Recipes by tag

Sous vide cooks vacuum-sealed food in a water bath at a precise temperature, so you always hit the ideal doneness. We go for steaks and beef to the degree, chicken breasts, salmon, pork tenderloin, eggs and delicate vegetables. We'll show you which temperature and time to pick for what, why to sear the meat hard at the end, and how to start with the technique even without pricey gear. Whether you want a restaurant-juicy steak, a perfectly tender fish, or meat that won't overcook, sous vide recipes give you precision and juiciness that's hard to match in a pan.

Spicy recipes are for everyone who loves it when food really warms you up and wakes up your taste buds. You'll find hot curries, Mexican specialties with jalapenos, Asian dishes with chili and ginger, fiery sauces, marinades and dips, along with blazing soups and grilled meat. We'll show you how to dose chili, how to tame the heat if you overdo it, and how to balance fire with sweet or sour flavors. Whether you like a gentle tingle on the tongue or a serious kick, spicy recipes give you ideas for dishes that make you break a pleasant sweat.

Spring baking is lighter, fresher and smells of lemon, rhubarb and the first berries. We go for fluffy sponges and bundt cakes, cheesecakes and fruit tarts, Easter bakes and crisp cookies with spring flavors. We'll show you how to use seasonal fruit, how to add fragrance to your bakes, and how to hit that moist crumb without a heavy cream. Whether you're preparing Sunday coffee, an Easter table or just want something lighter after winter, spring baking brings you recipes that taste like nature waking up.

A spring detox isn't about starving yourself, but about lighter, fresher meals that give your body a break after a hearty winter. We go for green salads and smoothies, steamed and raw vegetables, legumes, whole grains, young-vegetable soups and herb-and-lemon infusions. We'll show you how to fit in more vegetables without feeling deprived, how to freshen up a dish, and how not to overdo the trendy promises. Whether you want to lighten your menu after winter, get more fiber, or simply eat more colorfully, spring detox recipes give you flavor and lightness without boring plates.

Spring pasta pairs a beloved classic with lightness and fresh seasonal vegetables that arrive after winter. We go for pasta with asparagus, peas and mint, young spinach, wild garlic, lemon and parmesan, and with light cream or olive-oil sauces. We'll show you how to just briefly saute vegetables so they stay crisp, how to lighten a sauce, and how to hit that fresh flavor. Whether you want a quick lunch, a light dinner, or a spring twist on a favorite, spring pasta brings freshness, color and the flavor of spring waking up to the plate.

Spring recipes welcome the first seasonal vegetables, fresh herbs and lighter meals after a long winter. We go for asparagus, radishes, young spinach, wild garlic and spring onions, crisp salads, light soups, quiches and risottos, and Easter classics. We'll show you how to make the most of the short season, how to add fragrance to your food, and how to lighten it so it tastes of spring. Whether you're planning an Easter table, the first picnics, or you simply want more vegetables on your plate after winter, spring recipes bring the fresh flavors and colors of nature waking up.

Spring salads welcome young, fresh vegetables and light flavors after a long winter full of heavy meals. We go for salads with radishes and young spinach, asparagus, peas, leafy greens, herbs and spring onions with delicate dressings. We'll show you how to prep vegetables so they keep their crunch, how to season a salad, and how to turn it into a full lunch. Whether you want a light lunch, a side for the grill, or a fresh start to a menu, spring salads bring color, crunch and the flavor of spring waking up to the plate.

Spring soups are light, fresh and smell of the first seasonal vegetables that arrive after a long winter. We go for asparagus cream, pea soup with mint, soup from young carrots, wild garlic and spinach, and fresh broths with herbs. We'll show you how to cook vegetables gently so they keep their color, how to soften a soup, and how to hit that fresh spring flavor. Whether you want a light lunch, the start of a festive menu, or just to use what spring offers, spring soups bring freshness and the colors of nature waking up to the table.

A steamer cooks with steam, so food stays juicy, keeps its color and vitamins, and needs almost no fat at all. We go for steamed vegetables, fish fillets, chicken breasts, rice, dumplings and fluffy puddings cooked over steam. We'll show you how to layer the tiers, what cooks for how long, and why steam handles even delicate ingredients gently. Whether you're on a lighter diet, cooking for a baby, or you just want vegetables that don't turn to mush, steamer recipes give you healthy, colorful food with no watching and no scorched pot.

Street food brings home the flavors of street stalls from around the world, food eaten with your hands that delights from the first bite. We go for burgers and hot dogs, tacos and burritos, Asian noodles and bao, falafel and kebab, langos and fried treats. We'll show you how to hit an authentic flavor, how to season the dish, and how to simplify street classics for a home kitchen. Whether you're remembering food from your travels, planning a party, or just want something other than a regular dinner, street food recipes bring the world of street flavors straight to your plate.

Sugar-free recipes show you that both sweet and savory flavors work just as well without added sugar. Instead of white sugar we lean on the natural sweetness of fruit, dates and good ingredients — from breakfasts through snacks to desserts that leave you feeling good. You'll find oatmeals, sugar-free baking, homemade spreads and refreshing drinks without sweeteners. Whether you're cutting sugar for your figure, your health, or simply to taste the real flavor of ingredients, sugar-free recipes prove that less sugar doesn't mean less joy from food.

Summer desserts are light, cooling and full of seasonal fruit, so they please even in the peak heat. We go for ice pops and sorbets, fruit cups, panna cotta, no-bake cheesecake, ice cream, tiramisu and fresh salads of watermelon and berries. We'll show you how to chill a dessert nicely, how to replace heavy creams, and how to use fruit at the peak of the season. Whether you're cooling guests in the garden, need a dessert for a picnic, or just want something sweet without the heaviness, summer desserts give you refreshment with no oven needed.