{"openapi":"3.1.0","info":{"title":"Recipes API","version":"1.0.0","description":"Search thousands of recipes with full cooking instructions and measured ingredients, fetch random meals, browse categories and filter by category, cuisine or main ingredient. Each recipe includes a photo, tags, YouTube tutorial and source link.","contact":{"name":"PremiumApi","url":"https://www.oanor.com/by/premiumapi"}},"servers":[{"url":"https://api.oanor.com/recipes-api","description":"oanor gateway"}],"tags":[{"name":"Recipes"},{"name":"Discovery"}],"components":{"securitySchemes":{"oanorKey":{"type":"apiKey","in":"header","name":"x-oanor-key","description":"Get your key at https://www.oanor.com/developer/keys"}}},"security":[{"oanorKey":[]}],"paths":{"/v1/lookup":{"get":{"operationId":"get_v1_lookup","tags":["Recipes"],"summary":"Full recipe by id","description":"","parameters":[{"name":"id","in":"query","required":true,"description":"Numeric meal id","schema":{"type":"string"},"example":"52771"}],"security":[{"oanorKey":[]}],"responses":{"200":{"description":"OK","content":{"application/json":{"example":{"data":{"id":"52771","area":"Italian","name":"Spicy Arrabiata Penne","tags":["Pasta","Curry"],"youtube":"https://www.youtube.com/watch?v=1IszT_guI08","category":"Vegetarian","thumbnail":"https://www.themealdb.com/images/media/meals/ustsqw1468250014.jpg","ingredients":[{"measure":"1 pound","ingredient":"penne rigate"},{"measure":"1/4 cup","ingredient":"olive oil"},{"measure":"3 cloves","ingredient":"garlic"},{"measure":"1 tin","ingredient":"chopped tomatoes"},{"measure":"1/2 teaspoon","ingredient":"red chilli flakes"},{"measure":"1/2 teaspoon","ingredient":"italian seasoning"},{"measure":"6 leaves","ingredient":"basil"},{"measure":"sprinkling","ingredient":"Parmigiano-Reggiano"}],"instructions":"Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.\r\nIn a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.\r\nDrain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm."},"meta":{"timestamp":"2026-05-29T22:42:22.805Z","request_id":"8c120a1d-c919-49ce-9f3e-03fbd7995f4c"},"status":"ok","message":"Recipe retrieved successfully","success":true}}}},"401":{"description":"Missing or invalid x-oanor-key header"},"402":{"description":"Active subscription required"},"429":{"description":"Rate-limit or monthly quota reached"},"502":{"description":"Upstream did not respond"}}}},"/v1/random":{"get":{"operationId":"get_v1_random","tags":["Recipes"],"summary":"A random recipe","description":"","parameters":[],"security":[{"oanorKey":[]}],"responses":{"200":{"description":"OK","content":{"application/json":{"example":{"data":{"id":"53005","area":"British","name":"Strawberry Rhubarb Pie","tags":["Pudding","Pie","Baking","Fruity","Glazed"],"source":"https://www.joyofbaking.com/StrawberryRhubarbPie.html","youtube":"https://www.youtube.com/watch?v=tGw5Pwm4YA0","category":"Dessert","thumbnail":"https://www.themealdb.com/images/media/meals/178z5o1585514569.jpg","ingredients":[{"measure":"350g","ingredient":"Flour"},{"measure":"1 tsp","ingredient":"Salt"},{"measure":"2 tbs","ingredient":"Sugar"},{"measure":"1 cup","ingredient":"Butter"},{"measure":"1/2 cup","ingredient":"Water"},{"measure":"450g","ingredient":"Rhubarb"},{"measure":"450g","ingredient":"Strawberries"},{"measure":"3 tbs","ingredient":"Cornstarch"},{"measure":"150g","ingredient":"Sugar"},{"measure":"1/4 tsp","ingredient":"Cinnamon"},{"measure":"1 tsp","ingredient":"Lemon Juice"},{"measure":"2 tbs","ingredient":"Unsalted Butter"},{"measure":"2 tbs","ingredient":"Milk"},{"measure":"Spinkling","ingredient":"Sugar"}],"instructions":"Pie Crust:  In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse\r\n\r\nmeal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.\r\nTurn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour. \r\n\r\nAfter the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface.  Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).)  Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim any overhanging pastry to an edge of 1/2 inch (1.5 cm). Refrigerate the pastry, covered with plastic wrap, while you make the filling. \r\n\r\nRemove the second round of pastry and roll it into a 13 inch (30 cm) circle. Using a pastry wheel or pizza cutter, cut the pastry into about 3/4 inch (2 cm) strips. Place the strips of pastry on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 10 minutes. \r\n\r\nMake the Strawberry Rhubarb Filling: Place the cut strawberries and rhubarb in a large bowl. In a small bowl mix together the cornstarch, sugar, and ground cinnamon. \r\n\r\nRemove the chilled pie crust from the fridge. Sprinkle about 2 tablespoons of the sugar mixture over the bottom of the pastry crust. Add the remaining sugar mixture to the strawberries and rhubarb and gently toss to combine. Pour the fruit mixture into the prepared pie shell. Sprinkle the fruit with about 1 teaspoon of lemon juice and dot with 2 tablespoons of butter.