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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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Acai Bowl with frozen acai, banana and frozen blueberries — Brazil recipe

🇧🇷BrazilEasy

Breakfast and Brunch

Acai Bowl

An acai bowl is a Brazilian bowl of frozen acai pulp blended thick enough to eat with a spoon, served under granola, fruit and seeds. Getting it thick is about temperature, not blender power: freeze the banana solid (at least 2 hours, or keep a bag of frozen slices ready), use no more than 60 ml of liquid, and blend on low, stopping often to push the mixture back down with the tamper or a spatula.

10 min630 kcal1 serves

🌱Vegan⚡Quick🌿Vegetarian

Achichuk with tomatoes, onion and green chili pepper — Uzbekistan recipe

🇺🇿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 min50 kcal6 serves

🌱Vegan🌾Gluten-free⚡Quick

Adjika with hot red peppers, blue fenugreek and ground coriander — Georgia recipe

🇬🇪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. It needs a day or two in the fridge before the flavors come together. Makes about 750 g; a serving is 1 tablespoon.

25 min25 kcal50 serves

🌱Vegan🌾Gluten-free🌶️Spicy

Aïoli (Traditional Provençal Garlic and Olive Oil Sauce) with garlic cloves, extra virgin olive oil and egg yolk — France recipe

🇫🇷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

Air Fryer Salmon with salmon, honey and soy sauce — USA recipe

🇺🇸USAMedium

Fish and Seafood Dishes

Air Fryer Salmon

Salmon fillets glazed in honey, soy, and sriracha and cooked in the air fryer in under fifteen minutes, with crisp skin and a sticky sweet-spicy top. No oven to preheat and no pan to watch — just pat the fish dry, hold back some glaze for the finish, and pull it a touch early so it stays silky in the middle.

15 min380 kcal2 serves

⚡Quick💪High protein🌶️Spicy

Ají Criollo with fresh ají amarillo, ají limo and huacatay leaves — Peru recipe

🇵🇪PeruMedium

Sauces and Dips

Ají Criollo

Ají criollo is the emulsified chilli sauce that sits on the table in Peruvian chicken houses and beside the grill. In Peru it is usually called ají de pollería. 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. With the ribs out and after boiling, ají amarillo brings more fruit than heat, so the sharpness in a good version comes from the ají limo added separately. Makes about 650 g (roughly 2½ cups); a serving is about 5 tablespoons. The sauce chills for 30 minutes before serving.

25 min185 kcal8 serves

🌿Vegetarian🌾Gluten-free🌶️Spicy

Ajitama (Japanese Ramen Eggs) with eggs, soy sauce and mirin — Japan recipe

🇯🇵JapanEasy

Appetizers and Sandwiches

Ajitama (Japanese Ramen Eggs)

Ajitama, short for ajitsuke tamago (味玉, 味付け玉子) and also called nitamago or simply ramen eggs, are Japanese soft-boiled eggs marinated in soy sauce and mirin until the whites turn light brown and savoury-sweet while the yolks stay jammy. In Japan they are the standard topping on a bowl of ramen. The eggs boil for 6 minutes 30 seconds, go straight into ice water, then get peeled and left in a cold marinade of soy sauce, mirin, water and a splash of sake. Hands-on work takes about 20 minutes. After that the eggs sit in the fridge for 4 to 12 hours and the marinade does the rest.

20 min90 kcal6 serves

🌿Vegetarian⚡Quick

Aperol Spritz with Aperol, Prosecco and soda water — Italy recipe

🇮🇹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 — 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

Apple Waldorf Salad with apple, celery and lemon — USA recipe

🇺🇸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 with arugula, pear and parmesan — Italy recipe

🇮🇹ItalyEasy

Salads

Arugula Salad with Pear, Walnuts, and Parmesan

A quick Italian-style salad of peppery arugula, thin slices of ripe pear, toasted walnuts and shaved Parmesan, dressed with a simple olive oil and balsamic vinaigrette. The bitter leaves, sweet fruit and salty, nutty cheese balance each other, and the whole thing is on the table in about ten minutes.

13 min250 kcal4 serves

🌿Vegetarian⚡Quick🥑Keto

Avocado Egg Toast with thick sourdough slices, avocado and eggs — USA recipe

🇺🇸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

Baked Cod with cod, butter and garlic — USA recipe

🇺🇸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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