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"I've been doing this for a long time. I've perfected it so I get just the right ratio of soy sauce to avocado with each scoop... yummy, and was a perfect comfort when I was pregnant and not supposed to eat sushi."
"These were mostly delicious. Universally in our grou at least, these were a bit too salty. I didn't add any extra salt, and didn't use much salt for the zucchini. Next time I'll cut back on feta and may rinse the zucchini before use."
"I liked the flavors a ton, but was just so so on the texture. The tomatoes made the eggs break up too much for me and they were crumbly after a few brief stirs. I think next time I'll deseed before adding the tomatoes. I used a few big garden banana peppers (I think) which worked well"
"I made this just as written thanks to my nearby Persian store with Sumac, a salad container full of rocket and some fresh herbs from our garden. I made this just as written except extra Sumac as I noticed salt was omitted. It didn't need the salt. I also cut back a bit on the olive oil. Great recipe! I used about a cup of arugala unpacked."
"Wow! I'm really surprised this eggfree cake worked out so well. I made a dozen little cakes and filled half with nutella. Both were really yummy, but I did miss the butter."