A simple, classic Indian masala base for chicken tikka masala or butter chicken. Uses browned onions, ginger-garlic-chili paste, tomatoes, and warm spices cooked until the oils release — resulting in a versatile sauce you can finish with chicken, paneer, or vegetables. Option to make it creamier with soaked cashews for a butter chicken variation.
A simple, creamy tomato pasta that comes together in about 20 minutes. Easy, comforting, and makes leftovers — perfect for busy days when you want something filling and fast.
A very simple, classic Italian late-night spaghetti with garlic, extra virgin olive oil, chili and fresh parsley. The pasta is finished in the garlic-chili oil with a little pasta cooking water to create a creamy sauce. Optional: Parmesan on top.
A classic overnight sourdough focaccia with a chewy, airy crumb and crisp exterior, perfect for sandwiches or as a side. This recipe uses simple ingredients and a long, slow fermentation for maximum flavor and texture.
A step-by-step guide to making classic sourdough bread with a beautiful rise, chewy crust, and soft, airy crumb. This recipe walks you through feeding your starter, mixing, fermenting, shaping, and baking for delicious homemade bread.
A summery side dish with Swiss chard, ripe tomatoes, and green olives, which can be served warm or at room temperature. Especially flavorful with fresh herbs and high-quality olive oil.
A plant-based take on the classic Middle Eastern Shawarma, featuring marinated tofu or seitan in aromatic spices, served with vegan yogurt sauce, fresh vegetables, and flatbread. Perfect for wraps or platters, this vegan version is packed with flavor and easy to prepare.
A plant-based take on the classic Middle Eastern Shawarma, featuring marinated tofu or seitan in aromatic spices, served with vegan yogurt sauce, fresh vegetables, and flatbread. Perfect for wraps or platters, this vegan version is packed with flavor and easy to prepare.
A plant-based take on the classic Middle Eastern Shawarma, featuring marinated tofu or seitan in aromatic spices, served with vegan yogurt sauce, fresh vegetables, and flatbread. Perfect for wraps or platters, this vegan version is packed with flavor and easy to prepare.
A plant-based take on the classic Middle Eastern Shawarma, featuring marinated tofu or seitan in aromatic spices, served with vegan yogurt sauce, fresh vegetables, and flatbread. Perfect for wraps or platters, this vegan version is packed with flavor and easy to prepare.
Sweet potatoes are baked in the oven, filled with spicy tandoori chickpeas, and served with lime yogurt, marinated onions, coriander, and olive oil. A colorful, vegetarian dish with fresh flavors.
A traditional Syrian-Lebanese eggplant dip with fresh vegetables, herbs, pomegranate, and a hint of lemon juice. Perfect as part of a mezze platter or as a side to warm pita.
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