937 recipes, over 35 cuisines: Radish's culinary world tour
In brief
As of September 14, 2026, Radish's recipe library holds 937 dishes. 444 of them, spread across more than 35 national and regional cuisines, were added batch by batch since late July: their values are sourced from official composition databases (CIQUAL first, completed by USDA, CoFID, BLS, CNF or AUSNUT), and the source is recorded with each recipe. The other 493 are older recipes, with values estimated from their ingredients, without that source detail.
A free recipe library exists everywhere. What's rarer is recipes built from official composition databases, with their source recorded dish by dish. That's the principle we applied when expanding the catalog beyond the original French-American classics — cuisine by cuisine, with the same traceability standard each time.
The catalog, in numbers
As of September 14, 2026, 937 recipes make up the app's library. Part of it comes from the original stock (general recipes, breakfast, everyday dishes). Since late July 2026, that stock has grown with recipe batches by country or region, each documented in its own code file — so a whole batch can be pulled if a flaw shows up, without touching the others:
- India — 36 recipes (two batches), sourced from CIQUAL exclusively.
- Spain — 39 recipes (two batches, one drawn from Wikibooks Cookbook's Spanish recipes category).
- Germany / Austria — 39 recipes between the dedicated batch and the combined France-US batch.
- France / United States — 23 core recipes (Wikibooks Cookbook FR + USDA MyPlate Kitchen style for the ideas, CIQUAL values only).
- Japan, Mexico, Indonesia-Malaysia, Caribbean — 10 recipes each, added on August 31, 2026: tonkatsu, katsudon, okonomiyaki and yakitori for Japan; pozole rojo, mole poblano and cochinita pibil for Mexico.
- United Kingdom, Canada, Australia, UAE/Gulf — 10 recipes each, added on August 30, 2026.
- China, Korea, Greece, Turkey, Portugal, Poland, the Balkans, Scandinavia, West Africa, South America, Southeast Asia, Maghreb-Levant — between 8 and 11 recipes each.
- Southern Africa, East Africa, Central America, Central Asia, Pakistan-Bangladesh-Sri Lanka, the Baltic states, the Caucasus, Indochina, the wider Middle East, the Pacific, the Philippines — 10 recipes each, added on August 31, 2026.
In total, 444 recipes across more than 35 national or regional cuisines have a recorded source. The library's other 493 recipes are older, with values estimated from their ingredients, without that source detail.
The rule for regional batches: source it, don't estimate it
For every regional recipe batch, the method is the same, documented at the top of each code file:
- Nutritional values = an official composition database, CIQUAL first. CIQUAL (France) for most everyday ingredients, completed by USDA, CoFID (UK), BLS (Germany), CNF (Canada) or AUSNUT (Australia) when a specific ingredient isn't in CIQUAL — cooked azuki beans for a Japanese recipe, for instance, come from CoFID rather than being estimated.
- Mass balance. For most of these recipes, every ingredient is weighed raw or cooked according to the project's cooking-yield reference (pan-fried/grilled/simmered meat and vegetables: yield 0.75; already-cooked starches, breading, eggs, sauces: yield 1 when no loss rate is documented), or the weight of the finished dish is estimated. The dish's total weight divided by the number of servings gives the weight of one portion.
- Atwater check. For 324 of the 444 sourced recipes, the gap between the displayed calories and those recalculated from the declared protein, carbs and fat (4/4/9 kcal per gram) is recorded with the recipe. This calculation tests whether the figures are consistent with each other, not whether they are accurate.
- Documented proxies. When a traditional ingredient has no exact match in the official databases — date syrup swapped for maple syrup in a Gulf recipe, Mexican crema treated as a light 12-25% cream — the substitution is recorded with the recipe, with its reasoning. In the app, it most often appears in the ingredient list ("crema proxy", for example), but not for every recipe concerned.
The recipe ideas themselves (traditional ingredient lists, preparation steps) most often come from Wikipedia or Wikibooks Cookbook, under an open CC BY-SA license — but that's never the source of the nutritional values, which always stays an official composition database.
Why expand beyond France and the US
A recipe library that only covers French and American cooking poorly serves someone who eats Indian, Moroccan, Japanese or Mexican food day to day: they have to rebuild their meal ingredient by ingredient, food by food. Every regional batch starts with an explicit check — searching FR/EN titles across all existing files — to confirm a dish isn't already covered in another form, before adding new entries, so a recipe is never duplicated.
In practice, that means before the August 31 Japanese batch, the library already had generic Japanese dishes (miso soup, ramen, teriyaki, gyoza, maki, salmon donburi) but no tonkatsu, katsudon, okonomiyaki, oyakodon, yakitori, tempura, kare raisu, gyudon, onigiri or dorayaki. Same logic for Mexico: the library had Tex-Mex classics (tacos, burritos, guacamole, chili con carne) but no pozole, chilaquiles, mole poblano, cochinita pibil, tamales or carnitas.
See the recipes in the app937 dishes, with calories and macros per serving.Get Radish →How these recipes work in Radish
A library recipe logs in one tap, with macros already calculated for the chosen portion. It can't be copied into a personal recipe: to adapt a dish, start from a blank page (or duplicate one of your own recipes) and add the ingredients from the same food database. See how macronutrients are counted, and for a specific goal, the weight loss, bulking up or eating well guides.
General information about the app's recipe library content, not individual nutritional advice. Figures accurate as of September 14, 2026.
Frequently asked questions
How many recipes are in the Radish library?
937 as of September 14, 2026, including 444 spread across more than 35 national or regional cuisines with a recorded source (CIQUAL, USDA, CoFID, BLS, CNF or AUSNUT depending on the ingredient). The other 493, older, have values estimated from their ingredients.
Where do regional recipes' nutritional values come from?
From official composition databases: CIQUAL first, completed by USDA, CoFID, BLS, CNF or AUSNUT depending on the ingredient, with the source recorded for each recipe. Most account for cooking (yield or weight of the finished dish), and 324 of the 444 carry a recorded Atwater check, which tests the consistency between calories and macronutrients.
Are traditional recipes faithful to the original version?
Recipe ideas (ingredients, steps) follow open sources like Wikipedia or Wikibooks Cookbook. When a traditional ingredient has no exact match in the official nutritional databases, a proxy is used: the substitution is recorded with the recipe and, most often, shown in the ingredient list.
Can a library recipe be customized?
Not directly: a library recipe can be logged or followed in cooking mode, but it can't be copied into a personal recipe. To adapt a dish, create a personal recipe and add the ingredients from the same food database.
Key takeaway: 937 recipes total as of September 14, 2026, including 444 with a recorded source across more than 35 cuisines and 493 older ones with estimated values, all ready to log.
General information about the app's recipe library content, not individual nutritional advice.
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