillets flavored with dill, sugar, and spices, served with a homemade sweet mustard and dill emulsion sauce.
King prawns, squid, and crab with lime, chilli, and coriander served in fresh chicory boats for a vibrant Thai appetizer.
Blend olives, herbs, and chickpeas into dips; serve with griddled garlic-rubbed baguette slices and fresh lemon wedges.
Portobello mushrooms stuffed with Gruyère, garlic, and thyme, then barbecued until soft, juicy, and meltingly delicious.
Bite-size pizzas with puff pastry bases featuring pesto tomato or prosciutto sour cream toppings, perfect for party food.
Grilled cherry tomatoes topped with melted mozzarella and finished with a homemade warm basil-infused olive oil.
Indulgent vegetarian nachos topped with homemade chunky guacamole, fresh tomato salsa, melted cheddar, jalapeños, and cool soured cream.
Blended black olive tapenade spread on toasted ciabatta, topped with oven-roasted cherry tomatoes and fresh basil garnish.
Crispy parmesan cheese discs flavored with poppy and sesame seeds, baked on sticks for an elegant, easy vegetarian appetizer.
A simple smoked salmon pâté blended with cream cheese, dill, and lemon, served on crispy oatcakes.
A sophisticated dinner party appetizer featuring diced scallops, crispy bacon, and apple served with homemade mayonnaise and pickled beetroot.
Grilled halloumi and marinated courgette ribbons served over toasted ciabatta for a quick vegetarian open sandwich or appetizer.
Crispy fresh radishes served with a homemade creamy mayonnaise dip seasoned with mustard, lemon juice, and white wine vinegar.
A fresh appetizer of finely sliced raw salmon seasoned with lemon and herbs, served with a classic tomato-olive oil sauce.
Marinated mozzarella, melon balls wrapped in Parma ham, and cherry tomatoes are threaded onto skewers and served on a melon.
Toasted baguette slices topped with balsamic caramelized onions and oven-roasted honey-drizzled figs for a sweet and savory appetizer.
Squid tubes stuffed with a chorizo and feta mixture, seared, then oven-finished and served with blanched fennel.
Grilled mussels topped with a buttery coconut brioche crumb, served with a zesty grapefruit and lychee salsa.