\r\n\r\nRemove the lattice pastry from the refrigerator and, starting at the center with the longest strips and working outwards, place half the strips, spacing about 1 inch (2.5 cm) apart, on top of the filling. (Use the shortest pastry strips at the outer edges.) Then, gently fold back, about halfway, every other strip of pastry. Take another strip of pastry and place it perpendicular on top of the first strips of pastry. Unfold the bottom strips of pastry and then fold back the strips that weren't folded back the first time. Lay another strip of pastry perpendicular on top of the filling and then continue with the remaining strips. Trim the edges of the pastry strips, leaving a 1 inch (2.5 cm) overhang. Seal the edges of the pastry strips by folding them under the bottom pastry crust and flute the edges of the pastry. Brush the lattice pastry with milk and sprinkle with a little sugar. Cover and place in the refrigerator while you preheat the oven to 400 degrees F (205 degrees C) and place the oven rack in the lower third of the oven. Put a baking sheet, lined with aluminum foil, on the oven rack (to catch any spills.)\r\n\r\nPlace the pie plate on the hot baking sheet and bake the pie for about 35 minutes and then, if the edges of the pie are browning too much, cover with a foil ring. Continue to bake the pie for about another 10 minutes or until the crust is a golden brown color and the fruit juices begin to bubble.\r\n\r\nRemove the pie from the oven and place on a wire rack to cool for several hours. Serve at room temperature with softly whipped cream or vanilla ice cream. Leftovers can be stored in the refrigerator for about 3 days. Reheat before serving. This pie can be frozen.\r\n\r\nMakes one 9 inch (23 cm) pie."},"meta":{"timestamp":"2026-05-29T22:42:23.189Z","request_id":"f6993084-1e65-477a-8832-f9f53810e09f"},"status":"ok","message":"Random recipe retrieved successfully","success":true}}}},"401":{"description":"Missing or invalid x-oanor-key header"},"402":{"description":"Active subscription required"},"429":{"description":"Rate-limit or monthly quota reached"},"502":{"description":"Upstream did not respond"}}}},"/v1/search":{"get":{"operationId":"get_v1_search","tags":["Recipes"],"summary":"Search recipes by name","description":"","parameters":[{"name":"q","in":"query","required":true,"description":"Recipe name or part of it","schema":{"type":"string"},"example":"arrabiata"}],"security":[{"oanorKey":[]}],"responses":{"200":{"description":"OK","content":{"application/json":{"example":{"data":{"count":1,"query":"arrabiata","recipes":[{"id":"52771","area":"Italian","name":"Spicy Arrabiata Penne","tags":["Pasta","Curry"],"youtube":"https://www.youtube.com/watch?v=1IszT_guI08","category":"Vegetarian","thumbnail":"https://www.themealdb.com/images/media/meals/ustsqw1468250014.jpg","ingredients":[{"measure":"1 pound","ingredient":"penne rigate"},{"measure":"1/4 cup","ingredient":"olive oil"},{"measure":"3 cloves","ingredient":"garlic"},{"measure":"1 tin","ingredient":"chopped tomatoes"},{"measure":"1/2 teaspoon","ingredient":"red chilli flakes"},{"measure":"1/2 teaspoon","ingredient":"italian seasoning"},{"measure":"6 leaves","ingredient":"basil"},{"measure":"sprinkling","ingredient":"Parmigiano-Reggiano"}],"instructions":"Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.\r\nIn a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.\r\nDrain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm."}]},"meta":{"timestamp":"2026-05-29T22:42:23.784Z","request_id":"8ab35b34-796c-4aba-9bf5-52da0df8cd6f"},"status":"ok","message":"Recipes retrieved successfully","success":true}}}},"401":{"description":"Missing or invalid x-oanor-key header"},"402":{"description":"Active subscription required"},"429":{"description":"Rate-limit or monthly quota reached"},"502":{"description":"Upstream did not respond"}}}},"/v1/categories":{"get":{"operationId":"get_v1_categories","tags":["Discovery"],"summary":"All recipe categories","description":"","parameters":[],"security":[{"oanorKey":[]}],"responses":{"200":{"description":"OK","content":{"application/json":{"example":{"data":{"count":14,"categories":[{"id":"1","name":"Beef","thumbnail":"https://www.themealdb.com/images/category/beef.png","description":"Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times.