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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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Protein Shake (Chocolate Banana) with protein powder, banana and milk — USA recipe

🇺🇸USAEasy

Beverages

Protein Shake (Chocolate Banana)

One scoop of chocolate protein powder, a frozen banana, peanut butter, milk, and a handful of oats blended until smooth.

5 min390 kcal1 serves

💪High protein⚡Quick🌿Vegetarian

Provoleta (Argentine Grilled Provolone) with provolone, crusty bread and garlic — Argentina recipe

🇦🇷ArgentinaEasy

Appetizers and Sandwiches

Provoleta (Argentine Grilled Provolone)

Provoleta is what opens an Argentine asado: a thick disc of provolone seared in a small cast iron pan until the outside forms a golden crust and the middle turns molten. Dried oregano and chili flakes go on before it hits the heat, and chimichurri goes over the top after. There's nothing complicated about it — the whole art is in getting a crust to form before the cheese collapses, and eating it straight from the pan with torn bread.

20 min420 kcal4 serves

🌿Vegetarian⚡Quick💪High protein

Pumpkin Oatmeal with rolled oats, pumpkin puree and milk — USA recipe

🇺🇸USAMedium

Breakfast and Brunch

Pumpkin Oatmeal

Rolled oats cooked with pumpkin puree and a mix of warm spices — cinnamon, ginger, nutmeg. Ten minutes on the stove, one pot, no drama. The pumpkin makes the oatmeal thicker than usual and gives it a color that looks like autumn in a bowl. Works year-round, not just in October.

15 min290 kcal2 serves

🌿Vegetarian⚡Quick

Pumpkin Spice Latte with pumpkin, milk and coffee — USA recipe

🇺🇸USAMedium

Beverages

Pumpkin Spice Latte

A pumpkin spice latte, PSL for short, is an American coffee drink: espresso or strong coffee topped up with hot milk, sweetened, and flavored with the spices that go into pumpkin pie, which are cinnamon, ginger, nutmeg and cloves. Coffee shops finish it with whipped cream. Starbucks developed its version in Seattle in 2003 and rolled it out across its US stores in fall 2004, and real pumpkin went into its sauce only in 2015. This home version does have pumpkin, 2 tablespoons of canned puree per mug, cooked with the spices for 2 minutes before the milk goes in. It uses strong brewed coffee instead of espresso, so you can make it without a machine, and it skips the whipped cream. Start to finish it takes about 15 minutes.

15 min180 kcal2 serves

🌿Vegetarian⚡Quick🌾Gluten-free

Radish and Sour Cream Salad with radishes, sour cream and fresh dill — Russia recipe

🇷🇺RussiaEasy

Salads

Radish and Sour Cream Salad

A classic Russian spring salad of thinly sliced radishes, fresh cucumber, and green onion with hard-boiled egg, dressed generously with cold sour cream and fresh dill. It comes together in minutes and is served right away while the vegetables stay crisp.

15 min110 kcal4 serves

🌿Vegetarian🌾Gluten-free⚡Quick

Rice Paper Bacon & Egg Wrap with rice paper, bacon and egg — USA recipe

🇺🇸USAMedium

Breakfast and Brunch

Rice Paper Bacon & Egg Wrap

A crispy envelope of two rice paper sheets filled with bacon, a fried egg and melted cheese, all made in one pan. It is a skillet version of the Vietnamese street snack bánh tráng nướng (grilled rice paper with egg) that spread on TikTok. No bread and no tortilla: the dry paper first softens from the egg's moisture and gentle heat, then crisps into a shattering shell once the packet is folded and turned. Easy to customise, and surprisingly filling for a one-pan breakfast.

15 min280 kcal1 serves

⚡Quick🌾Gluten-free🌶️Spicy

Romesco Sauce with roasted red peppers, almonds and tomato — Spain recipe

🇪🇸SpainMedium

Sauces and Dips

Romesco Sauce

A thick, brick-red Catalan sauce of roasted red peppers, toasted almonds, garlic, tomato, stale bread, and sherry vinegar, pounded together into a rustic paste with smoked paprika and good olive oil. Romesco is one of those sauces that makes everything it touches better — grilled vegetables, fish, roasted chicken, even a fried egg. It originates from the fishermen of Tarragona who needed a bold sauce for their catch, and it has not changed much since.

