Recipes by tag

Party food should be eaten with your hands, look good and feed a lot of guests. We go for canapes and finger sandwiches, mini burgers and skewers, dips and nachos, chicken wings, savory pastries and sweet one-bite treats. We'll show you how much to make, what can be prepped ahead, and how to build a varied spread where everyone finds their favorite. Whether you're throwing a birthday, a get-together with friends or an office party, party food recipes help you create a table full of flavors where guests mingle and snack until morning.

Disposable dishes come in handy where there's nowhere to wash up, whether you're camping, picnicking or throwing a big party. We go for foil-wrapped food on the fire, paper muffin cups, salads and bowls in dishes, canapes on picks and drinks in cups. We'll show you how to serve food practically, what suits the grill, and how to minimize waste with sensible dish choices. Whether you're cooking outdoors, hosting a crowd, or just don't want to deal with a mountain of dishes, disposable-dishes recipes make serving and cleanup easy while keeping food tasty.

Pickled and fermented recipes turn vegetables into tangy, crunchy and long-keeping treats to stock up. We go for fermented cucumbers and cabbage, pickled peppers and onions, kimchi, pickles, marinated mushrooms and vinegar brines. We'll show you what ratio of salt, vinegar and sugar to use, how to prep the jars, and how to tell fermentation is going right. Whether you want crunchy ferments, quick pickles, or to keep garden surplus for winter, pickled and fermented recipes give you full jars of tangy treats that liven up any plate.

Plant-based cooking builds your menu on plants and proves that food without meat and dairy can taste great. We go for legumes and tofu, tempeh and seitan, colorful vegetables, grains, nuts, plant milks and creams and hearty bowls. We'll show you how to get enough protein, how to replace eggs and cheese, and how to season food so it's full of umami. Whether you're vegan, want to eat more plants, or simply try something new, plant-based recipes show you that a plant diet is varied, filling and far from about doing without.

Post-workout, your body calls for protein and carbs to top up energy and kick-start muscle recovery. We go for protein smoothies, chicken and fish dishes, quark and Greek yogurt, oatmeal, legumes, eggs and quick bowls. We'll show you how to combine protein with carbs, how soon after training to eat, and how to complement plant sources. Whether you lift, run or do yoga, post-workout recipes help you recharge, support your muscles and eat so your effort pays off and your body recovers faster.

Pre-workout, light food with carbs that gives energy without weighing down the stomach comes in handy. We go for banana with nut butter, oatmeal, toast with honey, smoothies, rice cakes and dried fruit. We'll show you how long before exercise to eat, what to rather avoid, and how to combine fast and slow sugars. Whether you're headed to the gym, a run or a group class, pre-workout recipes give you fuel that lasts the whole session, so hunger or heaviness won't hit mid-effort.

Prebiotic recipes feed beneficial gut bacteria with fiber your body can't digest itself, but your microflora loves. We go for onion, garlic and leek, chicory and Jerusalem artichokes, bananas, oats, legumes and whole grains. We'll show you how to combine prebiotics with probiotics, how to introduce them gradually, and why they're key to good digestion. Whether you're caring for your gut, dealing with a bloated belly, or just want to eat so your body thanks you, prebiotic recipes show you how to feed the good bacteria with tasty food from everyday ingredients.

A pressure cooker cuts cooking to a fraction of the time, because under pressure everything cooks faster and meat turns tender without you standing at the stove. We go for beef and pork stews, braised meat, beans with no overnight soaking, risotto, potatoes and homemade stock in a matter of minutes. We'll show you how to build up the pressure, how much liquid to add, and why you should never fill the pot past the line. Whether you want a quick Sunday roast, soft lentils or a rich stock without all-day watching, pressure cooker recipes save you time and energy and keep the food juicy.

Probiotic recipes add live cultures to your menu that support a healthy gut microflora. We go for yogurt and kefir, sauerkraut and kimchi, kombucha, sourdough bread, pickled vegetables and fermented sauces. We'll show you how to manage fermentation at home, how to support the cultures, and why high heat destroys probiotics. Whether you're dealing with digestion, want to boost immunity, or just try fermented treats, probiotic recipes show you how to get beneficial bacteria into food tastily and without expensive supplements from the pharmacy.

Prosecco pairing is all about light, elegant bites that match its fresh sparkle and won't weigh you down before dinner or a celebration. You'll find canapes and finger sandwiches, stuffed toasts, cheese boards, prosciutto with melon, olives, tapenades, shrimp and light fruit desserts. We'll show you how to arrange the platter, what to prep ahead, and which flavors go best with sparkling wine. Whether you're planning a toast with friends, a romantic evening or a small party, prosecco pairing recipes turn a glass of bubbles into an occasion where even simple nibbles shine.