[1] Beef is a source of high-quality protein and essential nutrients.[2]"},{"id":"2","name":"Chicken","thumbnail":"https://www.themealdb.com/images/category/chicken.png","description":"Chicken is a type of domesticated fowl, a subspecies of the red junglefowl. It is one of the most common and widespread domestic animals, with a total population of more than 19 billion as of 2011.[1] Humans commonly keep chickens as a source of food (consuming both their meat and eggs) and, more rarely, as pets."},{"id":"3","name":"Dessert","thumbnail":"https://www.themealdb.com/images/category/dessert.png","description":"Dessert is a course that concludes a meal. The course usually consists of sweet foods, such as confections dishes or fruit, and possibly a beverage such as dessert wine or liqueur, however in the United States it may include coffee, cheeses, nuts, or other savory items regarded as a separate course elsewhere. In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.\r\n\r\nThe term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, and sweet soups, and tarts. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts."},{"id":"4","name":"Lamb","thumbnail":"https://www.themealdb.com/images/category/lamb.png","description":"Lamb, hogget, and mutton are the meat of domestic sheep (species Ovis aries) at different ages.\r\n\r\nA sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside the USA this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animals. The term mutton is almost always used to refer to goat meat in the Indian subcontinent.\r\n\r\n"},{"id":"5","name":"Miscellaneous","thumbnail":"https://www.themealdb.com/images/category/miscellaneous.png","description":"General foods that don't fit into another category"},{"id":"6","name":"Pasta","thumbnail":"https://www.themealdb.com/images/category/pasta.png","description":"Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.\r\n\r\nAlso commonly used to refer to the variety of pasta dishes, pasta is typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. As an alternative for those wanting a different taste, or who need to avoid products containing gluten, some pastas can be made using rice flour in place of wheat.[3][4] Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca)."},{"id":"7","name":"Pork","thumbnail":"https://www.themealdb.com/images/category/pork.png","description":"Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide,[1] with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.\r\n\r\nPork is the most popular meat in Eastern and Southeastern Asia, and is also very common in the Western world, especially in Central Europe. It is highly prized in Asian cuisines for its fat content and pleasant texture. Consumption of pork is forbidden by Jewish and Muslim dietary law, a taboo that is deeply rooted in tradition, with several suggested possible causes. The sale of pork is limited in Israel and illegal in certain Muslim countries."},{"id":"8","name":"Seafood","thumbnail":"https://www.themealdb.com/images/category/seafood.png","description":"Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish include various species of molluscs, crustaceans, and echinoderms. Historically, sea mammals such as whales and dolphins have been consumed as food, though that happens to a lesser extent in modern times. Edible sea plants, such as some seaweeds and microalgae, are widely eaten as seafood around the world, especially in Asia (see the category of sea vegetables). In North America, although not generally in the United Kingdom, the term \"seafood\" is extended to fresh water organisms eaten by humans, so all edible aquatic life may be referred to as seafood. For the sake of completeness, this article includes all edible aquatic life."},{"id":"9","name":"Side","thumbnail":"https://www.themealdb.com/images/category/side.png","description":"A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal. Side dishes such as salad, potatoes and bread are commonly used with main courses throughout many countries of the western world. New side orders introduced within the past decade[citation needed], such as rice and couscous, have grown to be quite popular throughout Europe, especially at formal occasions (with couscous appearing more commonly at dinner parties with Middle Eastern dishes)."},{"id":"10","name":"Starter","thumbnail":"https://www.themealdb.com/images/category/starter.png","description":"An entrée in modern French table service and that of much of the English-speaking world (apart from the United States and parts of Canada) is a dish served before the main course of a meal; it may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of Canada, an entrée is the main dish or the only dish of a meal.