Recipes worth slowing down for.
Original, thoroughly tested recipes — from fifteen-minute weeknight saviors to all-day weekend projects. Every word written by humans who actually cooked the dish.
Sourdough Discard Gochujang Scallion Pull-Apart Bread
A savory, vibrant orange pull-apart bread using sourdough discard for tang and Korean gochujang for a slow-burning heat.
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Chilled Watermelon and Halloumi Salad with Yuzu-Chili Vinaigrette
A refreshing heat-wave salad balancing sweet melon, salty un-grilled halloumi, and a bright Japanese-inspired citrus dressing.
Red Curry Baked Camembert with Hot Honey Cracker Crust
A gooey, molten wheel of Camembert spiked with spicy Thai red curry paste and topped with a buttery, crushed cracker crust.
Smoked Hojicha and Spiced Pear Sparkler
A sophisticated non-alcoholic drink balancing the roasted, nutty notes of Japanese hojicha tea with a concentrated spiced pear reduction.
Quick Savory Oat Congee with Ginger and Soy-Poached Egg
A fast-cooking, steel-cut oat version of traditional rice porridge topped with a jammy soy-marinated egg and crisp aromatics.
Abuelita’s Chocolate Olive Oil Cake
A dark, fudgy one-bowl cake infused with Mexican cinnamon and a hint of cayenne, skipping the mixer for a rustic, tender crumb.
Turmeric Toasted Farro and Spiced Chickpea Salad
A robust grain salad featuring nutty toasted farro, crispy cumin-rubbed chickpeas, and a bright cilantro-lime dressing.
Chipotle Pork and Hominy Stew with Toasted Bolillos
A robust, smoky Mexican-inspired stew loaded with tender pork loin, chewy hominy, and fire-roasted tomatoes, served with crusty bread.
Salted Bourbon Banana Pudding Parfaits
A grown-up take on the classic Southern staple featuring homemade vanilla bean custard, buttery biscuit crumbles, and a hint of bourbon.
For the weekend cook
Longer projects, deeper techniques, and the rewards that come with them.
Weeknight Duck Leg Cassoulet
A streamlined cassoulet that skips the days-long traditional method without sacrificing the deep, brothy comfort. Duck confit, garlic sausage, and creamy white beans under a crackling crumb crust.
Laminated Brioche Feuilletée
Brioche dough laminated with butter like a croissant, baked into a tall, flaky-yet-tender loaf with visible layers from edge to crust. A weekend project worth the camera.
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