A growing cited recipe library

Describe dinner. Find the right match.

Search naturally—“kid-friendly vegetarian dinners under 35 minutes without mushrooms”—and WorkLife AI will interpret the constraints for you.

Every live recipe links to its original public-domain source. Twelve featured recipes are modern WorkLife adaptations; 888 archive recipes preserve measured source-text ingredient cues and original methods without pretending they were independently kitchen-tested. See our sourcing standard.

WorkLife AI beta

Understands time, dietary needs, ingredients, exclusions, leftovers, and cleanup.

Build a complete smart cart

Meal:All Breakfast Lunch Dinner Brunch Dessert Party Picnic Snack

Diet:All Vegetarian Vegan Pescatarian Gluten-free Dairy-free High-protein High-fiber

Equipment:All One Pot Oven Skillet Stovetop

Collection:All Breakfast Baking Brunch Soup Vegetable Picnic Casserole Leftovers Seafood Dessert Lunch Dinner Party

631 recipesPage 1 of 27

Rum Sauce, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 6

Rum Sauce

The original 1910 method for Rum Sauce, presented as a faithful archival transcription.

Egg Flower Soup, an original illustrative image based on the cited recipe

Soup Cited source

Est. 8 min prepEst. serves 6

Egg Flower Soup

A light Chinese soup of chicken broth, water chestnuts, and delicate egg ribbons from Nellie C. Wong’s 1927 collection.

Steamed apricot pudding, an original illustrative image based on the cited recipe

Dessert Cited source

Est. 25 min prepEst. serves 6

Steamed apricot pudding

Steamed apricot pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including with one heaping cupful of flour sift, twice, a heaping teaspoonful of baking-powder.

Brandied Peaches, an original illustrative image based on the cited recipe

Dessert Cited source

Est. 15 min prepEst. serves 6

Brandied Peaches

A classic 1910 sweet built around peck peaches, with Farmer’s original method and page citation.

Boiled beef’s tongue, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

Boiled beef’s tongue

Marion Harland’s original method for Boiled beef’s tongue, retained as a source transcription for modern discovery.

Omelet aux fines herbes, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 15 min prepEst. serves 4

Omelet aux fines herbes

A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.

Lobster Timbales II, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 15 min prepEst. serves 2

Lobster Timbales II

The original 1910 method for Lobster Timbales II, presented as a faithful archival transcription.

Julienne soup, an original illustrative image based on the cited recipe

Lunch Cited source

Est. 15 min prepEst. serves 4

Julienne soup

Julienne soup, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut into thin strips, and these into inch lengths, two carrots, one-half of a white .

Halibut Timbales II, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 25 min prepEst. serves 2

Halibut Timbales II

The original 1910 method for Halibut Timbales II, presented as a faithful archival transcription.

Cherry roly-poly, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 20 min prepEst. serves 4

Cherry roly-poly

Cherry roly-poly, preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift one teaspoonful of salt and three level teaspoonfuls of baking-powder into one .

Jellied Walnuts, an original illustrative image based on the cited recipe

Dessert Cited source

Est. 20 min prepEst. serves 6

Jellied Walnuts

A classic 1910 sweet built around box gelatine or, with Farmer’s original method and page citation.

Claret or Bordelaise sauce, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

Claret or Bordelaise sauce

Marion Harland’s original method for Claret or Bordelaise sauce, retained as a source transcription for modern discovery.

Minced eggs, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 15 min prepEst. serves 4

Minced eggs

A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.

Minced Mutton, an original illustrative image based on the cited recipe

Party Cited source

Est. 15 min prepEst. serves 6

Minced Mutton

Farmer’s original Minced Mutton preparation, ready to browse with transparent provenance.

Spiced cranberries, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

Spiced cranberries

Spiced cranberries, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wash a quart of cranberries and put them into a saucepan with a half cupful of cold .

Rhode Island Chowder, an original illustrative image based on the cited recipe

Lunch Cited source

Est. 25 min prepEst. serves 4

Rhode Island Chowder

A turn-of-the-century lunch recipe featuring clams, with the original instructions and source page intact.

Clam and Oyster Soup, an original illustrative image based on the cited recipe

Lunch Cited source

Est. 20 min prepEst. serves 4

Clam and Oyster Soup

A turn-of-the-century lunch recipe featuring clams, with the original instructions and source page intact.

Eggs à la Caracas, an original illustrative image based on the cited recipe

Party Cited source

Est. 25 min prepEst. serves 6

Eggs à la Caracas

Farmer’s original Eggs à la Caracas preparation, ready to browse with transparent provenance.

“Frankfurters”, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

“Frankfurters”

“Frankfurters”, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cover with boiling water and boil slowly until they rise to the surface of the water.

Salad sandwiches, an original illustrative image based on the cited recipe

Picnic Cited source

Est. 10 min prepEst. serves 4

Salad sandwiches

Salad sandwiches, preserved from Marion Harland’s 1903 cookbook with ingredient cues including finely-chopped chicken or veal, season with salt, pepper and a dash of onion juice.

German Punch, an original illustrative image based on the cited recipe

Party Cited source

Est. 15 min prepEst. serves 6

German Punch

A party-table recipe from 1910 featuring water, with the historic method and citation preserved.

Chicken Force-meat II, an original illustrative image based on the cited recipe

Lunch Cited source

Est. 20 min prepEst. serves 2

Chicken Force-meat II

A turn-of-the-century lunch recipe featuring breast raw chicken, with the original instructions and source page intact.

Chicken bisque, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 20 min prepEst. serves 4

Chicken bisque

A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.

Clams à la Newburg, an original illustrative image based on the cited recipe

Party Cited source

Est. 20 min prepEst. serves 6

Clams à la Newburg

Farmer’s original Clams à la Newburg preparation, ready to browse with transparent provenance.