25 min150 kcal6 serves

🌿Vegetarian⚡Quick

Roquefort Salad with lettuce, roquefort and pear — France recipe

🇫🇷FranceMedium

Salads

Roquefort Salad

Roquefort salad is a French bistro-style salad built around Roquefort, the pungent blue-veined sheep's-milk cheese aged in the natural Combalou caves of Roquefort-sur-Soulzon, paired here with sweet pear and toasted walnuts. Crisp lettuce leaves carry thin red onion, sliced pear, and crumbled Roquefort. The dried cherries or cranberries and the honey-mustard vinaigrette are this version's additions to the French pairing of Roquefort, pear, and walnut; they tie the sharp cheese to the sweeter ingredients. The contrast between the cave-aged cheese and the crunchy walnuts makes every bite bold and interesting.

20 min855 kcal2 serves

🌿Vegetarian⚡Quick🌾Gluten-free

Rouille (Provençal Saffron Garlic Sauce for Bouillabaisse) with egg yolk, garlic cloves and saffron threads — France recipe

🇫🇷FranceMedium

Sauces and Dips

Rouille (Provençal Saffron Garlic Sauce for Bouillabaisse)

Rouille (literally 'rust' in French — for its rusty-red color) is a Provençal garlic, saffron and hot pepper sauce, the usual partner of bouillabaisse. There is no single canonical recipe: older versions are bound with soaked bread or a boiled potato, many modern ones with egg yolk. This one uses both bread and a yolk, with saffron for color and perfume and hot pepper (traditionally cayenne; piment d'Espelette is a milder choice). Spread on baguette croutons floating in fish soup, used as a dip for seafood, or as a sandwich spread. Active work is about 20 minutes; the finished sauce then rests for 30 minutes. Makes about 300 ml; a serving is about 2 tablespoons.

20 min240 kcal8 serves

⚡Quick🌶️Spicy

Saganaki with kefalotyri or graviera cheese, flour and olive oil — Greece recipe

🇬🇷GreeceEasy

Appetizers and Sandwiches

Saganaki

A slab of firm Greek cheese dredged in flour and pan-fried in olive oil until the outside forms a thin golden crust and the inside becomes soft and yielding. The dish takes about 8 minutes from start to finish and must be eaten immediately — the crust stays crisp for only a few minutes before it softens as the cheese cools. A squeeze of fresh lemon over the hot cheese just before serving cuts through the richness and is not optional. Saganaki is the name of both the small two-handled frying pan traditionally used and, by extension, the dish itself.

10 min340 kcal2 serves

🌿Vegetarian⚡Quick

Salade Lyonnaise (French Frisée Salad with Bacon and Poached Egg) with frisée, bacon and eggs — France recipe

🇫🇷FranceMedium

Salads

Salade Lyonnaise (French Frisée Salad with Bacon and Poached Egg)

Salade lyonnaise is a warm salad from Lyon, a fixture of the city's bouchons (traditional bistros): bitter frisée with crisp bacon lardons, croutons and a warm mustard vinaigrette, topped with a poached egg. The vinaigrette is made in the pan the bacon was fried in, with some of the rendered fat, so it goes onto the leaves warm. At the table the yolk is broken and runs into the dressing, and the bitter leaves, salty bacon and sharp vinegar balance its richness.

30 min434 kcal4 serves

⚡Quick

Salmon Ceviche with avocado, chili pepper and cilantro — Peru recipe

🇵🇪PeruMedium

Appetizers and Sandwiches

Salmon Ceviche

Salmon ceviche is raw salmon 'cooked' in lime and lemon juice, tossed with red onion, chili and cilantro until the fish turns opaque and firm. It's a salmon spin on Peruvian ceviche, which traditionally uses white fish, with avocado folded in the way many Mexican-style ceviches do. Allow 15–20 minutes in the fridge for the salmon to marinate.

15 min370 kcal4 serves

🥑Keto⚡Quick🌶️Spicy

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