Browse Recipes

Soupe à l'Oignon Gratinée

Classic French onion soup with caramelized onions and a crispy cheese-topped crouton finish.

Classic Shakshuka

Middle Eastern poached eggs in a spiced tomato sauce with peppers—served with bread for dipping and perfect for sharing.

30 minEasy210 cal

Italian

Zucchini Lasagna

Low-carb lasagna using thinly sliced zucchini instead of noodles.

55 minHard280 cal

French

Gratin Dauphinois

Creamy baked potato gratin layered with Emmental cheese and aromatic infused cream.

1hMedium420 cal

Greek

Greek Salad

The quintessential Greek salad — chunky vegetables, creamy feta and Kalamata olives dressed in olive oil.

10 minEasy310 cal

Mediterranean

Quinoa Power Salad

Protein-packed quinoa tossed with roasted vegetables, chickpeas and lemon tahini dressing.

35 minEasy410 cal

Italian

Caprese Salad

Layers of ripe tomato, fresh mozzarella and basil with good olive oil and balsamic.

8 minEasy340 cal

British

Leek & Potato Soup

Classic vichyssoise-style smooth leek and potato soup — serve hot or chilled.

35 minEasy250 cal

Chinese

Egg Fried Rice

The best use of leftover rice in the entire world — day-old rice makes the most incredible fried rice!

15 minEasy420 cal

Italian

Pappa al Pomodoro

Rustic Tuscan soup combining stale bread with ripe tomatoes and olive oil.

30 minEasy320 cal

Greek

Strapatsada (Scrambled Eggs with Tomatoes)

Fluffy eggs folded with fresh tomatoes and herbs — a simple Greek breakfast staple.

25 minEasy220 cal

Japanese

Blistered Shishito Peppers

Pan-charred mild shishito peppers with crispy blistered skin, finished with ponzu sauce and sesame. A simple, elegant appetizer that highlights the pepper's subtle sweetness.

13 minEasy80 cal