VegetarianCrispy Zucchini Fritters
From 800 g zucchini comes a good 200 ml of water, and that is exactly the difference between crispy and mushy.
55 minEasy411 kcal
No ratings yetOrigin: International
Quick Meals
On the table in 20 minutes, without sacrificing flavor.
65 recipes
- Vegetarian
CocktailsCampari Soda
Two ingredients, no sparkling wine, no discussion: the Italian aperitif in its shortest form.
3 minEasy123 kcalNo ratings yetOrigin: Italian
BreakfastLow-Fat Quark Pancakes
Fluffy pancakes with 30 grams of protein per serving, without protein powder, made only from quark, egg, and rolled oats.
24 minEasy543 kcalNo ratings yetOrigin: International
BreakfastSkyr Bowl
Icelandic Skyr with berries, nuts and honey: 25 grams of protein in a bowl that is ready in four minutes.
6 minEasy430 kcalNo ratings yetOrigin: International
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Low CarbCauliflower Rice
A rice substitute made from cauliflower with a tenth of the carbohydrates, dry roasted instead of steamed, otherwise it turns to mush.
18 minEasy82 kcalNo ratings yetOrigin: International
BreakfastHomemade Protein Shake
30 grams of protein from real food. This is a shake that keeps you full instead of leaving you hungry again after twenty minutes.
5 minEasy592 kcalNo ratings yetOrigin: International
BreakfastHigh-Protein Porridge
Porridge with 25 grams of protein without the protein powder clumping, the timing is crucial.
13 minEasy644 kcalNo ratings yetOrigin: International
SummerSummer Rolls
Vietnamese rice paper rolls with shrimp, mint, and glass noodles, fresh, not fried.
45 minMedium385 kcalNo ratings yetOrigin: Vietnamese
DinnerDan Dan Noodles
Sichuan noodles with crispy minced pork and a sauce waiting at the bottom of the bowl, not served as a soup.
30 minMedium1093 kcalNo ratings yetOrigin: Chinese
Quick MealsTteokbokki
Korean rice cakes in a spicy and sweet gochujang sauce, chewy, sticky, and ready in twenty minutes.
25 minEasy712 kcalNo ratings yetOrigin: Korean
Basic RecipesBoiling Eggs: The Time Table
From soft-boiled to hard-boiled, here are six times, one method, and the explanation why egg size matters more than the clock.
14 minEasy75 kcalNo ratings yetOrigin: International
LunchCroque Monsieur
Baked ham and cheese sandwich with béchamel, the French bistro classic that is no ordinary toast.
30 minEasy728 kcalNo ratings yetOrigin: French
DinnerSaltimbocca alla Romana
Veal cutlets with sage and prosciutto, ready in ten minutes, and the sage goes face down.
25 minEasy492 kcalNo ratings yetOrigin: Italian
DinnerBacalhau à Brás
Salt cod with matchstick potatoes and egg. This is Portugal's most frequently cooked Bacalhau dish, and it is ready in twenty minutes.
24 hr 50 minMedium581 kcalNo ratings yetOrigin: Portuguese
DinnerGambas al ajillo
Shrimp in garlic oil: eight minutes, five ingredients, and the garlic must absolutely not turn brown.
18 minEasy390 kcalNo ratings yetOrigin: Spanish
BreakfastSyrniki
Russian quark pancakes that are golden brown on the outside and almost pudding-like on the inside. The secret is that the quark must be dry.
35 minEasy366 kcalNo ratings yetOrigin: Russian
DinnerZurich-Style Sliced Veal
Veal in a cream sauce with mushrooms. The meat goes into the pan twice and rests in between.
40 minMedium564 kcalNo ratings yetOrigin: Swiss
BreakfastMenemen
Turkish scrambled eggs with tomatoes and green peppers, and the eggs are just stirred in, not cooked through.
30 minEasy530 kcalNo ratings yetOrigin: Turkish
SaladsBasic Vinaigrette Recipe – the 3:1 Formula
Three parts oil, one part acid, one spoonful of emulsifier, and then you choose which.
5 minEasy188 kcalNo ratings yetOrigin: French
Basic RecipesMake your own pesto, from whatever you have
Greens, fat, nuts, salt: pesto does not need basil, it just needs four roles filled.
15 minEasy320 kcalNo ratings yetOrigin: Italian
Basic RecipesBéchamel Sauce Basic Recipe
Butter, flour, milk, equal parts fat and flour, and the milk in three batches.