\r\n\r\nHistorically, the entrée was one of the stages of the “Classical Order” of formal French table service of the 18th and 19th centuries. It formed a part of the “first service” of the meal, which consisted of potage, hors d’œuvre, and entrée (including the bouilli and relevé). The “second service” consisted of roast (rôti), salad, and entremets (the entremets sometimes being separated into a “third service” of their own). The final service consisted only of dessert.[3]:3–11 :13–25"},{"id":"11","name":"Vegan","thumbnail":"https://www.themealdb.com/images/category/vegan.png","description":"Veganism is both the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals.[b] A follower of either the diet or the philosophy is known as a vegan (pronounced /ˈviːɡən/ VEE-gən). Distinctions are sometimes made between several categories of veganism. Dietary vegans (or strict vegetarians) refrain from consuming animal products, not only meat but also eggs, dairy products and other animal-derived substances.[c] The term ethical vegan is often applied to those who not only follow a vegan diet but extend the philosophy into other areas of their lives, and oppose the use of animals for any purpose.[d] Another term is environmental veganism, which refers to the avoidance of animal products on the premise that the harvesting or industrial farming of animals is environmentally damaging and unsustainable."},{"id":"12","name":"Vegetarian","thumbnail":"https://www.themealdb.com/images/category/vegetarian.png","description":"Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and may also include abstention from by-products of animal slaughter.\r\n\r\nVegetarianism may be adopted for various reasons. Many people object to eating meat out of respect for sentient life. Such ethical motivations have been codified under various religious beliefs, as well as animal rights advocacy. Other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic, economic, or personal preference. There are variations of the diet as well: an ovo-lacto vegetarian diet includes both eggs and dairy products, an ovo-vegetarian diet includes eggs but not dairy products, and a lacto-vegetarian diet includes dairy products but not eggs. A vegan diet excludes all animal products, including eggs and dairy. Some vegans also avoid other animal products such as beeswax, leather or silk clothing, and goose-fat shoe polish."},{"id":"13","name":"Breakfast","thumbnail":"https://www.themealdb.com/images/category/breakfast.png","description":"Breakfast is the first meal of a day. The word in English refers to breaking the fasting period of the previous night. There is a strong likelihood for one or more \"typical\", or \"traditional\", breakfast menus to exist in most places, but their composition varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast."},{"id":"14","name":"Goat","thumbnail":"https://www.themealdb.com/images/category/goat.png","description":"The domestic goat or simply goat (Capra aegagrus hircus) is a subspecies of C. aegagrus domesticated from the wild goat of Southwest Asia and Eastern Europe. The goat is a member of the animal family Bovidae and the subfamily Caprinae, meaning it is closely related to the sheep. There are over 300 distinct breeds of goat. Goats are one of the oldest domesticated species of animal, and have been used for milk, meat, fur and skins across much of the world. Milk from goats is often turned into goat cheese."}]},"meta":{"timestamp":"2026-05-29T22:42:24.108Z","request_id":"0233f780-8fd8-4ec3-8013-d006af80fa8f"},"status":"ok","message":"Categories retrieved successfully","success":true}}}},"401":{"description":"Missing or invalid x-oanor-key header"},"402":{"description":"Active subscription required"},"429":{"description":"Rate-limit or monthly quota reached"},"502":{"description":"Upstream did not respond"}}}},"/v1/filter":{"get":{"operationId":"get_v1_filter","tags":["Discovery"],"summary":"Recipes by category, area or ingredient","description":"","parameters":[{"name":"category","in":"query","required":false,"description":"Category (e.g. Seafood)","schema":{"type":"string"},"example":"Seafood"},{"name":"area","in":"query","required":false,"description":"Cuisine/area (e.g. Italian)","schema":{"type":"string"},"example":"Italian"},{"name":"ingredient","in":"query","required":false,"description":"Main ingredient (e.g. 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