A little inspiration for your next meal
From everyday comforts to something new. Make something delicious.
Rigatoni tossed in a homemade marinara sauce made with tomatoes, gently cooked garlic, extra-virgin olive oil, oregano and fresh basil. The pasta finishes cooking in the sauce with a little reserved pasta water, creating a glossy coating without cream or butter. Makes four generous main-course portions.
Individual cheesy pizzas topped with black olive spiders make an easy savory Halloween party snack. Makes 12 mini pizzas; nutrition is estimated from the listed ingredients.
A bright, parsley-forward Lebanese-style salad with finely chopped tomatoes, fresh mint, a small amount of tender bulgur and a lemon-olive oil dressing. The herbs remain the main ingredient, giving every spoonful a fresh, leafy texture rather than turning the dish into a grain salad. Makes four generous side portions.
Juicy apples and grapes, crisp celery and lightly toasted walnuts folded through a simple lemon-mayonnaise dressing. Served on tender lettuce leaves, this creamy, crunchy Waldorf-style salad offers a fresh contrast of sweet fruit and savory dressing. Makes four side portions or light starters.
Rich cocoa cookies with soft, chewy centers and pockets of semisweet chocolate. This is a chocolate dough rather than a vanilla chocolate-chip dough, with enough cocoa for a deep flavor without using melted chocolate.
Tender green beans baked in a homemade mushroom cream sauce and finished with a crisp fried-onion topping. This version uses fresh vegetables and a simple roux-based sauce instead of condensed soup.
A smooth tomato soup made with canned crushed tomatoes, slowly softened onion and carrot, fresh basil and a little cream. Tomato paste adds depth, while blending the vegetables gives the soup body without flour.
Cool cucumber slices and red onion in a tangy sour-cream dressing with fresh dill. A short salting step removes some cucumber moisture so the dressing stays creamy instead of watery.
Deep-pocket waffles with a crisp outside and a light, airy center, made with melted butter, vanilla and folded-in whipped egg whites. This quick, baking-powder version does not need yeast or overnight rising. The batter makes approximately 8 medium Belgian-style waffles, depending on the size of the iron.
Penne pasta tossed in a bold tomato sauce made with olive oil, garlic, dried chilli and parsley. The sauce is simmered until concentrated, then finished with starchy pasta water so it clings to the ridges of the pasta. This version contains no cheese and is suitable for a vegan meal when made with egg-free pasta.
Buttery vanilla cookies with golden edges, soft centers and plenty of semisweet chocolate chips. Brown sugar and an extra egg yolk give the dough a rich texture, while a refrigerated rest helps control spreading.
A moist, tender banana bread made with very ripe bananas, brown sugar, butter and a little yogurt. This straightforward loaf has a soft crumb and slices neatly once fully cooled.
Tender blender pancakes made with rolled oats and naturally sweet Medjool dates. The dates are blended into the batter for an even sweetness without adding table sugar or syrup.
Soft, warmly spiced pumpkin pancakes made with plain pumpkin purée, cinnamon and ginger. This recipe makes 12 medium pancakes with tender centers and lightly golden edges.
Make Air fryer patatas bravas at home with this step-by-step recipe.
Make Algerian Flafla (Bell Pepper Salad) at home with this step-by-step recipe.
Make Aubergine & hummus grills at home with this step-by-step recipe.
Make Aubergine couscous salad at home with this step-by-step recipe.
Make Avocado dip with new potatoes at home with this step-by-step recipe.
Make Baingan Bharta at home with this step-by-step recipe.
Make Beetroot & red cabbage sauerkraut at home with this step-by-step recipe.
Make Beetroot latkes at home with this step-by-step recipe.
Make Beetroot Soup (Borscht) at home with this step-by-step recipe.
Make Black Beans Hotpot at home with this step-by-step recipe.