20 minEasy157 kcalNo ratings yetOrigin: French
Basic RecipesHow to Make Mayonnaise
One egg yolk binds a quarter liter of oil, provided it is added drop by drop and everything is at the same temperature.
10 minMedium263 kcalNo ratings yetOrigin: French
Dinner15-Minute Gnocchi Skillet
Refrigerated gnocchi go uncooked into the pan, and they become crispy on the outside.
17 minEasy985 kcalNo ratings yetOrigin: Italian
DinnerInstant Ramen Upgrade
The noodles stay, the little packet gets tossed out. Four ingredients turn this into a real bowl of food.
13 minEasy467 kcalNo ratings yetOrigin: Japanese
BreakfastEggs in Tomato Sauce for One
Half a can of tomatoes, two eggs, a small pan: Shakshuka in a single portion.
20 minEasy338 kcalNo ratings yetOrigin: Lebanese
DinnerBrown Butter Sage Pasta
Three ingredients, eight minutes, and the best proof that butter is a flavor and not just a fat.
15 minEasy870 kcalNo ratings yetOrigin: Italian
DinnerPantry Tuna Pasta
Can, capers, garlic, pasta, the dinner for days when the fridge is empty.
17 minEasy767 kcalNo ratings yetOrigin: Italian
DinnerRice Skillet with Egg
Yesterday's rice is the prerequisite, not the fallback option, as fresh rice turns to mush in the pan.
18 minEasy564 kcalNo ratings yetOrigin: Chinese
Dinner10-Minute Tortilla Pizza
The wheat wrap is the base, cooked in the pan, not in the oven, and therefore truly crispy.
11 minEasy404 kcalNo ratings yetOrigin: International
DinnerMicrowave Sweet Potato
Eight minutes instead of fifty, and with thirty seconds in a pan it still gets roasted flavors.
15 minEasy641 kcalNo ratings yetOrigin: American
BreakfastSavory Toast – The Builder
Bread, fat, topping, crown, four decisions, and a slice becomes dinner.
13 minEasy325 kcalNo ratings yetOrigin: International
DinnerMiso Butter Noodles
Two ingredients emulsify with pasta water into a sauce that tastes like it took hours to make.
13 minEasy740 kcalNo ratings yetOrigin: Japanese
DinnerFrozen Vegetable Soup
Frozen vegetables go straight into the pot frozen. Thawing them only costs time and flavor.
20 minEasy343 kcalNo ratings yetOrigin: International
Air FryerAir Fryer French Fries
One tablespoon of oil for one kilo of potatoes, and the rest is soaking and the right sequence.
1 hr 10 minEasy215 kcalNo ratings yetOrigin: Belgian
Air FryerAir Fryer Chicken Thighs
Twenty-two minutes to skin that crackles, without an oven, without a deep fryer, and without splatters.
32 minEasy475 kcalNo ratings yetOrigin: American
Air FryerAir Fryer Vegetables: Time & Temperature
Fourteen types of vegetables, each with a time and a temperature, the chart that should have come with the machine.
25 minEasy546 kcalNo ratings yetOrigin: International
Air FryerAir Fryer Salmon
Eight minutes at 200 degrees, skin side up, and the salmon stays translucent in the middle.
14 minEasy355 kcalNo ratings yetOrigin: International
Air FryerAir Fryer Parmesan Potato Wedges
Leave the skin on, add the Parmesan in the last five minutes, and it will get crispy instead of black.
32 minEasy350 kcalNo ratings yetOrigin: American
DinnerPressure Cooker Risotto
Six minutes under pressure instead of twenty minutes of stirring, and it still turns out creamy.
30 minEasy563 kcalNo ratings yetOrigin: Italian
DinnerWaffle Iron Potato Pancakes
Both sides at the same time, no flipping, no grease splatters, and more crust than in any pan.
35 minEasy255 kcalNo ratings yetOrigin: German
LunchSandwich Maker Toasties
Butter on the outside, not the inside, ensures the crust turns golden instead of dry.
14 minEasy468 kcalNo ratings yetOrigin: International
BreakfastFrench Toast
Stale bread soaks up the egg mixture, while fresh bread just swims in it, which is why this recipe is perfect for leftovers.
22 minEasy647 kcalNo ratings yetOrigin: German
SaladsPanzanella
The salad that makes stale bread the main ingredient, and gives tomato juice a purpose.
