A little inspiration.
A lot of flavor.

Browse 1095 recipes with ingredients, cooking steps, timings, and practical kitchen notes. Page 24 of 46.

Ready in 30 minutes

South Indian · 20 min

Lemon Rice (Elumichai Sadam)

A vibrant, tangy, and aromatic South Indian classic made with fluffy precooked rice, fresh lemon juice, and a crunchy tempering of lentils, peanuts, and spices.

Let's make it

No cook

Romanian · 15 min

Lemonade (Limonadă)

A refreshing, classic Eastern European style lemonade, perfectly balancing the zesty tartness of fresh lemons with the sweetness of sugar or honey.

Let's make it

Easy

North African · 45 min

Lentil Soup (Shorbat Adas)

A comforting and nutritious North African inspired lentil soup featuring red lentils, aromatic vegetables, and a warm blend of cumin and turmeric.

Let's make it

No cook

Thai · 5 min

Lime Sugarcane Juice (Nam Oi Manao)

A refreshing and revitalizing Southeast Asian beverage combining the natural sweetness of fresh sugarcane juice with the zesty kick of lime and a hint of salt.

Let's make it

No cook

Spanish · 10 min

Limonada

A classic, refreshing Western European style lemonade made with freshly squeezed lemons, balanced sweetness, and chilled water.

Let's make it

Ready in 30 minutes

Italian · 15 min

Limonata

A refreshing, classic Italian lemonade made with freshly squeezed lemons and a simple syrup base for a perfectly balanced sweet and tart flavor.

Let's make it

Easy

American · 50 min

Loaded Baked Potato Soup

A thick, velvety, and comforting American classic featuring tender russet potatoes, smokey bacon, sharp cheddar cheese, and a dollop of sour cream.

Let's make it

Easy

American Pub Food · 1 hr 5 min

Loaded Potato Skins

Crispy, oven-baked potato shells filled with melted cheddar cheese, smoky bacon bits, and topped with cool sour cream and fresh green onions.

Let's make it

Intermediate

Thai · 45 min

Lod Chong (Pandan Noodles in Sweet Coconut Milk)

A classic and refreshing Southeast Asian dessert featuring silky, fragrant pandan-flavored rice flour noodles served in a chilled, smoky palm sugar and coconut milk syrup.

Let's make it

Intermediate

Turkish · 1 hr 20 min

Lokum (Turkish Delight)

A classic, chewy Mediterranean confection dusted with powdered sugar and flavored with aromatic rosewater. This traditional recipe creates a soft, jelly-like texture that melts in the mouth.

Let's make it

Intermediate

Peruvian · 45 min

Lomo Saltado

A vibrant Peruvian stir-fry that brings together tender strips of marinated beef, crisp red onions, and juicy tomatoes, tossed with soy sauce and vinegar. It is famously served with golden french fries and fluffy white rice, representing the perfect fusion of Latin American ingredients and East Asian techniques.

Let's make it

Intermediate

Greek · 1 hr 45 min

Loukoumades (Greek Honey Puffs)

Crispy, golden-brown fried dough balls soaked in warm honey syrup, sprinkled with cinnamon and crushed walnuts. A timeless Mediterranean dessert that is airy on the inside and crunchy on the outside.

Let's make it

Intermediate

Bengali · 45 min

Luchi (Bengali Fried Bread)

A soft, fluffy, and deep-fried flatbread made from all-purpose flour, popular in Bengali and Indian cuisine as a staple breakfast or festive treat.

Let's make it

Intermediate

Bulgarian · 2 hr

Lutenitsa (Bulgarian Roasted Vegetable Relish)

A traditional, savory, and slightly sweet Eastern European vegetable spread made from fire-roasted red peppers, eggplants, and tomatoes. Perfect as a spread on crusty bread or a side for grilled meats.

Let's make it

Intermediate

Levantine · 1 hr 50 min

Maamoul (Traditional Date-Filled Semolina Cookies)

Delicately spiced, melt-in-your-mouth semolina cookies filled with sweet date paste, traditionally prepared for Middle Eastern holidays.

Let's make it

No cook

South African · 2 days 5 min

Maas (Amasi)

A traditional Southern African fermented milk drink, known for its thick, creamy consistency and refreshing tartness. It is a staple across many African cultures, often enjoyed on its own or with maize porridge.

Let's make it

Intermediate

Bengali · 45 min

Machher Jhol Bhat (Bengali Fish Curry and Rice)

A quintessential Bengali comfort meal consisting of tender fish steaks simmered in a light, aromatic ginger-cumin gravy with potatoes, served alongside perfectly steamed white rice.

Let's make it

Intermediate

West African · 1 hr 15 min

Mafé (West African Peanut Stew)

A rich, savory, and deeply comforting West African stew featuring tender beef and root vegetables simmered in a creamy, spiced peanut butter and tomato sauce.

Let's make it

Ready in 30 minutes

Moroccan · 15 min

Maghrebi Mint Tea (Shai Bil Na'na)

A sweet, aromatic, and iconic North African green tea infused with fresh mint leaves, known for its digestive benefits and hospitality traditions.

Let's make it

Intermediate

Greek · 1 hr 45 min

Magiritsa (Greek Easter Soup)

A traditional, velvety Greek soup traditionally enjoyed after the midnight Easter service. This aromatic dish features lamb offal, fresh lettuce, and fragrant herbs, finished with a classic egg-lemon (avgolemono) sauce.

Let's make it

Easy

Egyptian · 2 hr 15 min

Mahalabiya

A creamy, silky milk pudding subtly flavored with rose water and garnished with crunchy nuts and aromatic cinnamon.

Let's make it

Ready in 30 minutes

North Indian · 30 min

Makai ka Shorba (Indian Corn Soup)

A comforting and aromatic Indian-style sweet corn soup infused with ginger, green chilies, and tempered with cumin. This silky, gluten-free soup is finished with a touch of cream and fresh cilantro for a perfect appetizer or light meal.

Let's make it

Advanced

Polish · 3 hr

Makowiec (Poppy Seed Roll)

A traditional Eastern European festive dessert consisting of a soft, pillowy yeast dough rolled with a dense, sweet poppy seed filling flavored with honey, nuts, and citrus peel.

Let's make it

Intermediate

Tunisian · 1 hr 15 min

Makroudh (Traditional North African Date Pastry)

A classic North African dessert featuring a golden semolina crust filled with spiced date paste, deep-fried until crisp, and soaked in a fragrant orange blossom honey syrup.

Let's make it