Recipes by tag

Meal prep is a way to cook once and have food for the whole week, save time and money, and avoid the daily what-is-for-lunch dilemma. You'll find recipes that store and reheat well: bowls with rice, couscous and legumes, roasted meat and vegetables, jar salads, soups for the freezer and snacks. We'll show you how to layer food, how long it keeps in the fridge or freezer, and what to prep ahead so it stays fresh. Whether you're planning office lunches, family dinners or supplies for a busy week, meal prep recipes make life easier and bring variety.

The microwave isn't just for reheating, it can handle a quick meal when you don't want to dirty half the kitchen. We go for mug cakes and puddings, steamed and braised vegetables, quick oatmeal, eggs, jacket potatoes, and melted sauces and snacks in a few bites. We'll show you how to choose power and time, what to cover so food doesn't dry out, and what really doesn't belong in a microwave. Whether you need a last-minute breakfast, a quick snack or a dessert in a mug, microwave recipes save you time and washing up and feed you almost instantly.

Modern cuisine blends current trends, clever techniques and the aesthetics you know from good restaurants. We go for cleverly updated classics, bowls and poke, sous-vide and low temperatures, plant-based alternatives, fermentation and minimalist plates. We'll show you how to bring new techniques into your home, how to elevate a dish, and how to keep pace with what's trending right now. Whether you follow food trends, love to experiment, or just want to cook a little differently than before, modern cuisine offers recipes that combine flavor, health and a good look in contemporary food.

Molecular gastronomy turns cooking into a little science, where food changes its state, shape and texture. We go for spheres and caviar from fruit juices, edible foams and espumas, agar gels, liquid-nitrogen ice cream and crunchy powders from everyday ingredients. We'll show you what tools and additives you'll need, how to work with them safely, and how to use them in moderation. Whether you enjoy experiments, want to amaze guests, or peek into the kitchens of Michelin restaurants, molecular gastronomy shows you how to combine science, play and flavor into unexpected experiences on a plate.

A morning snack fends off hunger between breakfast and lunch and keeps your energy and focus up until noon. We go for fruit and nuts, yogurt with granola, whole-grain bread with a spread, vegetable sticks with dip, muesli bars and small savory treats. We'll show you what travels well to work, how to balance a snack, and how to fill up without a heavy stomach. Whether you need a snack for school, for work, or just something small with coffee, a morning snack gives you the energy your body appreciates mid-morning, with no needless sugar.

Movie night calls for treats you can enjoy wrapped in a blanket with nowhere to rush. We go for homemade popcorn, cheesy nachos, crunchy chips with dip, mini pizzas, sweet and salty bites and a warm drink in a mug. We pick food that is easy to eat with your hands, will not crumble all over the couch and lasts through the whole film. Whether you are planning a family movie night, a cartoon for the kids or a quiet evening for two, movie night recipes turn an ordinary screening into a little celebration at home.

A multicooker handles braising, pressure cooking, slow cooking and sauteing in a single pot. We go for stews and braised meats, risottos, legumes with no soaking, soups, oatmeal and yogurt or steamed desserts. We'll show you which program to pick for what, how much liquid to add, and how to use the functions to the full without watching. Whether you're cooking dinner after work, want food to stock up, or simply fewer dishes, multicooker recipes save you time and energy, and the food practically minds itself.