58 minEasy389 kcalNo ratings yetOrigin: Italian
Basic RecipesHomemade Croutons
Fat, seasoning, temperature, three variables, and any stale bread becomes the perfect crouton.
20 minEasy135 kcalNo ratings yetOrigin: International
DinnerFried Potatoes from Boiled Potatoes
Boiled potatoes from the day before are firmer than fresh ones, and therefore superior in the pan.
30 minEasy571 kcalNo ratings yetOrigin: German
Basic RecipesCarrot Top Pesto
The greens that get cut off at the store are edible, and they make a more robust pesto than basil.
18 minEasy267 kcalNo ratings yetOrigin: Italian
Basic RecipesLactose-Free Cheese Sauce
Potato and carrot combine with nutritional yeast to create a sauce that stretches and melts, completely without cheese.
30 minEasy169 kcalNo ratings yetOrigin: American
Basic RecipesVegan Aquafaba Mayonnaise
The water from the chickpea can replaces the egg yolk, and it emulsifies just as reliably.
8 minEasy205 kcalNo ratings yetOrigin: French
Basic RecipesNut-Free Pesto
Sunflower seeds instead of pine nuts are cheaper, schoolyard-friendly, and almost indistinguishable in taste.
15 minEasy288 kcalNo ratings yetOrigin: Italian
DinnerLow-FODMAP Vegetable Stir-Fry
Garlic oil instead of garlic. The flavor compounds are fat-soluble, but the fructans are not.
30 minEasy528 kcalNo ratings yetOrigin: International
Basic RecipesSoy-Free Asian Sauce
Coconut aminos and mushroom broth replace soy sauce. It is salty, dark, and packed with the same umami.
25 minEasy19 kcalNo ratings yetOrigin: International
Quick MealsLongevity Noodles
Long, uncut wok noodles with pak choi and shiitake: the classic Chinese birthday dish.
18 minEasy547 kcalNo ratings yetOrigin: Chinese
SaladsCaprese Salad
Tomato, mozzarella and basil with good olive oil, three ingredients in perfect balance.
10 minEasy415 kcalNo ratings yetOrigin: Italian
LunchEgg & Vegetable Fried Rice
The wok classic: fluffy rice, silky egg, and crisp vegetables in under 15 minutes.
20 minEasy387 kcalNo ratings yetOrigin: Chinese
Soups & StewsMiso Soup with Tofu
The clear, umami-rich five minutes of everyday Japanese cooking, featuring tofu and wakame.
15 minEasy89 kcalNo ratings yetOrigin: Japanese
LunchGrilled Cheese Sandwich
Golden brown toasted bread with a stringy cheese core, ready in ten minutes.
13 minEasy655 kcalNo ratings yetOrigin: American
SaladsGuacamole & Nachos
Chunky avocado dip with lime, cilantro, and onion, served with crispy tortilla chips.
10 minEasy551 kcalNo ratings yetOrigin: Mexican
SaladsGreek Salad
Horiatiki with chunky tomatoes, cucumber, olives, and a whole block of feta on top.
15 minEasy387 kcalNo ratings yetOrigin: Greek
BreakfastCreamy Porridge
Warm oatmeal, stirred slowly until velvety, with banana, berries, and cinnamon.
15 minEasy523 kcalNo ratings yetOrigin: British- Breakfast
Avocado Toast with Poached Egg
Creamy avocado on toasted sourdough, topped with a runny poached egg.
20 minMedium701 kcalNo ratings yetOrigin: International 
BreakfastFluffy Omelette
Gently set omelette with cheese and herbs, pale yellow on the outside and still creamy on the inside.
11 minMedium538 kcalNo ratings yetOrigin: French
BreakfastCreamy Scrambled Eggs
Soft, glossy egg curds, stirred slowly over low heat and served on toast.
13 minEasy543 kcalNo ratings yetOrigin: International
BreakfastSmoothie Bowl
Thick, spoonable berry and banana base topped with granola, fruit, and seeds.
10 minEasy530 kcalNo ratings yetOrigin: International
PastaSpaghetti Aglio e Olio
Garlic, good olive oil, chili, and parsley make this the fastest brilliant pasta dish ever.
17 minEasy750 kcalNo ratings yetOrigin: Italian
PastaCacio e Pepe
Just Pecorino, pepper, and pasta water, the high art of Roman simplicity.
17 minMedium578 kcalNo ratings yetOrigin: Italian