Choose recipes by where they sit in the meal

Course labels group recipes by how they are typically served: as the main focus, a supporting plate, a sweet finish, or something to start or snack on. That matters because the same ingredient can behave very differently depending on its role. A tomato salad is usually a side dish, while a tomato soup might be lunch, and a tomato-based sauce could anchor dinner. When you browse by course, you are essentially choosing portion size, pacing and what else needs to be on the table. It is also a useful way to avoid accidental repetition, such as pairing a rich main with a creamy side and a heavy dessert, when what you really need is contrast and a lighter finish.

Breakfast and brunch recipes tend to lean on eggs, breads, grains and fruit, with brunch often sitting between breakfast and lunch in both timing and richness. Lunch and dinner overlap in ingredients, but lunch recipes commonly work well as a single-bowl meal, sandwich-style serving, or something that can be packed and eaten at room temperature. Appetizers are designed to be small and appetite-opening, while snacks are more about informal eating between meals. Side dishes are built to complement something else, so they often focus on one main texture or flavour note. Desserts and pastries both sit at the sweet end, but pastry usually signals baking and dough work, whereas dessert can include chilled, spooned or fruit-led options. Drinks cover everything from warming mugs to cold, mixed or blended serves.

Start with the anchor of the meal. If you already know the main course, side dishes become a question of contrast: something crisp against something braised, something sharp against something creamy, or a starchy element when the main is light. If you are planning around time of day, choose meal-based courses first (breakfast, brunch, lunch, dinner), then add an appetizer, snack or drink only if it suits the pace you want. When you are feeding a mixed group, course browsing can help you keep options open: pick a flexible main, then offer sides and drinks that let people adjust heat, richness or portion size at the table. For a sweet finish, decide whether you want a baked project (pastry) or a dessert that can be assembled, chilled or served in bowls.

A satisfying menu usually has a clear centre and a few supporting pieces that do not compete for attention. If your main course is saucy, a side that can soak up juices (bread, rice, potatoes) often makes sense, while a crisp salad or quick-pickled element can keep the meal from feeling one-note. Appetizers work best when they are genuinely smaller than the main, so they set expectations rather than replace dinner. For brunch, it helps to mix at least one savoury and one sweet direction, even if both are simple. Desserts are easiest to fit in when you think about temperature and weight: after a rich meal, fruit, yoghurt-based or chilled desserts can feel more natural, while pastry suits occasions where baking is part of the plan. Drinks can either echo flavours in the food or deliberately reset the palate.

Once you have chosen a course, Dish type helps you get specific about what you want on the plate, such as soup versus salad, or cake versus biscuits. Cuisine is useful when you want the courses to share a flavour language, so the starter, main and sides feel connected even if the techniques differ.