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Quick recipes

Under thirty minutes, start to table. Real dishes, not shortcuts pretending to be cooking. The kind of recipe that earns its place on a weeknight.

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🇧🇷BrazilEasy

Breakfast and Brunch

Acai Bowl

A thick acai bowl is about temperature, not blender power: freeze the banana solid, use no more than 60 ml of liquid, and blend on low. Stop often to scrape the sides down. Done right, the base scoops like soft-serve and holds a peak; done wrong, it is purple soup with granola sinking into it. Frozen acai packets are unsweetened and taste faintly of dark chocolate and blackberry, so the banana carries the sweetness. Toppings go on the second the base is out of the blender — it starts melting immediately.

10 min420 kcal1 serves

🌱Vegan🌾Gluten-free⚡Quick

🇺🇿UzbekistanEasy

Salads

Achichuk

An Uzbek salad of paper-thin ripe tomatoes and onion with hot green chili and fresh herbs, dressed simply with salt, pepper, and a little unrefined sunflower oil. It is the classic fresh companion to plov, cutting the richness of the rice with bright acidity and a touch of heat.

15 min60 kcal6 serves

🌱Vegan🌾Gluten-free⚡Quick

🇬🇪GeorgiaEasy

Sauces and Dips

Adjika

A fiery Georgian-Abkhazian spice paste of hot red peppers, garlic, salt, walnuts, and Caucasian spices like blue fenugreek and coriander. Authentic adjika has no tomatoes; it is ground raw into a red pesto-like paste and used as a rub or condiment.

25 min25 kcal20 serves

🌱Vegan🌾Gluten-free🌶️Spicy

Aïoli (Traditional Provençal Garlic and Olive Oil Sauce)

🇫🇷FranceEasy

Sauces and Dips

Aïoli (Traditional Provençal Garlic and Olive Oil Sauce)

Aïoli is the classic Provençal garlic and olive oil sauce — a thick, glossy, intensely garlicky emulsion made from raw garlic, egg yolk, and extra virgin olive oil. Its name comes from Occitan: alh (garlic) and òli (oil). The authentic 'aïoli véritable' uses no egg and relies purely on garlic's emulsifying compounds, but Larousse Gastronomique and modern French restaurants now standardize the egg-yolk version as 'aïoli'. In Provence, this sauce is the centerpiece of Le Grand Aïoli — a Friday lunch of boiled vegetables, salt cod, and hard-boiled eggs all dipped into a communal bowl. Vegetarian, gluten-free, keto-friendly. Active work 15 minutes, no cooking. Yields 250 ml, serves 8.

15 min220 kcal8 serves

🌿Vegetarian🌾Gluten-free⚡Quick

🇬🇪GeorgiaMedium

Vegetable and Mushroom Dishes

Ajapsandal

Adzhapsandali is a traditional Caucasian dish — a flavorful stew of eggplants, tomatoes and peppers, seasoned with fresh herbs and spices. Ideal both as a cold appetizer and a hot main course.

35 min375 kcal4 serves

🌿Vegetarian⚡Quick🌶️Spicy

🇵🇪PeruMedium

Sauces and Dips

Ají Criollo

Ají criollo is the emulsified chilli sauce that sits on every table in a Peruvian chicken house and next to every charcoal grill in Lima. Fresh ají amarillo is deveined and softened, fried with onion and garlic, then blended with fresh cheese and evaporated milk while oil is streamed in to build a thick, glossy emulsion, with huacatay and coriander folded in at the end for the herbal edge. It is a condiment rather than a cooking sauce: nothing is simmered in it, and it goes onto roast chicken, anticuchos, boiled potatoes and fried cassava after they leave the fire. Ají amarillo itself carries far more fruit than heat, so the sharpness in a good version comes from the ají limo added separately.

20 min150 kcal8 serves

🌿Vegetarian🌾Gluten-free🌶️Spicy

🇮🇹ItalyEasy

Beverages

Aperol Spritz

Three parts Prosecco, two parts Aperol, one part soda water, poured in that order over ice in a large wine glass. The 3-2-1 ratio is the official recipe and it works â bitter, lightly sweet, sparkling, orange. The drink originated in the Veneto region of northeastern Italy as an aperitivo, meaning it's designed to be drunk before a meal to open the appetite. It's not complicated. What kills it at home is the wrong order of pouring and warm prosecco.

5 min195 kcal1 serves

🌱Vegan🌾Gluten-free⚡Quick

🇺🇸USAEasy

Salads

Apple Waldorf Salad

This classic American Waldorf salad combines the crispness of apples and celery, the rich flavor of walnuts and a tangy mayonnaise dressing.

13 min330 kcal4 serves

🌿Vegetarian⚡Quick🌾Gluten-free

Arugula Salad with Pear, Walnuts, and Parmesan

🇮🇹ItalyEasy

Salads

Arugula Salad with Pear, Walnuts, and Parmesan

Peppery arugula tossed with sliced ripe pear, toasted walnuts, and shaved Parmesan, dressed in a sharp lemon vinaigrette. The bitterness of the greens against sweet fruit and nutty cheese creates a salad that actually excites.

13 min250 kcal4 serves

🌿Vegetarian⚡Quick🥑Keto

🇺🇸USAMedium

Salads

Avocado Chicken Salad

Avocado and Chicken Salad is a nutritious and delicious salad that is perfect for a light lunch or dinner. Chunks of chicken are combined with creamy avocado, fresh vegetables and a light dressing.

35 min350 kcal4 serves

🥑Keto⚡Quick🌾Gluten-free

🇺🇸USAEasy

Breakfast and Brunch

Avocado Egg Toast

Two slices of sourdough, toasted until actually crispy. Avocado mashed with lemon juice and salt. An egg on top — fried, poached, or soft-boiled, your call. The whole thing takes ten minutes and the only thing that matters is that the avocado is ripe and the bread is genuinely crunchy.

10 min380 kcal2 serves

🌿Vegetarian💪High protein⚡Quick

🇺🇸USAMedium

Fish and Seafood Dishes

Baked Cod

Cod fillets baked at high heat with garlic butter, capers, and lemon. Flaky inside, golden on top, done in under 30 minutes.

25 min260 kcal4 serves

💪High protein🌾Gluten-free⚡Quick

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